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Diego’s opened this week at 622 North and South Road after almost two years of development. The space was previously occupied by Momo’s Greek Tavern. Credit: Adam Rothbarth
Diego’s is open from 4 to 9 p.m. Tuesday to Thursday and from noon to 10 p.m. Friday and Saturday. Credit: Adam Rothbarth
The queso flameado features a house blend of cheese cooked in a cast iron pan with roasted chiles. It’s served on fire and comes with tortillas. Credit: Adam Rothbarth
The queso chicharrones is a crispy, rolled cheese skirt with roasted chiles inside. Credit: Adam Rothbarth
The Viva los Verde has El Buho mezcal, lime, rosemary, basil, agave and Himalayan salt. Credit: Adam Rothbarth
The restaurant is about 3,200 square feet. Credit: Adam Rothbarth
The esquites sees creamy charred corn mixed with poblano, onion, cilantro, tomato and cotija. Credit: Adam Rothbarth
The Bentley takes a Grand Marnier 100 base and includes agave, lime and saffron. Credit: Adam Rothbarth
The shrimp tostada includes avocado mash, cabbage, tomato, cilantro, onion and jalapeno crema. Credit: Adam Rothbarth
The house margarita has Espolon blanco, lime, orange and agave. Credit: Adam Rothbarth
Co-owner Natasha Kwan, who also owns neighboring restaurant Frida’s. Credit: Adam Rothbarth
Diego’s capacity is about 115, but they’re currently allowing about half of that because of the pandemic. Credit: Adam Rothbarth
Clockwise from top left: guacamole, queso flameado, costra de chiles asados, queso chicharrones. Credit: Adam Rothbarth

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