Chiapas. Puebla. San Luis Potosí. One can literally taste the regions and cities that Chef Cosme Aguilar’s menu explores, and many dishes honor his mother’s memory with recipes from his childhood. 
Start with hearty rajas con crema, combining none-too-spicy poblanos with sweet, fresh corn, Mexican sour cream and cheese. Tender chicken enchiladas with mole de Piaxtla may induce swooning, thanks to a sauce that is unexpectedly sweet yet heady.Its seductive texture has a mesmerizing depth of flavor and no matter what it's paired with, it's always a winner. Expect the chamorro de borrego al huaxamole to arrive falling off the bone and its fruity-spicy broth is practically drinkable. Every bit of the cow and goat’s milk pastel tres leches is worth the indulgence.