Churro Lamb Sampler - Lamb shoulders, slowly simmered with tomatillo and green chile. The meat is pulled off the bone and served over our sweet corn tamale, a bowl of lamb posole, lamb and green chile sausage, grilled Churro lamb medallion on a bed of kale. Accompanied by a mint and garlic au jus sauce and served with fresh vegetables.
 La Posada Hotel is featured in Tastes & Treasures cookbook. Tom
and Zona Lorig recently tried out this new dish on the menu. | ||
