Something about the Paso climate has got me craving salt. But I’ve found the cure. Tangy papaya on top of delightfully juicy carnitas are small but their rich flavor fills you up. Their corn tortillas are lightly crispy on the outside but soft on the inside so they don’t crack. The entire dish is light, flavorful, and memorable.
How does the chef consistently come up with these delicious creations? The owner lets the chef do what he wants. Chefs, and any creative soul for that matter, do what they do best when they have creative license and no limits.