Guests can start their meals with Chef Silvana’s signature twists on favorites like the ‘guacamole Barrio’ prepared table-side and the quesadilla borracha with shrimp en crema topped with goat and Oaxaca cheese. Other dishes include the kuali de camaron – a roasted jalapeno balanced on a totopo filled with Oaxaca cheese and sautéed shrimp, and the barrio nachos with choice of beef or chicken.
At Barrio, travelers won’t find the typical burritos, enchiladas, refried beans, or combination plates. The unique menu includes Yucatan’ cochinita pibil—a slow-roasted, achiote-rubbed pork, bathed in sour orange-spiked salsa, black mole from Oaxaca, and Puebla’s chiles en nogada—a fat poblano pepper stuffed with chicken, onions, pecans and dried fruits.
Liquid refreshment such as horchata, margaritas, premium tequila drinks, and a wine list showcasing Mexico’s burgeoning wine industry, make Barrio more than a connection. It’s a destination.