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Beef-and-pork albóndigas in a tomato-chipotle broth. Pin It
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For this a la diabla preparation, shrimp are cooked in a guajillo and árbol chile sauce, fortified by cumin crema. Cubes of fried potato add some heft to the dish. Pin It
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Mussels are cooked on a hot cast-iron pan, then seasoned with salt and slices of Fresno chile and accompanied by citrus drawn butter. Pin It
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Fried empanadas are filled with Swiss chard, mushrooms and Oaxacan cheese. Pin It
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The interior, with tiles imported from Mexico. (Photo: Tyler Gourley) Pin It
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