To start, a side table guacomole was in order. Brought out in 2 halves of an avocado, tomatoe and some garlic, lemon.. Our Kristen went to work on a pestle and mortar to produce the following:
With fresh pipin hot chips, the guac went down faster than the margueritas!
The carnitas were in order, pulled pork meat sauteed in tomatoe and onions served with a pumpkin spice kick to it. The presentation was different than expected, but the food was flavorful, a tad salty but nonetheless great:
Paired with a fresh crisp salad, grilled shrimp, cotija cheese and a slight sweet tang of pumpkin, coriander and buttermilk graced the salad:
Friends joined the growing party and brought with them laughs, humor and the banana crusted huichinango... A red snapper dish encrusted with plantain chips and serve on top of rice:
The fish was delightful, not too sweet, tender, meaty and sweet spice blend....
For those who have had a tasteful revelation, a prayer room is located in the first booth:
Two dollar margueritas on Tuesdays is also a popular entry experience to sample some of the dishes. Say hello to the owner John, who is there usually on the floor making sure everything is going well.
- mobile food cam
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