Tlayuda Vegetariana: Made crisp-tender with an olive oil-crushed toasted pepita seed base instead of traditional toasted lard asiento (Javier Cabral / For The Times)
Quesillo-stuffed Squash Blossoms: An off-menu delicacy on a pool of earthy Huitlacoche Mole (Javier Cabral / For The Times)
Swai fillets are roasted until buttery and tender in aromatic banana leaves. (Javier Cabral / For The Times)
Fresh chopped lime-marinated shrimp are served in a baked totopo tortillas chip (Javier Cabral / For The Times)
Fruit drinks at Casa Oaxaca: Extremely refreshing, lightly sweet and topped with a tiny scoop of housemade Mexican sorbet. (Javier Cabral / For The Times)
