Cuisine:

• Mexican
• Mediterranean

Mexico Description:
Some favorites from past visits have been the mushroom, zucchini or potato quesadillas, the seasoned ground pork tacos and the tongue gorditas (a thick hand-made tortilla). The fajitas are also excellent: fork-tender bits of chicken that are marinated in a spicy lime marinade before being grilling alongside peppers, onions and tomatoes. And don't miss the low-key nachos, listed as chips ($1) or chips with beans and cheese ($2.50). Modest though they may be, these thick, crispy triangles of corn tortilla sit atop a warm, soupy bed of mashed pintos and respond marvelously to the red and green sauces on the table (the green is significantly hotter). Even the deluxe version is sprinkled with white cheese, not drowned in a sea of orange. These chips are emblematic of Mexico's down-to-earth cooking: no-nonsense, straightforward flavors, nothing fancy or nouvelle, just the basic ingredients, simmered and seasoned as they were, no doubt, in the kitchen of Pepe's grandmother. Just think tamales instead of chicken soup.


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