The NYTimes recommends: "“platillos” of oven-roasted panela cheese with guajillo chiles ($7) will melt in your mouth, while the camarones a la diabla ($13), bites back" Read more
$10 bottomless mimosas for Sunday brunch, all made with fresh squeezed juices. They don't just stop with orange juice. They have special juices , ranging from watermelon to strawberry to papaya...
Poor service. Our server rarely came by the table. The restaurant was only 3/4 full on a Friday evening, yet drinks took 20 mins and food 50 mins. Don't come here.