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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.”

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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.

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