Salazar

A whole butterflied fish, marinated in a rich, smoky chile sauce and grilled over an open flame. Served with warm tortillas and fresh salsa.

Slow-braised goat, cooked in a robust adobo of dried chiles and spices until fall-apart tender. Served with its flavorful consommé for dipping.

Rolled tortillas filled with shredded chicken, bathed in a creamy, mildly spicy red chile sauce, and gratinéed with Swiss cheese.

Marinated pork shoulder, roasted on a vertical spit, served in blue corn tortillas with pineapple, onion, and cilantro.

A roasted poblano pepper stuffed with a delicate mixture of huitlacoche (corn smut), corn kernels, and queso fresco, lightly fried and served with a mild tomato sauce.

A classic rich tomato-chile broth, garnished with crispy tortilla strips, avocado, crema, and crumbled chicharrón.

Thick corn tortillas filled with savory pressed pork rind stew, griddled until golden and served with salsa and queso fresco.