Restaurant features locally sourced food
When owner Rusty Winkstern opened El Monumento in October, his goal was to create a Mexican dining experience that offered the same garden-to-table model he honed at The Monument Caf.
The restaurant’s menu draws inspiration from interior and coastal Mexico; features locally grown, organic ingredients; and has been expanded to include more enchilada offerings after several customer requests, he said.
Flour and corn tortillas are all made in-house, and all menu items are prepared from scratch.
Winkstern said customer favorites include the shrimp rellao, enchiladas, tres leches cake and flautas.
- 205 W. Second St.