Mestizo’s recently retooled menu includes a new version of enchiladas camarones, a dish packed with punchy springtime flavors. Tender sautéed Gulf shrimp are served over a stack of feta enchiladas with fresh sautéed spinach and portobello mushrooms. They’re topped with chef/owner Jim Urdiales’ homemade mole verde, a tangy sauce that blends tomatillos, onions, almonds, garlic and Serrano and poblano peppers (all roasted first) with cilantro, parsley and chicken stock. Baton Rouge extols all things green this month, and this mole fits right in. Urdiales recommends pairing it with the Elizabeth Spencer Sauvignon Blanc; the wine’s bright citrus notes balance neatly with the salty cheese and earthy peppers.

Mestizo Louisiana Mexican Restaurant
2323 Acadian Thruway
387-2699
mestizorestaurant.com
Mon.-Thurs., 11 a.m. to 9:30 p.m.
Fri.-Sat., 11 a.m. to 10:30 p.m.
Sun., 11 a.m. to 9 p.m.