Cuisine:

• Mexican

Jibarra Description:
Though the Triangle is home to many cantinas and taquerías, Jibarra is the only upscale Mexican regional restaurant in the area. Chef Ricardo Quintero, a Mexico City native, brings experience from Spain's Akelarre (San Sebastián) to Jibarra's innovative kitchen. Quintero's specialties include cochinita pibil (shredded pork shoulder marinated with annatto seeds and sour oranges, served with habanero salsa), almejas al ajillo (littleneck clams with white wine and a garlic-guajillo chile oil) and robalo a la vainilla (sea bass in Mexican vanilla bean oil over lobster-mashed potatoes finished with almond foam). Sweets are just as exciting as the savory dishes, bursting with unusual flavor combinations. Save room for the pan de natas, a creamy bread pudding with citrus marmalade and chocolate-clove-cinnamon ice cream; and the house-made tropical fruit sorbets. The Tequila Lounge offers an array of top-quality tequila brands, and the extensive wine list focuses on Spanish and South American labels.


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