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El Barzon Restaurant Review: This isn’t fusion food: the Italian and Pueblan dishes are listed separately, allowing ingredients to remain true to their origins. On the Italian side, there's sausage cooked with bell peppers, potatoes and tomato sauce; spaghetti scampi Barzon with tomatoes, basil, garlic, mozzarella and fresh arugula; and vongole e cozze all arrabbiata, fresh mussels and clams in their shells, bathed in tomato broth. Then there's chile rellenos, Tampiqueña-style steak, and garlicky shrimp in white wine sauce. Not to be overlooked is this Mexican classic: barbacoa de chivo al horno, traditional steamed goat barbecue. Other specialties include zuppa de pesce and chicken blanketed in rich, earthy mole. There’s a nice wine list, too, much of it global, but with some local options as well. Flan is on the menu, but many of the sweets veer in another direction: profiteroles, mixed berry cake and ricotta cheesecake are cases in point.