Navajo fried bread and tres salsas(see chipoltle ,the salsa,not the chain). Chopped salad . Tuna and asparagus . And tortilla crema. This will get 2 stars at least from the NYT because of the informed and engaging staff, the decor and the SW cuisine where every morsel is an upgrade on the last example you tasted. Two photos of the polenta fries to hold you til you get to taste them.
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