Considering the live mariachi band and overflowing bar scene (especially at the uptown Mama), it's not surprising that some diners are more aware of the long list of frozen-margarita flavors than the food. The menu is quite long, with weird Mexican ingredients like huitacoche (a kind of corn fungus) showing up (usually a good sign), as well as some dishes we suspect are more recent innovations, like penne with salmon and pink sauce (which is topped with salmon roe). Guacamole is made fresh (for two) before your eyes in large stone bowls-too bad you have to yell your "thank you" at the waiter.
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