Instead of the usual battered and deep-fried Tex-Mex fiasco we’re used to, these chile relleno are the real deal: roasted poblano peppers stuffed with shredded pork singing pineapple and orange juice, spiked with almonds and raisins, all topped with a refreshingly spicy tomato sauce. It’s fresh and flavorful—words that applies to just about every dish on the menu here, from conchinita pibil to piquant ceviche, creamy Grand Marnier-spiked flan, and assertive margaritas.