Grilled octopus served atop a mezcal bottle with chorizo salso, sweet plantain and a puree of avocado at Maestro. (Allen J. Schaben / Los Angeles Times)
Oysters with creamed spinach, chorizo and Oaxaca cheese at Maestro.
(Allen J. Schaben / Los Angeles Times)
Maestro’s duck carnitas with roasted tomatillo, cauliflower and escabeche.
(Allen J. Schaben / Los Angeles Times)
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A mezcal presentation at Maestro with El Jolgorio tobaziche and Los Javis cerrudo.
(Allen J. Schaben / Los Angeles Times)
Chef Danny Godinez holds his grilled octopus dish at Maestro in Pasadena. (Allen J. Schaben / Los Angeles Times)
Lamb barbacoa in a fresh tortilla gets a spritz of lime.
(Allen J. Schaben / Los Angeles Times)
The dining room of Maestro in Pasadena.
(Allen J. Schaben / Los Angeles Times)
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The view through the front window of Maestro.
(Allen J. Schaben / Los Angeles Times)
Another view through the front window of Maestro in Old Pasadena.
(Allen J. Schaben / Los Angeles Times)
Union Street outside Danny Godinez’s new Maestro in Pasadena.
