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NM Spiced Duck Fat Fried Oysters

NM Spiced Duck Fat Fried Oysters

This tantalizing tapa emerges on a spare canvas of chile picolin and lemon infused arugula. The green chile and chorizo relish that adorns the duck fat fried oysters rounds out the flavors in every bite. Make sure you dip each forkful into the spread of chile picolin... Read More
Tomahawk Pork Chop “Chuleta Kan Kan”

Tomahawk Pork Chop “Chuleta Kan Kan”

On the plate: Chuleta Kan Kan pork chop, Basmati rice, kidney bean stew, plantain tostone. The “Chuleta Kan Kan” is not your average pork chop. This cut of meat will blow your mind, starting with the vision on the plate. The tender chop comes from deep within the hog... Read More
Bone Marrow

Bone Marrow

Bone marrow is the richest and sweetest of all fats, and recent research suggests that it is also potentially an important addition to reduce the risk of diseases like diabetes and increase other health benefits, such as breaking down unhealthy fats and reducing the... Read More
Getting To Know Chef Marc Quiñones

Getting To Know Chef Marc Quiñones

Chef Marc Quiñones is no stranger to people asking him where his inspiration comes from. He’s been interviewed in Forbes Magazine and Albuquerque Business First, has appeared on a variety of local newscasts, was interviewed for the Colt Balock show, and most... Read More
Eve’s Fault

Eve’s Fault

Muddled apple, Copper and King’s apple brandy, lemon juice, demerara syrup. Reminiscent of cold apple cider with a charred and spiced dried apple garnish. Appearance: Frothy yellow in a rocks glass on ice. Flavor Composite: If you are ready for a taste of spring, then... Read More
Moroccan Duck Confit

Moroccan Duck Confit

Spinach: rich, creamy, buttery, delicate, aromatic of summer gardens Israeli couscous pearls: sweet and rich, buttery and creamy, garlic and salt, crisped onion slices Cipollini onion: soft and rich, reliant only on the flavor of the semi-sweet onion Duck Confit:... Read More

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