"First, the tortilla chips are made for order and paired with fresh salsa and guacamole. Here, too, the freshness shines through, even this early in the meal with only one basket of slightly oily, warm salty tortilla chips. The salsa had bite and the guacamole was creamy and rich as it should be. Next, a tamale was dipped with a rich red sauce and sprinkled with a mild, crumb Mexican cheese. I think it was a mol sauce that is not something I am a big fan, but the riches of beef and the soft corn of tamae were so good I didn't even thank. Then the Ono, Carnitas and Camarones came. Whew. Only the search for this beautiful food was a powerful experience. Never say that Taleo Grills lacks presentation capability. Large, juicy shrimps in a rich white wine sauce that has been overcome to me by the table. The luminous colors of the vegetables and the velvety shade of the sauce accompanying the fish were very striking and the carnitas were a vision of beauty. Imagine a thick, glittering, juicy pig dog that has been cooked for hours and can caramelize at the edges. There was a gentle coating of Tangy sauce, whether smeard on or marinated, I'm not sure. But that was perfect. No knives necessary here, the meat just comes apart with the fork and then melts in the mouth. This review has been quite meat-free, but the other stuff also deserves your attention. We had fragrant rice, a wonderful roasted corn with herbs, thick slices of grilled toast for filling sauces, and margaritas that were clean and cool with just enough bite. Ever had a cucumber margarita? You can get one here and you should because it works! The rim is sprinkled with burnt orange spices that deplete the essence of the cucumber. Finally we come to dessert. I never had such a flan. It was bigger than I expected, with about a six inch diameter. It glittered in the sun with a tiny set of mint leaves, only to beg for a spoon. It was perfectly creamy and only mild sweet, without runny or icy or anything away unpleasant."
