Frommer's Review
This upscale space may have a downscale name, but it bears little resemblance to typical Mexican restaurants. Warm woods, cool flagstone, and trendy lighting providing a modern feel; the large patio is primed with heaters and blazing fire pits most evenings. Although the menu offers a tip of the hat to dishes the average gringo will recognize (quesadillas, fajitas, burritos), flip it over and you'll see the focus is on regional specialties from all over Mexico -- the food of Oaxaca, the Yucatan, and Mexico's Pacific Coast. So, a chicken breast is stuffed with goat cheese and corn and then lathered in a sauce of huitlacoche (a delicious fungus that grows on corn); a poblano chile is stuffed with picadillo and draped in a walnut cream sauce and a drizzle of pomegranate reduction. The margarita options are well worth inspection (with more than 100 tequilas available), as is the selection of Mexican wines. Sunday all-you-can-eat brunch is served from 9am to 2pm.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
