Had dinner at the best kept secret in NOLA. Chef Guillermo Peters is our town's best representation of the "Soup Nazi". He has hours of storys that he is more then willing to share over several tequillas from his cart.

To the review. Last night was the "Mexican Dinner Night". His menu is largely Latin/Mexican with a nod to his German training. menu We had a 4 top, seated around 7. It was nearly a full house though we had no wait. CSB is an old Mid-City home converted to a restaurant. It feels similar to many Uptown dining rooms with slightly less charm.

Started out with a pitcher of the "Guillermo" margaritas. They were excellent, used 3 different kinds of high quality tequila(I'm a novice). They were refreshing while still maintaining a significant punch. We stuck with the margaritas throughout the meal. I was glad they didn't dominate my palate because I was there for the food.

We started out ordering guacamole, and a shrimp quesadilla for the table. The guac is very good but it doesn't stand out over other's. It is a "lumpy" style which I enjoy. The Shrimp quesadilla was another good choice, though he used a flour tortilla which isn't my style. I think they use flour for their soft texture(pure speculation). The shrimp were rolled with red onions, tomatoes and corn kernels served with pico de gallo and sour cream. A nice clean start.

Next we made our individual order. I wanted to try the special menu for the night. I chose the spicy blood sausage taco app and the duck enchilada entree. Others ordered a good looking green soup(chilled) of some kind, and the blood sausage taco or tostada for apps. For entree, they ordered 2 duck tamales and lamb chili relleno.

Blood sausage taco- was served in a crispy corn torilla. The blood sausage was served ground up, outside the casing, mixed with different spices. It was topped with some diced onion and shaved lettuce. The blood sausage was decadent, super rich flavor. I could have had 5 as my entire meal.

Duck enchilada: 3 enchiladas were served for the entree course. They were stuffed with duck and served under a heavy pour of the true star, Chef's dark mole sauce. Each bite taken was carefully considered and thoroughly enjoyed. The mole has hints of chocolate but it's a savory and spicy sauce. The consensus at the table was this sauce was spicier then our previous trip. All I can say is you must try it.

The duck tamale was the same thing except using a tamale. Admission time: I ordered wrong. The tamale was executed perfectly. I would strongly suggest trying his tamales if you go. Absolutly perfect texture.

I didn't see much of the relleno as it was gone quickly. I'm sure it was good.

The entire night was spectacular, from service to food not a single misstep. Not enough time but the service is worthy of praise. Very knowledgable on their food and drinks while being very friendly.

CSB deserves a larger audience and I highly recommend you try. They really need to change their name and have a social media presence. When I heard about the menu, I checked facebook to see if I overlooked it. Not a single mentioned from their page. You should really try one of the few Mexican/Latin places doing some real cooking.

I pray the adults enjoy this and we can avoid yesterdays meltdown.