Art Chowder November | December, Issue 18 | Page 54

M y favorite entrée dish changes all the time because they are intro- ducing new “Fresh Sheet Specials” every two weeks! Some favorites that are always on the menu include the “Green Chili Chicken Enchila- das,” “Carne Asada Salad,” “Tortilla Union Rice Bowl,” and anything with barbacoa. This beef brisket is slowly braised until it’s melted wateringly tender and packed with flavor. I’d highly recommend you splurge for dessert. Topped with candied bacon, the “Ancho-Agave Crème Brûlée” is a twist on a beloved classic. They also serve a gluten-free dessert aptly named “Chocolate Decadence” — a flourless, espresso-infused chocolate cake, topped with a rich chocolate ganache and served with a scoop of avocado ice cream! If you are in the market for a more traditional, South- western dessert, try the sopaipillas, which are partnered with chipotle honey and chocolate ganache sauces for dipping. 54 ART CHOWDER MAGAZINE