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The menu at Roberto Santibañez's Park Slope Mexican restaurant blends the traditional and the new, so while you'll see standards like guacamole, chicken flautas, and a great enchiladas suizas, you'll also encounter more modern touches in the fish salpicon, duck zarape, and excellent shrimp and bay scallop enchiladas with creamy hazelnut mole. And for those who need their midday south of the border fix, the restaurant just began offering a lunch service with a selection of tortas with fillings like adobo-marinated pork that surely beats the corner deli's.
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