Oh. My. God. The food is good. Really good. Somehow chef and co-owner Gloria Honan (with Triny Palomera Gil) makes garlic-sautéed mushrooms (a huge portion) into a minor miracle on toast. The cream of poblano-chili soup is simply to die for: not too spicy, but wonderfully flavorful. And these are just the starters. The restaurant is understandably popular, and reservations are encouraged. Locals come for the coconut shrimp, lemon chicken, and medium-crust pizzas; everyone laps up the lovely margaritas.
Reviewed by johndonk from San Francisco and Lake Tahoe on 3/8/07
Visited this place with my good friend, a very succcesful private chef. We were both blown away by the food - excellent, varied, and almost impossible to find elsewhere. We especially liked the ribs (amazing dry rub) and the molcajete (my favorite). We dined there 3 times in 6 days. Highly recommended. While you can normaly walk in and be seated, the choice tables are held by reservations.
If anyone has any guesses on recipes approximating these dishes let me know - we've tried to duplicate the two dishes mentioned above but can't get it quite the same. Perhaps they can overnight ship entrees to the US soon LOL.
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