When Ana Aguilar and Josh Cook finally opened their own brick-and-mortar restaurant in Sylvan Park this year, people were thrilled to have regular access to Aguilar’s jam-filled pastries (called besos) and breads, and then were wowed by the entrées. The scene-stealer is the whole Bucksnort trout, butterflied and perfectly divided with salsa verde on one side and salsa roja on the other. The flavors complement each other, and the craftsmanship makes the dish look like art. Because Tantísimo is the city’s first farm-to-table Latin American restaurant, the menu changes with the seasons. If the trout is on the menu, order it.
Best Photogenic Dish
Tantísimo’s Trout
Tantísimo’s Trout
