Ah, here’s that middle-of-the-pack Mexican food I remember. Those super-affordable, super-comfort-food, multi-item combos made to be half eaten and saved for the next day as sustenance for a minimum-wage high schooler or perpetually broke college student.
The cheese enchiladas are classic, softened by red sauce and almost indistinguishable in texture from the fragrant rice and runny refried beans.
A thick burrito is almost half carnitas, simply-seasoned soft shredded pork. Very savory, a product of patience and time.
The “Chile Relleno” isn’t the deep-fried cheesy pepper I expect, but I don’t dislike this gooey gravy-like mix of very tender pork and poblano.
Good stuff, best before or after a night of drinking. It’ll hit the spot if it’s what you’re craving, but it’s pretty interchangeable with any other immemorable Mexican place.
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