Estrella Negra

Since 2008, the kitchen has centered on Chef Otoniel's family home cooking, threading his mother's recipes with playful turns like tamarind wings, taquitos, and empanadas. A deep roster of standout vegan and vegetarian options shares equal billing with scratch tamales and tacos, giving plant-based diners genuine variety. From the bar, fresh-juice margaritas—including a hibiscus pour—pair with local Dark Matter Coffee and weekend brunch plates of huevos rancheros in a cozy neighborhood room.