Barrio Café
As Featured In...
From Food & Wine, Feb 2004
“Esparza's exceptional skill with Mexican cuisine comes through in the tender duck breast topped with a tamarind-and-chipotle sauce; the slow-roasted pork glazed with achiote and sour orange; and, for dessert, the fritters soaked in cajeta—a caramel-cream sauce made with goat's milk....” MORE>>
lastArticle = 2/2004 and lastAward =
