Rocking Horse Mexican Cafe

At Rocking Horse, Chef Barbara Bogart creates exciting Mexican cuisine with refined presentations and flavors. Bogart's lively modern menu uses a bounty of indigenous Mexican herbs and chiles. In the Duck Confit Crepas, the traditional confit preparation gets an unconventional lift from epazote, an herb with mint-oregano notes. Guacamole is served with a trio of bocadillos used in three regional styles of this dish. A relish of papaya and serrano chiles recalls the subtle sweetness of the Guerrero region's food, the crunchy texture of duck chicharones represents the state of Oaxaca, and lime-habañero marinated red onions evoke Veracruz cuisine. The Crispy Calamares Citrus Salad is refreshing and bright with its delicate ovals of squid set atop crunchy frisée, topped with a delicious citrus vinaigrette and chorizo croutons. Vegetarians and carnivores will be equally content with the savory Chile Relleno, a poblano chile stuffed with a mushroom pine nut picadillo and Veracruz black beans, which gets a kick from the smoky chipotle chile roasted tomato sauce. A sweet corn emulsion perfectly compliments spice-rubbed Chiltepe Chile Glazed Tuna.