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Serving food from the interior of Mexico, Otilia's is one of the few authentic Mexican restaurants in town. Not as noisy or as colorful as other places, this clean, roomy place also has a wonderful covered outdoor patio. Since everything is made from scratch, it can take a little time for the food to arrive. The poblano soup, cebollas rellenas, cochinita pibil, chile en nogada and mole are all standout dishes, not to mention the cuatro leches cake. The bar makes mean sangrias and micheladas. Great breakfasts are served all day.
We know this, but we don't know why. Otilia's (7710 Long Point, 713-681-7203) cuatro leches cake ($3.95) is out of this world, but if you ask the proprietors the difference between their cuatro leches cake and typical tres leches, they clam up,... More »
Otilia's Mexican Restaurant's (7710 Long Point, 713-681-7203) cream of poblano soup ($5.50) with a michelada ($3.75) may well be the perfect lunch combination. The soup, which is the color of a good guacamole, is velvety-smooth and a little... More »
Otilia's (7710 Long Point, 713-681-7203) is a media darling. In fact, the restaurant lists its newspaper accolades on the first page of its menu. Does that mean the proprietors of Otilia's think more highly of their press coverage than their... More »
Seeing it from the street, you'd never guess that Otilia's (7710 Long Point, 681-7203) is a Mexican restaurant. That's because it's housed in what looks like a wooden chalet -- the kind you'd find in Germany's Black Forest. It takes some getting... More »
I can't help smiling when I think about Otilia's. It happens when I consider this family kitchen's sopes, each primal, steamy circlet of masa dough pooled with the raw materials of life: green salsa that could double as jet fuel; a flurry of... More »
Finding good sangria at a restaurant is as difficult as predicting summer rain. Don't fool around with commercial, store-bought knockoffs when you can have the real thing made with love by the owners of Otilia's. A former hamburger stand, this family-owned Mexican eatery concocts a sangria that would make Jerry Jeff Walker pick up his guitar and sing it for the millionth time. Making it from scratch each day involves a lot of improvisation. "What recipe?" chuckled the owner. Ingredients... More »
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