Hecho en Mexico

In: Drinking|Eating

23 Aug 2013

(map) One glance at the dish above should tell you that this is no ordinary Tex-Mex restaurant. In fact, it’s not Tex-Mex at all, but cuisine originating in San Miguel de Allende and incorporating flavors from Mexico’s diverse culinary regions. That said, the menu does offer enchiladas, fajitas and quesadillas, but also the chance to take your palate on an exotic trip. Above, the Tinga de Conejo, rabbit marinated in chipotle-peanut sauce. Tender, smoky and not something you’re going to find at On the Border.

The taquitos al pastor are bite-sized snacks of slow-roasted pork accented with fresh onion and pineapple. Below, the chile relleno features a roasted poblano pepper stuffed with your choice of filling, bathed in a tomato sauce and drizzled with sour cream.

The chiles en nogada is a classic Mexican dish highlighted by a creamy walnut sauce. The roasted poblano pepper is stuffed with shredded pork, almonds, peanuts and raisins. The sauces here are complex; some of the moles are comprised of over 20 ingredients. The best way to enjoy the complexity may be the enchilada plate, below. Three different fillings are topped with three different moles. From left, mole poblano, the most traditional mole sauce, served with pickled onions. In the center, mole blanco, with ground almonds and sesame seeds. On the right, the ancho-chile mole, spicy and topped with fresh pineapple and sauteed plantains.

There’s a roomy bar with TVs, a roomy dining area, as well as outdoor seating complete with playscape. The restaurant specializes in tequila tastings, offering 80 different kinds of tequila. It’s a trip down south of the border without the plane ticket!

Hecho en Mexico website

2 Responses to Hecho en Mexico

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ella

August 23rd, 2013 at 8:26 am

Yummy!

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Jason

August 28th, 2013 at 9:51 am

Great place for dinner.

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