At Los Sarapes, the Marin family and its chefs eschew southwest and Tex-Mex recipes in favor of traditional and contemporary Mexican cuisine. Housemade, corn-based dough morphs into tortilla wedges, which diners dip into fresh guacamole and ceviche. They also smother chicken in their smoky mole poblano sauce and grill beef and pork tenderloin until they sport perfect sears.
At the bar, patrons can sample an array of tequilas and an outdoor patio lets sunshine cascade over the house?s specialty margaritas. As for the dining room, tables are covered with colorful tablecloths and surrounded by equally bright walls that support Mexican-style artwork.
At El Sarape, the Marin family and their chefs eschew southwest and Tex-Mex recipes in favor of traditional and contemporary Mexican cuisine. Housemade corn dough morphs into chicken sopes and tortilla wedges, which diners dip into nachos with chihuahua cheese and pico de gallo. The kitchen also serves chipotle mashed potatoes beside pork tenderloin in tomatillo sauce and prepares skewers of shrimp and scallops Mazatl?n style. At the bar, patrons can sample an array of tequilas while admiring the paintings adorning the walls, from a mural of a pastoral countryside to a topographical map of Mexico?s fourth dimension.