An innovative menu emphasizing local and regional gourmet fare takes advantage of fine Mexican herbs and spices. Starters include shrimp tamales, lobster tacos, fresh ceviche or squash blossoms filled with poblano chiles. All entrées feature unusual accompaniments and sauces, like sea bass glazed with hibiscus or shrimp in a spicy diablo sauce with black bean and pineapple salad. There is an extensive wine list and a selection of high-quality tequilas.
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