Checking out the horses.
Zombie remains.
Toddler chickens
Elk chorizo with chunky avocado
Nice dark beer with appetizers
Salsa with fresh roasted jalapenos
Chipotle Sauce, Chili Sauce and Creme Sauce
Mexican Soda
Cactus Salad
The chef, Richard Ortega
Main course, Shrimp and Crab Enchiladas, Back Bean and Corn Tamale and Pork Tamale.
Dessert, Tequila lime tres leches cake
The evenings sunset. Beautiful.
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