Honduran conch cooked in citrus juices is mixed with sweet pepper, red and white onions, cilantro, jicama, tomatoes, piri piri and Caribbean spices and topped with sangria tomatoes, pickled radishes and micro greens and served with flatbread chips. Duck breast is slow-cooked with Spanish sofrito and served with jasmine rice, fried plantains and ranchero black beans, cabbage curtido, escabeche onions and pickled sweet peppers. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sat.-Sun. Credit cards. $$$
Third Wednesday of every month, 5:30 p.m.
Achiote-braised pork shoulder and grilled shrimp are served with lemon guajillo sauce, refried beans, queso fresco and orange and red onion salad. Rib-eye anticucho is served with bacon-wrapped quail and pork carnitas over saffron rice with crab and Spanish chorizo. Reservations recommended. Lunch Tue.-Sat., dinner Tue.-Sun. Credit cards. $$$