We have not yet decided which earns more points with us, the atmosphere (a terraced house with stone pillars nestled alongside a 40-acre lake) or the food (the menu has evolved exponentially and creatively since our last visit). We started with the queso fundido, a delightful and spicy skillet of melted Mexican cheeses perked up with peppers, onions, and chorizo (you’ll want tortillas or chips to go with it). The Key West Cantina Bowl proved a nice light and tasty option, cilantro-lime rice with pinto beans forming the base, anchored by chicken, avocado, corn, and grilled pineapple with jalapeño ranch dressing. Our pescatarian friend was over the moon with her ancho chile salmon, a seared filet rubbed with ancho chile and a spicy-sweet glaze, served with cilantro lime rice and sautéed seasonal vegetables.
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Lago del Pino