Salazar

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.

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

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

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

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.