The flavors of Old Mexico are given new life here, where the tortillas are hand-pressed and no fewer than nine chilies are used to create the salsas. Owner Paris Nabavi, a former high-end food and beverage pro, spent three years visiting authentic eateries in 40 Mexican cities. Let him take you south of the border with spinach, mushroom, and poblano enchiladas (a first-place winner in Taste of Lahaina); or scallops and prawns chile relleno with ancho tomato sauce, crema fresca, and roasted corn. The rotisserie chicken tacos with jicama slaw are also mouthwatering—and healthful. Look for Nabavi's collection of tortilla presses worn from duty, now hand-painted and displayed up on the wall.
Reviewed by TexPatriot from Texas on 11/8/07
The rotisserie chicken with mole is to die for.
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