Its wood-burning grill, quality beef, and enchanting indoor/outdoor space have El Pasoans flocking to check it out. But before you settle on a gigantic tomahawk steak or maybe the tender short rib suadero in an agave–morita chile glaze, consider a starter, perhaps the mesquite-grilled octopus, ahi tuna tostada with avocado and salsa macha, or the chilled seafood tower, with shrimp, oysters, mussels, and more. The Michoacana Mule with pineapple rum and Brazilian banana liqueur could be your dessert, but an espresso sorbet will end the evening with a kick.