Chef Rick Lopez whips up neo-Mexican cuisine at this Second Street District anchor and 2010 James Beard Award nominee for Best New Restaurant. It's still running on all cylinders.
Serves premium Black Angus Texas beef, all natural chicken and pork, and wild-caught fish, served in many ways with non-GMO corn meal. Consulting chef Juan Jose Gomez has created new soups, appetizers, and entrees on a revamped menu. You can't go wrong with shredded pork enchiladas in mole poblano, or Chile Relleno del Mar, which contains all manner of sea life in a creamy sauce.
Each carefully crafted course is different from the others, offering contrasts in flavors, texture, and temperature reflecting the region of Oaxaca.
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