We love chef Jessica Fultz’s Latin-themed creations in this charming Cactus Alley hideaway. We began our evening on the patio with a savory mezcal cocktail made with beet simple syrup and apple cider. It was a perfect pairing with both the habanero and green salsas and delicate corn tostadas. Next was a luscious tomato-and-chayote gazpacho and heirloom tomato bruschetta. An enticing new menu entry caught our eye, and we are glad it did: the mezcal-and-chile-brined pork chop was exquisite, with spinach, grilled corn, and goat cheese polenta.