Floral notes create harmony in the enfrijolada, which is filled with yellow onions, slow-cooked in butter and infused with dried lavender blossoms.
➜ The blue-corn tortilla is made to order with maize sourced from Mexican heirloom corn purveyor Masienda.
➜ Black-bean puree coats the tortilla flawlessly. Raw cane sugar brings out the beans’ floral aromatics.
➜ Chef-owner Carlos Salgado tops it with fresh lavender flowers and queso fresco made in-house with Straus Family Creamery milk.
➜ A drizzle of garlic crema made from a puree of blanched garlic adds brightness and acidity.
Part of a $79 prix fixe menu.
3313 Hyland Ave.