Cantera pivots toward high-end cuisine

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Cantera pivots toward high-end cuisine

Mexican restaurant managers want to better represent entirety of Mexico
After being open for just over a year, Cantera is pivoting its menu away from the items people generally associate with Mexican cuisine and toward higher-end fare.

Cantera pivots toward high-end cuisine

After being open for just over a year, Cantera is pivoting its menu away from the items people generally associate with Mexican cuisine and toward higher-end fare.
General Manager Aaron Brandes on new menu items

Calamari:“Every restaurant in town does one and it’s not a mistake. For whatever reason, Durangoans love calamari, so we’re going to put our own little twist on it.”
Chicharrones pulpo:“We’re the only place in town that serves Octopus, which is classic southern Mexican cuisine, kind of more about Nayarit. They’re famous for their seafood in that region.”
Steak:“Grilled, charred, done classically, accompanied by some shrimp and simply a bed of wilted spinach. It’s just good. It’s simple, but believe it or not, a dish like this you will find in Mexico City, you will find it in northern Mexico.”

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