We started our meal by splitting the Tacos de Lechon from the specials menu. Corn tortillas filled with Richardson farms suckling pig, tomatillo avocado salsa cruda, baby arugula and queso cotija. These tacos were a winning pick; amazingly tender, flavorful and juicy. We nibbled on homemade chips and salsa while we studied the extensive menu. One important item of note—there are four salsas served and they are all good, but the smoky salsa is incredible. I wanted a jar to go.
We tried several entrees, the favorites included the Pato con Mole Negro, which is crescent duck breast & confit leg, three-day mole, toasted sesame seeds, rice, crema with tortillas. If you enjoy mole, this is the dish to order. It was also served with grilled green beans which had a smoked flavor to it—very unusual. We also enjoyed the Costillas de Puerco. Spicy guava-glazed pork ribs, sweet plantains, pickled onions, queso fresco, salsa verde and cilantro. As good as it sounds.
Pastry chef, Laura Sawicki, has been lauded in many publications recently, and after taking our first bite of dessert, we realized the high praise is completely justified. We went back to the specials menu and ordered the Pay de Durazno y Cereza which is Fredericksburg peach and cherry pie, crunchy millet with condensed milk ice cream. The pie had a flakey crust, a fantastic combination of fruit, and the accompanying smear of caramel with tiny cubes of fresh beets brought the dish to a higher level. It was gone in seconds since it was split by four, but it was the perfect ending to the meal. (Cathy)