Tahona Released New Seasonal Menus That Will Run Until The End Of Summer
Tahona’s summer menu launched last week and includes Executive Chef Adrian Villareal’s Watermelon and Hoja Santa Salad with fresh watermelon, hoja santa (Mexican Pepperleaf), Cotija cheese, red onion, chili powder and lemonette dressing.
Plus four new entrées:
- Grilled Pulpo and Pipián Mole with kale, broccoli, pork belly and pepitas
- Pollo Confit with cilantro pesto and roasted purple potatoes served on a bed of spiced black bean sauce
- Lightly fried Market Fish in corn masa, wildrice, pepitas and dried apricots
- Slow Braised Beef Barbacoa in a banana leaf served with a side of fermented cabbage and sweet corn sauté
Make your reservations now! See you there!