La Casa Blanca mexican restaurant

Chef German Rojas centers the kitchen on southern Mexican cooking, spotlighting Rosa's Mole Negro and Mole Coloradito alongside a broad roster of regional staples. The offerings span morning chilaquiles and huevos rancheros to tamales, pozole, ceviche, and hearty enchiladas. Arrivals are often greeted by Maria—who also oversees weekend brunch—delivering fresh, hot corn tortillas with butter directly to the table.