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)
