Michael Thomas, Dan McGarry, and Johnny and Pablo Scurto, all native Californians, draw recipes from throughout Latin America to evoke the coastal cuisine of Baja California and the Yucatán. At Tres Hombres, nestled in downtown Petaluma and Chico, chefs translate these orchestras of flavor into dishes such as Michoacán-style roasted pork carnitas, ancho-crusted Atlantic salmon, and tacos stuffed with more than 10 fillings such as mahi mahi, sirloin steak, and shrimp. Chefs interact with customers and answer questions about preparation at the taco bar, which looks into the open kitchen. Bartenders shake margaritas blended from more than 160 agave tequilas and pour Mexican beers and Spanish and Chilean wines behind a full bar backed by an expansive collection of bottles only rivaled by the collection of a deserted-island post office. In keeping with Latin American communal spirit, the restaurant hosts nights of live music and salsa dancing, as well as a weekly farmers' market with local vendors.