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he vivacious and edgily modern Paxos Restaurant sweeps across the varied culinary terrain of Mexico to round up a sprawling array of robust tastes stretching from southern seaports to northern cattle lands. Scratch-made dishes boast complexity and balance, and even familiar fare acquires alluring new twists, from guacamole and salsa to ceviche and enchiladas. To maximize variety (and satisfy any hunger), order the Torre Trio of Fajitas al Carbon, with grilled red chili shrimp, adobo chicken, carne asada skirt steak piled on a bountiful plate with flour tortillas, ready to accessorize with salsa roja, crema, queso fresco, guacamole, sweet peppers, onions, plus lime wedges for bright acidity. With 100 kinds of tequila and mezcal, hedonistic drinks cover margaritas, Mexican mules, and specialty cocktails. There’s also sangria, wine, and beer – including locally brewed Torre House Lager.
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