5 Images
Aro Latin
Branzino roasted in banana leaf. (Javier Cabral / For The Times)
Blackened white corn esquite with chipotle aioli and cotija. (Javier Cabral / For The Times)
House salsas served with totopos. From left are pecan, cucumber and red-chile salsas. (Javier Cabral / For The Times)
Sopes de platano with black beans and crema. (Javier Cabral / For The Times)
Tiradito de Hamachi. (Javier Cabral / For The Times)
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