As the far west hinterlands of the Chesterfield Valley continue to expand, so does the restaurant scene out there. Fortunately, several independent restaurants have popped up as fast as the cookie-cutter chains. Espino's is one local Mexican restaurant that's a cut above the lettuce-cheese-sour-cream-laden crowd. A whole sea bass sautéed in white wine comes slathered with roasted garlic, cilantro and lime. The carne asada is tender skirt steak marinated and char-grilled to a smoky delight. There's Dos Equis Amber on tap and a short but pleasant all-Spanish wine list. Espino's doesn't claim to be "authentic," but it does strike a balance between regional Mexican cooking and Spanish and Southwestern influences while not selling out to the masses.