On our second visit we received complimentary house made tortilla chips with two delicious salsas and a black bean dip plus small bowls containing cumin seeds and coriander that have been roasted. W
We started off sharing a nopales salad (not so crispy cactus with diced tomatoes, sweet corn, pearl onions and cilantro that was dressed in light vinaigrette and finished with queso fresca and pine nuts).
My wife chose the Quajillo scallops as an entree; scallops with a spicy quajillo chili rub that were sauteed and finished with sweet corn, caramelized onions and sundried tomatoes. Not to be outdone, I ordered Mole Negro Oaxaqueno (a large portion of grilled chicken covered in Mom's, actually his mother-in-law's, deep brown mole and fried plantains).
We concluded this bountiful feast by sharing a flan Napolitano with homemade caramel and whipped cream.
09/10 Shortly after our arrival, Chef/owner Scott Sousa came to our table to welcome us and offer a few recommendations. We started with complimentary housemade tortilla chips served with a trio of delicious dips - cilantro salsa, black bean and a chili sauce.
For an appetizer we chose to share a chicken mole tamale steamed in banana leaf. Ann ordered the coconut crusted Ahi tuna served rare with a fresh coconut and pumpkin seed sauce, mint rice and broccoli. I took the chef?s suggestion and ordered Guajillo scallops; four sea scallops rubbed with quajillo (chile) before being sauteed and finished with roasted sweet corn, caramelized onions and sundried tomatoes.
We concluded the meal with a piece of flan accompanied by a rich and flavorful housemade caramel sauce.
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