It's a diverse offering that includes more than a few
twists on popular classics. On the small plates menu,
the green chili mac'n'cheese, served in a mini cast iron
pan, is a standout, with Oaxacan cheese set off by
fire-roasted poblano peppers. The papas en la latta—
hand-cut fries with queso blanco and jalapeño, topped
with barrel-smoked pork carnitas and molded via tin
can into a small tower—is another great way to kick
things off.
Moving on, there are five variations of street tacos,
among them a delicious steak rajas de poblano.
Then come the entrees.
The feijoada, the working-class Brazilian stew made
from black beans and pork, is outstanding, as is the
salmon escabeche, pan-seared and with pickled pep-
pers, onions, and rice.
