Guacamole with chicharron, pickled chiles, cotija cheese crumbles, rings of red Serrano chiles and jicama.
|All photos by Lori Midson|
The new dining room.
Mexico City-style corn-on-the-cob, dusted with chile and dipped in butter.
The bar, which still trumpets the kaleidoscopic mural -- it's about the only thing that remains after the remodel -- is now stocked with nearly 150 tequilas.
Huitlacoche, roasted garlic and wild mushroom enchiladas blanketed with a fire-roasted poblano chile sauce and dots of Mexican ricotta.
Smoked pear martini with Dos Gusanos mezcal, pear puree, burnt honey and citrus.
Rock shrimp and bacon quesadilla paired with tomatillo-chipotle salsa and a swipe of avocado espuma.