This high-end Santana Row restaurant specializes in Mexican favorites modernized with fresh ingredients and innovative cooking techniques. Handmade tortillas accompanied by a trio of house-made sauces arrive soon after guests are seated.
Guacamole is blended tableside, and the sophisticated menu includes entrees such as filet mignon in chile sauce and goat cheese. An abundance of small-plate selections makes it easy to sample unfamiliar dishes such as portobello mushroom stuffed with sauteed vegetables and baked with cheese and a huitlacoche sauce. The Sinaloa-style pozole verde is another winner.
