Mexican homecooking can be made palatable to the American masses yearning to breathe fire. The enchiladas, burritos, mole, and hand-clapped tacos translate across the brick city, but each dining room reflects a different neighborhood.
Michoacan state eateries celebrate the simple pleasures of mole poblano, Swiss enchiladas with chicken and green sauce, and pork ribs with tomatillo sauce. The west side location is a classic taqueria (read: diner) serving a crowd that grew up eating the stuff.
Consider this locally grown shop, run by an Ohio City-based brother-sister team, your alternative to that Denver-based chain, offering friendly staff, fast service, and fat burritos stuffed with a variety of freshly prepped fillings. Soft tacos and salads add variety. Take out, or dine in at one of the brightly painted tables.
Don't let the plain decor fool you: All the excitement you need waits on your plate at this no-nonsense Mexican restaurant, starting with the first tongue-tingling taste of the table salsa and ending with the last bite of the soft, caramely cajeta for dessert. Other faves include homemade guacamole and some of the best chiles rellenos north of the Rio Grande. Full bar, good selection of Mexican beers and tequilas.
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