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Before deep-frying each poblano pepper, the chefs at Sal y Lim?n Mexican Cuisine first stuff them with gooey Chihuahua cheese. They also simmer tender pork in guajillo sace in the guizado de puerco dish and douse homemade enchiladas with salsa. On select nights, notes from a live musical performance swirl in the air as patrons toss back steak tacos and shrimp dressed in a homemade cocktail sauce.