Growing up in a traditional Mexican family, my grandma has always inspired me to cook new things and sourcing locally when possible.
#tgms19 The Angeleno. Made with beer & lime marinated flank steak, chayote squash, nopales, easter egg radishes, roasted corn, pickled onions & peppers with spinach, tatsoi, watercress, cotija, cilantro & a roasted poblano-tomatillo vinaigrette on a Tajin seasoned tostada. https://t.co/nRP2Eu5Jkc@eattendergreens
Patios were made for entertaining
Tucked behind this unassuming storefront is a patio garden oasis. Eat al fresco surrounded by our vegetable garden and twinkling string lights.