Ostiones – our oysters are shucked to order and served with tomatillo-habanero “miñoneta,” smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal. Half dozen, $13.
* Pearl Point (Washington) – meaty, bright and “clean” flavor, long finish.
* Cold Creek (BC, Canada) – large, rack-grown briny oyster; herbaceous and clean.
* Today’s Special Selection – ask your server.
Mole de Olla – warming red-chile beef soup with roasted chayote, chochoyotes (corn masa dumplings) and herby epazote; topped off with crispy beef “mochomos.”
Pollito a la Yucateca – achiote-marinated Gunthorp rock hen in tangy Yucatecan tomato-habanero sauce with black bean-huitlacoche tortitas and wood-grilled green beans.
Pete Beatty 