Pork shoulder braised in a roasted guajillo sauce and wrapped in corn husk.
Roasted poblano peppers, corn and cheese tamale wrapped in corn husk.
Baked egg custard with a layer of caramel on top and finished with biscochito crumble. (4 oz)
Whole milk, masa, chocolate, piloncillo (cane sugar) and cinnamon. Served in a 32 oz container. ** Heat to serve **
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Arbor chilies toasted in oil with tomatoes, onion and garlic
