We moved on to the Empanadas de Jaiba which were four small empanadas filled with crab meat and herbs and served with mango salsa and a spicy tomatillo salsa. The mangoes paired very well with the crab empanadas.
The lamb shank was my personal favorite. It was presented in the parchment paper that was unwrapped and folded back artistically at our table. The meat was so well-marinated and tender that it fell off the bones and every bite was a burst of flavors. And the gravy was perfect with the spanish rice. As to the steak, it was perfectly medium rare, the meat was great cut and the tequila reduction mushroom sauce was delicious!
On the Mole..... the sauce that makes or breaks a Mexican restaurant!! I am not the best judge of the sauce, not having had it before. So I'll tell my husband's tale - he has had it many times, including in Texas (the bar of standard!!!). Anyway, to lay the background, the man is extra picky when it comes to Mexican food. His excuse is the phenomenal quality which he enjoyed in Texas. And, his verdict is - "Impressive". What more need I say! :)
To top off the meal we had the Tres Leches de la Casa, a meringue covered milk cake with lime natilla and mango salsa. It was a light and refreshing end to a great meal!
Here is the recipe for the famous guac from chef Santibañez