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| - This restaurant is still fairly new, and offers an extensive list of dishes from Mexico City. We came to grab an early dinner due to the positive Yelp reviews, and the experience was mixed but enough to bring me back for future visits. Upon entering, the sizable interior encompassed a long vertical open kitchen to accompany a red on brown colored décor. There were also several TVs and rows of tables casually arranged.
The Cabeza and Chicharrón Tacos ($1.50 each) came with minced beef head and pork rinds served on double-decked corn tortillas that held up nicely. Both tacos were nicely seasoned to accompany the sweetness of the corn tortillas, onions, cilantros, and picked red onions. In particular, the fatty Cabeza was delicious, nicely seasoned and great meaty flavor stemming from the fat. On the other hand, the Chicharrón was partially burnt, with flavors and textures undistinguishable. Not sure what I was eating, but definitely avoid the Chicharrón.
The Mexicana Torta ($9.99) was made with large strips of tender marinated chicken, jalapeños, and refried beans sandwiched in-between soft sturdy telera. I loved the soft sweet telera roll and the marinated chicken. Unfortunately, the sandwich was missing grilled onions, tomato, and avocado, causing Santi to return it for another one. Fortunately, they were able to fix the problem quickly, but I wished they could have remake the entire sandwich instead of given us the one that was partially eaten. The Torta tasted a lot better once the missing ingredients were added. For the price, I wished the meat and fillings were more stacked.
The Lengua Huarache ($7.50) was the best dish of the meal. It came with a thick masa layered with refried beans, cubed beef tongue, lettuce, Mexican white cheese, and sour cream. I wished the grilled masa could come with some crispy edges to add texture, but it was soft, flavorful, and easy to cut into. The beans nicely corroborated with the substantive lengua and corn masa, and the rest of the toppings added a hint of sweet, sour, and bright flavors. The lengua was tender, chunky, plentiful, but could be cut into bigger pieces. It was delicious, not greasy, and the biggest Harache I have seen to date.
They were out of several dessert items, so we ordered the Churro de Canela ($2.50) to complete our meal. Arrived piping hot fresh, the two long strips of Churro were coated with cinnamon and sugar. Albeit a few inconsistencies in the fried dough, the Churros were tasty, not greasy, and coupled nicely with the side of strawberry jam. Not as good as the ones from Mr. Churro, but the mix of crunch soft sugary bites provided a nice finishing touch.
The atmosphere was modest, welcoming, and family and group friendly. Interested diners should expect friendly, knowledgeable, and down to earth service. I was somewhat disappointed in the lack of heat in these dishes, but the red and green sauces were able to make up for the missing flavors. Using Guisado as a case in point, I thought the food could be so much better if they could just put a little more into these dishes to distinguish the cuisine from all others. For example, the complimentary chips should be served warm and lightly salted, and the meat could be served in bigger pieces to go along with more striking flavors of Mexico City. 2.5 stars for the overall dining experience. I find their food to be promising, and would be interested in returning to try their Sopes, Alambre, Pancita, Pork Leg Torta, Fried Plantains, and Chocoflan.
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