Order up tapas and sangria and similar cuisine (paella with mussels and chorizo, or white-wine-poached red trout) on the outdoor patio.

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Then it's catch-and-release fishing with Aaron for native Yellowstone cutthroat trout, named for the red slashes under their mouths.

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Be sure to try pescado Yucatn (whole grilled trout rubbed with achiote-chile paste and citrus, topped with pickled red-onion escabeche), and puerco adobo (pork tenderloin marinated with guajillo chile rub, served with fruit salsa).

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