Executive chef emphasizes southwest flavors inside hotel restaurant formerly known as Azulejos

Never-ending homestyle buffet serves hand-cut steaks, pot roast simmered for 12 hours & made-to-order omelets

Executive chef Edwin Salazar carefully unleashes natural flavors of fresh, local ingredients in dining room with views of scenic landscape

Appetizers such as wings or sausage prelude beef sandwich plates teeming with homemade barbecue sauce aside cole slaw or baked beans

South-of-the-border fare, including menudo & tacos al pastor, incorporating market fresh ingredients & accompanied by Jamaican horchata

Tiffany glass dome crowns ornate room & chefs roast racks of lamb, grill prime rib eye & craft scallop ceviche with pumpkin-seed crisp

South-of-the-border fare, including menudo & tacos al pastor, incorporating market fresh ingredients & accompanied by Jamaican horchata

Fresh hummus, gyros & shawarma round out menu of authentic Mediterranean dishes

Veteran chef concocts authentic Greek & Mediterranean dishes from scratch, such as grilled lamb shish kebab & falafel with hummus sandwiches

Expert chefs craft Mexican seafood platters such as shrimp-ceviche tostadas & red snapper with chutney, & six high-def TVs show sports games