This will probably be on the specials menu for the next month or more, depending on the availability of nice plump Poblanos. Full disclosure: I'm not an "expert" on Mexican food, and don't get into debates over what's "authentic." What I DO care about is delicious, fresh, unique taste, and this is it: stuffed with spicy greens, almonds, raisins and locally-sourced queso fresco. And this on a specials menu that also included lamb barbacoa tacos; Maine crab enchilladas; pork chile verde; and Cuban-style Maine shrimp, not to mention the black trumpet mushroom quesadilla. If forced to quibble, I'd say most of their dishes could have a little more heat for my taste, but the point is the overall high quality of the innovative combinations of ingredients throughout the menu.