By Kevin Gray Open in downtown Austin since 2009, La Condesa serves contemporary Mexican cuisine alongside one of the city’s best tequila selections. Rick Lopez, a native Texan whose resume includes time at Café Boulud in New York, became La Condesa’s executive chef in 2013, tasked with continuing the James Beard-nominated restaurant’s impressive run and putting his own stamp on the menu. That menu includes handmade tortillas that are nixtamalized in-house, chapulines (Oaxacan grasshopper), and a rotating selection of fresh ceviche, but nothing turns heads quicker than when a large plate of ca…