01
Made today, eaten today.
Chips fried to order. Salsas built each morning. Tortillas pressed when you walk in.
A small Latin kitchen on Main Street, run by a family that grew up cooking. We make Mexican and Guatemalan food the way it was made for us — from scratch, with attention, every day.
We opened Sabor because Marshall didn't have it yet — the kind of Latin food we'd grown up with, made the right way. Hand-pressed tortillas. Salsas built in the morning. Birria that takes seven hours and then keeps going on the plancha.
"Sabor" is Spanish for flavor, and that's the whole job description. Everything on our menu has to earn its place, including the refried beans.
You'll find Mexican classics on one side of the menu — quesabirria, asada, al pastor — and a Guatemalan inheritance on the other. Pupusas, plantains, recado-rojo tamales every December. That's why we say Latin Kitchen, not just Mexican.
That's how a visitor from Chicago described it once, and we kept the phrase. Wood-beamed ceilings, track lighting, plants. A wall of faux-grass tile, a hand-painted "let's eat" sign over the counter, and our SABOR letters mounted on a plank of wood we cut ourselves.
The dining room seats around forty. Bring a date, bring the kids, bring the bowling team. We'll figure it out.
Accessibility note: the front entrance is a flight of stairs from Main Street. The back entrance has fewer steps. Call ahead if we can help you get up here easily.
Chips fried to order. Salsas built each morning. Tortillas pressed when you walk in.
Pupusas, plantains, banana-leaf tamales — Guatemala lives on this menu, too.
Whole muscles braised low. Beans cooked from dry. Even the rice gets attention.
$10–$20 a person, generous portions, no service fees. You shouldn't need a special occasion.
The menu has more where this came from. Come visit, or call us if you want to feed a crowd.