00000 - 00000 of 00000
00,000 of 00,000
This Mexican café followed the usual formula, evolving from a bodega and eventually adding an actual dining room. The bright green space offers commonplaces of Pueblan cooking, specifically from Cholula, an ancient Indian town on the outskirts of the capital, with a pyramid to prove it. Anything freshly made from masa is recommended--quesadillas, huaraches, and picaditas included. They may be filled with a roster that runs to eggs and peppers, the salted beef called cecina, spicy pork in sauce ("carne enchilada"), and skinless Mexican chorizo. Tripe soup is as good as it gets, and there's also a local specialty called mole de olla, a thick stew that features big hunks of beef and tons of vegetables, sided with a pair of plain tostadas.
Many of our best Mexican restaurants morphed out of bodegas. There on the shelves sat ripe avocados, cactus paddles, deep-red chilies, sacks of masa, rubbery Oaxacan cheeses, fragrant papalo leaves, piles of pinto beans, and freshly made... More »
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city