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Casa de Frida Restaurant Review: Paying homage to Frida Kahlo, this restaurant is as intriguing as the artist herself. The Latin-inspired décor includes exposed-brick walls, blinding hues and portraits of the controversial feminist. Chef Victor Rodriguez draws from a variety of culinary influences --- Mexico, Spain, France, South and Central America, Cuba and the Caribbean --- with family recipes having a hand in each dish’s execution. Mole poblano, a traditional Mexican dish featuring roasted chicken smothered in a homemade sauce, cools off the chiles and spices with hints of sweet chocolate, while barbacoa, a method that steams and smokes meat simultaneously, is a Latin interpretation of the French classic beef bourguignon. Pozole is a savory pork stew using hominy placed in a warm broth with the chef’s blend of sun-dried chiles. A side of tostadas, lettuce, radishes, onions and cilantro add additional texture and seasoning. The spicy tamarindo margarita is a nice take on the classic drink, featuring Jose Cuervo, fresh lime juice, house-made sweet-and-sour mix and tamarindo, served in a small fish bowl rimmed with salt and spice.