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Named for a city not far from Mexico City in the Sierra Norte de Pueblo Mountains, this inexpensive and delicious Mexican restaurant is one of our town's best-kept secrets. This is where people go when they want really authentic Mexican cuisine-no Tex-Mex here! From the green chili tomatillo that comes with your basket of super crunchy chips to the shrimp quesadilla (stuffed with cheese and spices and folded over and quickly grilled) to the house-made menudo, this is Mexican food for the discerning palate. Grilled Beef Huaraches with Verde Sauce are a house specialty, and the green chile tamales trickled with habanero salsa is a dinner-time treat you won't soon forget.
N.W. corner of Longmore and University. Sorry about that.
Huachinangos is open. They are located on the N.E. corner or Longmore and
University.
Despite the best efforts of my fellow Chow Bella staffers, I can't pronounce the name of restaurant reviewed in this week's "Cafe" column. While I can't understand how to say "Huauchinango" I can unde... More »
Legend has it that the best-known mole — mole poblano — was named after the city of Puebla, in southern Mexico. Its creators were 16th-century nuns from the Santa Rosa convent who, supposedly through divine inspiration, made it in honor of a... More »
When we're craving real-deal, Mexico City-style Mexican food, Huauchinango is the only way to sate the craving. Sopas, tlacoyos, huaraches, and plenty of other menu items may have you scratching your head at first glance, but pull out your best Spanglish and figure out what all of these lovely options are, because it's Mexican comfort food done right. Our favorite are the quesadillas, which are heavenly crispy bliss that's nothing like the cheesy gringo fare you expect from Taco Bell. Just... More »
Before you yawn at the thought of eating a quesadilla -- one of the most run-of-the-mill Mexican dishes around and, perhaps, the most frequently gringo-ized -- we want you to think beyond the generic cheesy creation that's stuck in your head. Think of something more substantial, with a savory masa crust around chicken and cheese filling. Imagine the whole thing slathered in tomatillo sauce, piled with shredded lettuce and crumbles of cotija. And now think of sinking your teeth into... More »
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