Trio's changes it's menu fairly often — nearly every month, according to catering manager Stephanie Caruthers. And for the past decade or so, each May has been a presentation of Mexican interior entrees, co-inspired by Cinco de Mayo and owner Capi Peck's adoration of Mexican cuisine. "It's not Tex-Mex, Cal-Mex or Ark-Mex," Caruthers says. "We try to keep it really authentic."
This year's Cinco de Mayo menu includes Cabo Fish Tacos, made of mahi mahi and served with pickled onion, jalapeno, chipotle crema, pico de gallo, lime and avocado; Carne Asada Sopes — thick, handmade tortillas, layered with refried pinto beans and achiote-rubbed steak; Chile Relleno stuffed with cumin, coriander, Oaxaca cheese and garlic-rubbed pork shoulder; and a vegetarian wild mushroom risotto. A full menu is available online.
The specials are only available at dinner. If you're of the drinking mind, try some Mexican beer or a tequila-based cocktail. Caruther's recommends the Agave Fresca, made with lime and agave nectar.