Extra thick, locally pastured lamb loin chops are marinated for half a day in a mixture of olive oil, chile molido, fresh garlic and toasted cumin & coriander before being grilled over a wood fire and served with a gastrique of xoconostle (prickly pear fruit from Hidalgo), caramelized pilloncillo and raw cider vinegar. Accompanied by roasted cherry tomatoes and fresh peppers and garnished with fresh chopped Mexican mint marigold..