D’ La Santa

The kitchen draws on family recipes dating as far back as 1821, shaped by the seasonings of Grandmother Maria Taide Sahagun. Standouts include Carne en Su Jugo, a Jalisco specialty of USDA Prime beef roasted in its own juices alongside pot beans and grilled bacon in salsa verde. The menu also features an elaborate Chile en Nogada, packing a poblano pepper with beef, chicken, and pork seasoned with green apple, plantain, nuts, and bacon, finished in a creamy wine sauce and pomegranate seeds.