Chef José Acevedo offers a robust menu of meat entrées with Mexican flair, including slow-roasted and grill-finished Danish baby-back ribs in a chipotle barbecue sauce. Waiters can suggest wine pairings for red mole, ahi tuna steak, beef ribs with mustard/guajillo sauce, and carnitas. Save room for textbook-perfect flan and chocolate cake with cajeta sauce.