Diana Restaurant

Corn tortillas filled with confit duck, bathed in a rich mole poblano, and topped with sesame seeds and crema fresca.

Poblano pepper stuffed with huitlacoche, corn, and Oaxacan cheese, lightly battered and served with a mild tomato sauce.

Grilled whole snapper marinated in a special adobo, served with red rice and esquites.

Slow-roasted pork marinated in achiote and sour orange, served in corn tortillas with pickled red onions and habanero salsa.

Classic tortilla soup with a robust tomato-pasilla broth, crispy tortilla strips, avocado, chicharrón, and crema.