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Sibling to multiple award-winning restaurant Eduardo de San Angel, this Coral Springs outpost serves the same haute Mexican fare with identical superior protocol. Prices aren't as high as they could be, given the indulgence of items like the crepas stuffed with cuitlacoche (corn fungus) or the empanadas filled with rock shrimp, pickled chili peppers, olives, and stewed tomatoes. Fish and seafood are dependably, impeccably fresh, but it's the meat entrées like the filet mignon with tomatillo and smoked chili sauces or achiote-rubbed pork medallions that blow the narrow American mind. Mango crème brûlée is a signature dessert classic.