In its first weeks of reopening, many were disappointed. Lunch brings wonderful things, such as shrimp gorditas made of fat masa pockets filled with shrimp and a sort of pico de gallo. The beans are perfect, and the chips, when drizzled with a savory-spicy brown salsa and combined with fabulous miniature quesadillas, are irresistible. Several regions of Mexico are reflected on the menu, along with some liberal California twists. An empanada oozes a creamy filling of lobster, poblano chiles, and Manchego cheese.
Chicken arrives with an unconventional mole of tomatillos, roasted pumpkin seeds, and cilantro.
Cochinita pibil , another traditional Yucatecan dish, features juicy pork, dyed a rusty hue from a marinade of achiote seeds and baked in a banana leaf. The creamy, soulful black beans and ropa vieja , a shredded beef dish from Cuba, are reminders that the Yucatan is as much a part of the Caribbean as it is of Mexico. Enchiladas verde are filled with chicken and smothered in a tangy, pleasing tomatillo sauce.