"The menu at El Valle showcases Mexican cuisine in a fine dining environment. Begin with halibut ceviche topped with xoconostle (sour fruit from a cactus), jalapenos, and avocado or soft shell crab served atop polenta. Next, order the octopus quesadilla or pork belly sopes, followed by a whole branzino with capers wrapped in hoja santa leaf (Mexican pepper leaf). For dessert, there’s horchata panna cotta. The wine list at El Valle features a great selection of Mexican wines alongside Latin American and Spanish wines by the glass and bottle. Cocktails lean heavily toward tequila and smokey mezcals, incorporating ingredients like tomato honey cordial, poblano pepper, and pineapple. Reservations encouraged." - Eater Staff, Henna Bakshi
El Valle
