Chef Angela Atenco Lopez cooks authentic, delicious Mexican fare in this bright little East Boston restaurant. She specializes in the dishes of her native Puebla: chiles en nogada, pipian verde. Search all you want -- you're not going to find better mole anywhere in the city. -The Boston Globe
Angela cooked in Puebla for many years, uses the freshest ingredients, and has a wonderful touch with all her traditional, Mexican dishes - mole, guacamole, pipian, adobo and more...It is unbelievable eating here! For lots more feedback, link to http://www.chow.com/places/10156, scroll down, and click on the linked threads - Many, many people have become instant regulars in the last few months..
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Fried tilapia is served on corn tortillas with shredded lettuce, chipotle-tinged crema, avocado, and wedges of lime, three tacos per order. The tortillas are on the sweet side, and the fish is nicely fried. (Full review)
That smell — it’s strangely familiar. It’s been a long time, but it’s unmistakable. It’s smoke in the air, the char of grilling meat, the scent of summer. (Full review)