"This cantina-style Mexican restaurant overlooks the massive, multi-pool complex, Mandalay Beach. The restaurant was imagined by chefs Mary Sue Milliken and Susan Feniger, of Food Network's Too Hot Tamales , so you can expect some show-stopping cuisine. Brunch is served as unlimited small plates, most of which have a Mexican or Southwestern twist like the Yucatán eggs Benedict and tres leches bread pudding. You’ll also find sweet-and-savory combos like chicken and waffles and cinnamon roll pancakes." - Juliana Shallcross, Andrea Bennett
Matt Armendariz
