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Mariscos al Ajillo

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Assortment of appetizers and small plates, including tacos, seafood, pastries, and a blue cocktail.

Four dishes: roasted duck confit, red snapper with broth, yellow pasta, and ceviche on red sauce.

A pile of green chile and cheese tamales wrapped in corn husks on a brown plate.

Contemporary dining room with comfortable seating and floor to ceiling windows.

Private dining space with long table seating and upscale décor.

Chef team standing together inside the restaurant dining room.

Three margaritas: green with chili-lime rim, white with salt rim, and red with a floral garnish.

Two Chiles en Nogada, covered in white sauce and pomegranate seeds, with white rice on a blue plate.

Pan-seared fish fillet in red broth, garnished with herbs, daikon, and an orange flower.

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