When Chef Christian Marquez travels home to Guadalahara in Mexico, "it's all about the food," he says. While visiting with friends and family, he soaks up new ideas for the South Davis Guadalajara menu. He began cooking with his mother's basic, nourishing recipes for meals at the family table and then "tweaked them," he says. The result is a constantly evolving Mexican cuisine featuring, these days, sea bass tacos, shrimp fried (in olive oil) rice and a unique chicken tortilla soup.
Chef Marquez procures many of the ingredients for his unique twists on traditional dishes at the Davis and Sacramento Farmers Markets. Enjoy his creations in the adobe-colored, high-ceiling dining room adorned with traditional art, or outdoors on the cool greenery-draped patio.