[Fresh chips are accompanied by a creamy bean dip instead of salsa.]
As a side dish, we selected esquites: grilled corn with epazote-infused butter, lemon aioli, cotija cheese and chile piquin – a rich and flavorful recipe that's on the mild side.
For a sweet finish, we picked flan, a Latin twist on creme brulee. La Toda Madre describes its take as a Mexico City style vanilla hard custard. It definitely was firm with a touch of caramelized sugar on top and a superbly flavored drizzle of rompope – an eggnog-like drink made with eggs, milk and vanilla, which imparted a hint of liqueur. Delicious.
The menu recently added new dishes, and with the advent of cold weather said goodbye to fruit-laced sangria in favor of its Fall Sangria.
Our server said the drink is made with white wine, bourbon, peach brandy, apple cider, a splash of carbonated water and apple bitters. Served at a neighboring table, the diner noted it had a sweeter profile than the summertime sangria.