Adobo

Hungry after a 20 minute wait at the post office, we walked over to a favorite non-Taqueria Mexican place. Adobo gives it to you fresh and with a flair, with flavor combinations like huitlacoche with goat cheese, or seared tuna and rose petal sauce (ala Like Water for Choc). Last night, we were seated in an intimate corner with a vantage point of the cavernous bustling dining room, which became increasingly boisterous with parties of 8 pouring in the closer to 9 p.m. Service has always been exceptional and food quality and creativity has the aura of Frida Khalo's table.

The tableside guac and chips is always a good start, and while I watch the preparation intently, it's still a dash of salt tastier than mine at home. Maybe I can't join the guac majors without the lava mortar and pestle.
J ordered a nice Tempranillo which I stole a few sips of when I realized how well it complimented my meal-- Camarones: 9 grilled shrimp in a pipian (a classic Mayan sauce made from pumpkin seeds) rojo sauce with zucchini sofrito and a light fluffy, deconstructed corn tamale.
J had Veracruz style red snapper with plantains and cilantro rice.
An oven-baked apple casserole (apples in a warm cinnamon-sweet sauce with pecans) topped with shortbread-like crumble topping and a scoop of flan ice cream (which I think was really more like dulce de leche).
Ouch. It was hurry-home-and-get-in-stretchy-pants good.

I am intrigued with pipian sauce: waiter described it as a sauce made with ground sesame and pumpkin seeds.. nutty richness layers powerfully with the smoky chile.. a mild-medium heat, lots of flavor. Paired very well with an earthy tempranillo.