Description
The bedrock of Casa Enrique’s menu is the cooking of Chiapas, Mexico’s southernmost state, with a Pacific coastline and common border with Guatemala. The cuisine at this charming Long Island City spot runs to fairly mild, chile-laced sauces in which are deposited things like pork ribs and lamb shanks. From the same region comes a red pozole, a homely stew of pork and whole hominy kernels in a light broth, into which one throws raw onions, chiles, and cilantro. The menu also includes dishes from other southern Mexican states, including Puebla, Oaxaca, and Guerrero, and some dishes (like crab tostadas) from the Pacific coast. Most recommended: enchiladas dona blanca, a poor person’s plate of cheese and roasted chiles wrapped in tortillas and topped with tomatillo sauce.
