Pairs share one appetizer, such as a yucatan ceviche cocktail, two entrees, such as pork carnitas and chili relleno, and one dessert
T Kila Latin Kitchen and Bar
Tableside at the t'Kila dining room, servers' hands are a flurry of motion as they whip fresh avocados, tomatoes, and onions into guacamole before an audience of captivated diners. The bowls of guac nestle up with authentic, housemade Mexican mainstays—each teeming with fresh, organic ingredients—such as chicken empanadas with crema fresca, poblano peppers stuffed with veggies and salsa roja, or shrimp Diablo with grilled pineapple and salsa aji. Amid the din of the lively bar and the glow of eclectic lighting fixtures, bartenders dole out glasses of Latin American beer and wines, muddle their own mojitos, squeeze margaritas by hand, and liquefy the fresh passionfruit, hibiscus, and watermelon of traditional Latino licuados with one sultry look.