Codorniz con Pipian Rojo: Grilled anchiote marinated quail with ancho and mulato chile sauce and pomegranate seeds
Mole Verde Oaxaqueno con Costilla de Puerco: Roasted in a green tomatillo mole, these braised spare ribs were incredible. The meat was tender and fell right of the bone. They are a must have have on the menu.
Mole Negro Oaxaqueno con Tamal de Guajolote: This turkey tamale with Oaxacan black mole took three days to create from the gathering of the long list of ingredients to the preparation and charring of the chiles and their seeds.
Sagrado Corazon: Herradura Blanco Tequila, cilantro and toasted coriander Gimlet over hibiscus ice. This cocktail was not only one of the most delicious I’ve ever tasted, it was also one of the most beautiful. The addition of cilantro put it over the top.
401 7th Street NW,
Washington, DC 20004