I ordered one of their house specialties, the enchiladas de molé poblano. Mole is a classic Mexican sauce made with unsweetened chocolate (remember, the Aztecs are credited with "inventing" chocolate and bringing it into our modern cuisine via the Spanish conquistadors) and roasted poblano chiles. The dish is made with smoked chicken corn tortilla enchiladas, smothered in the mole sauce, and sprinkled with Mexican cotija cheese, crema (Mexican sour cream), onions, and cilantro. It came with rice and beans. I liked it a lot, and thought the mole had good complexity and a nice mouth feel.
Tony ordered the smoked steak and cheese flautas. After a momentary problem when the kitchen sent him fish tacos instead and we had to wait for the flautas to come up (an attentive manager came over to apologize and comped the flautas for us), his food arrived and looked very artistic. They'd made long flautas, cut them on the diagonal, then arranged them over a bowl full of white cheese queso blanco dip with creamy salsa verde, crema, and pico de gallo. It doesn't look like all that much, but it's a substantial and filling dish. His rice and beans were on the side.
For dessert, Tony got the fried ice cream, which was presented on a large white plate with a lot of decorative strawberry sauce and chocolate sauce around the ice cream. I got the peaches and cream sopapilla relleno. Sopapillas are deep-fried pockets of pastry, and I'd expected to get one stuffed with peaches and cream. Their version, though, had peaches between two flattened sopapillas, with ice cream on the plate and garnishes of whipped cream and strawberry sauce.
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