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Named after a town in southwestern Puebla, Chinantla is a bright spot in the dining galaxy surrounding Pratt Institute. Once a grocery, the space has been fitted out like a cafeteria, with seating in the back room, a steam table, and colorful photos of the provender. The huaraches are especially good, made with recently hand-patted masa, and the Pueblan sandwiches called cemitas -- made with round, seeded rolls, and dressed with avocado and sun-dried chiles -- are equally dope. The most fiery thing on the menu, chicken tinga -- a generous quantity of poultry in a thick pasted laced with chipotles -- reminded us of Indian chicken tikki masala.
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