Meals at Bandolero will begin with classic guacamole. Photograph by Dakota Fine
For the spicy chicken tacos, Isabella slow cooks and shreds the meat by hand, then dresses it up with with avocado and radishes. Photograph by Dakota Fine
Spicy pork meatballs are made with yellow roasted-pepper puree and topped with sofrito. Photograph by Dakota Fine
A dish of hanger steak is created using chimichurri and chili de arbol salsa. Photograph by Dakota Fine
Isabella dresses up a tamale with marinated wild mushrooms, huitlacoche (corn fungus), and epazote. Photograph by Dakota Fine
The charred asparagus taco features spinach puree and beet salsa. Photograph by Dakota Fine
Taquitos, in which a fried batata chip is filled with blue crab, coconut, red chilies, and a squeeze of lime. Photograph by Dakota Fine
