"The modern Mexican restaurant boasts a wrap-around patio and a menu of gluten-free seasonal favorites and tequila- and mezcal-based cocktails. Try the chile en nogada, a poblano filled with picadillo, almonds, and pomegranates, or the ahi tuna aquachile with avocado and passion fruit tostada. Pair with a Death by Margarita and/or Ultima Salmiana, a hibiscus-infused mezcal cocktail." - Helen I. Hwang
Helen I. Hwang