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In Short – Just shy of spicy, Southwestern cuisine prepared by chef Michael Snokes suits most to a tee. Begin with Arizona quail stuffed with jalapeno-cheddar grits, then move on to achiote-basted salmon (served with grilled sweet potatoes and yellow pepper vinaigrette) or mesquite-honey glazed pork rib chop with grilled tomatoes and asparagus. Check out the cajeta-hot fudge sundae dessert.