Photos by candlelight!
Coctel de camarones: tiger shrimp in house made salsa with cucumber, avocado, fresh coriander and red onion, served with Mexican saltine crackers (you want this, they are way better than Ritz or other local varieties).
Salpicon de res: shredded medium rare flank steak mixed with tomato, red onion, habanero chile, fresh coriander and avocado, all tossed in olive oil and lime juice, accompanied by totopos.
Chile poblano relleno: blistered poblano pepper stuffed with guacamole and pineapple. topped with pickled veg all in tomato sauce.
Tostada de tinga: pulled poached chicken tossed in chorizo, tomato, piquin and chipotle pepper sauce, served on a tostada with well-fried black beans, avocado crema and all topped with pickled onions.
Albondigas estilo guanajuato: guanajuato meat balls lightly poached in chipotle sauce, served with black beans, avocado, queso Oaxaca and pickled red onions.
Frijoles charros: pinto beans cooked with pork rind, serrano peppers, tomatoes and garlic. So good, we had a second pot.
Lengua de res: Central Mexican style beef tongue stew garnished with sesame seeds, orange stuffed green olives and fried plantain.
Carlota de limon: Mexican biscuits layered with a lime custard, drizzled with arbequine olive oil, garnished with lime zest and black salt. This was a very tasty, well received dessert.
Chocolate caliente: hot chocolate 70% mixed with a medley of Mexican spices and herbs. I loved the flavours of this serving of dark chocolate.
Torte de chocolate: spiced chocolate torte with tequila anejo, served with house made rose petal sorbet. A good chocolate dessert.