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CLOSED This modest, cash-only spot in the Mission District lays claim on its menu to serving "El Arte de la Cocina Yucateca" ("The Art of Yucatecan Cuisine"). It serves a number of unfamiliar antojitos among the more familiar tamales and empanadas, and there are at least two dishes on the menu - the cochinita pibil (pork seasoned with achiote and roasted in banana leaves) and frijol con puerco (a black-bean-and-pork stew) - that deserve the highest accolades.
During a recent trip to the East Coast, I spent hundreds of dollars in the pursuit of good meals, trying a catholic assortment of new, well-reviewed places, ranging from a tiny, cozy storefront offering eclectic seasonal cooking in Philadelphia... More »
This small corner restaurant is deceptively modest: Formica tables, linoleum floors, white-painted walls. The only attempt at decor is a few pieces of folkloric Mexican dress casually nailed to the walls and a couple of red stripes painted around the open kitchen. But from that tiny kitchen issues a number of exciting dishes, including our three favorite pig plates of the year: the cochinita pibil, big, luscious, juicy chunks of pork flavored with achiote that come to the table still wrapped i... More »
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