Think of a meal here as a Gulf Coast expedition between New Orleans and Campeche. First, a prickly pear margarita, then duck-and-sausage gumbo (technique from N.O., jalapeño sausage from the ’hood). Then on to wood-grilled fish marinated in achiote. The final port, bread pudding, takes one to Cajun/Creole territory. (On a side note, we found the vegetable chilaquiles gummy and overwhelmed by cumin, but they was quickly replaced by our server).