66 PUNCHMAGAZINE.COM cascades warmth onto bright white walls. Both the handpoured cement floor tiles and the wood used at the counter are artisan-made in Mexico, along with the items for sale in their small onsite boutique. And on a sunny day, the patio in the back with its whimsical, doodle-style mural designed by Mexican artist Rocca Luis Cesar, will make you feel like you’re in Guadalajara. “We wanted, by design, for people to feel like they are a guest in our home,” shares Aaron. That meticulous attention is also reflected in the dishes the couple make and serve. Their limited rotating menu usually includes a fresh seasonal salad and a different chilaquiles dish every day. “If we don’t have something on the menu they want, we can try to figure something out for them,” notes Aaron. The coffees, herbal teas and beers are ones they’d serve to family and friends. As Adriana explains, “In Mexican culture, this is what it’s like: family, food and beautiful, simple, handmade things.” So if you have a hard time categorizing Tal Palo, that’s exactly what the Porters want. “I hate labels,” Adriana declares. “We’re not just a ‘Mexican place’ or a ‘farm-to-table cafe.’ What we are is home.” nostalgic flavors talpalo.com {food coloring} SALSA TATEMADA Here is Adriana’s recipe for a classic roasted table salsa that yields two cups. 4 medium-sized roma tomatoes 1 small Anaheim pepper 1 small habanero pepper ¼ white onion 3 cloves of garlic (with husk on) Pinch of sea salt Handful of fresh cilantro, chopped INSTRUCTIONS Hand-roast the first five ingredients until blistered, rotating so not to burn. Peel garlic. Pulse roasted ingredients in a blender (not too smooth) along with a teaspoon of Maldon sea salt. Pour into a bowl and add chopped fresh cilantro. Adjust salt to taste. Remove the veins and seeds of chiles if you prefer a milder salsa. make it
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