Carmen Porras E.'s and Chef Juan Manuel Cruz J.'s eclectic menu of appetizers are good for sharing at dinner. Named after a Jaliscan flowering tree, it offers old Mexican family recipe specialties, including pozole de camarón 35-80p, black bean soup 45p, four quesadillas filled with Oaxacan cheese and mushrooms or poblano strips (rajas) 60p, four plantain empanadas 60p, four ceviches 70-80p, two duck (pato) tostaditas 45p, nopal cactus pad salad with panela 55p, chicken breast pasilla 110p, chiles en nogada, a very fine beef tenderloin mole 130p, pork chop with almond pecan sauce 110p, duck carnitas 155p, and grilled fish fillet achiote 130p. Seafood enchiladas with hazelnut mole and chiles rellenos de jaiba (crab) 170-200p are among the weekend specials. Bob reports that they have camote (sweet potato) in a honey sauce with vanilla ice cream, flan with a cajeta sauce, or chocolate flan, all 45p.

There is an open kitchen and a rather lovely romantic, partially covered courtyard. Pat adds that it is "styled with Mexican influence." They have attentive service and abundant portions with reasonable prices. Many Saturdays they have live music, but call first.