Soft-tortilla tacos with savory pork, crispy wild boar or fresh yellowtail snapper are right on. Tender chunks of octopus swim in a zingy salsa cocktail. Mole that a Mexican mother would love smothers Oregon free-range chicken. The bistec del borracho , a thick, tequila-soaked sirloin, bursts with flavor. Munster cheese oozes out of two delicately fried poblano peppers for outstanding chiles rellenos .
Thick codfish soaks up chile-spiked broth in pescado an caldo .
Servers are happy to explain the meaning behind it. User Reviews Current avg. The food here is hip and happening. Order a la carte and you'll find yourself thinking you're in Mexico. If you would like it removed, please click on and our editors will look over the review.