[Al Alambre combines Slagel Family Farm skirt steak, chorizo, melted Chihuahua cheese, bell peppers, sautéed red onions and tomatillo-avocado salsa.]
After the superb salad, we were happy to follow our server's next suggestion of Ala Papa Brava, listed among a trio of sides including creamy corn and poblano rice with pomegranate seeds; and Mexican street vendor style roasted corn with mayonnaise, epazote, onions, cheese and chile.
Altiro's twist on Spain's version of the seasoned potato treat – Papa Brava – is to top the roasted wedges with a sunny-side-up egg. Artfully presented on a slate plank, it arrives with pink and green dollops of sauce at the four corners. The pink is a spicy chipotle and the green a mild and creamy avocado based aioli. My dining companion remarked on the tender and tasty potatoes, crispy on the outside.
He next picked an Al Alambre tapa, a popular Mexican dish of grilled, chopped meat. Altiro's recipe arrived in a folk-art crock featuring Illinois-sourced Slagel Family Farm skirt steak, chorizo, melted Chihuahua cheese and sautéed red onions topped with colorful bell pepper strips. It was accompanied by warm corn tortillas so deliciously light and delicate they practically levitated off the plate. A brightly flavored tomatillo-avocado salsa accompanied the rich dish.