From Our Editors
As children, Jorge Guzman peddled ice cream and Mario Hernandez studied cooking under the tutelage of his grandmother. Despite their simple beginnings, their talents matured: Jorge went on to study restaurant management at Parsons, and Mario manned the kitchen at Patria when it received a three-star rating from the New York Times. Ofrenda’s menu reflects the pedigree of their experiences, with dishes such as poblano peppers stuffed with quinoa and squash and pan-seared scallops with lobster-truffle salsa. Similarly sophisticated cocktails—including a spicy old fashioned with añejo tequila, muddled orange, angostura bitters, and spicy maple syrup—sparkle alongside the food like liquefied disco balls.