Simple Mexican, hold the sauces - mexican restaurant dishes explained

This is an unusual arrangement.
Robi Islam, owner of the South End restaurant Siraj Cafe, closed on February-
Only re-opened in a Mexican restaurant called El Centro.
During this period, the interior was completely renovated, and the results were very similar to Orinoco, a popular South American restaurant on the street. (
For example, the new tile ceiling is almost exactly matched. )
The portrait of Immortal actor Pedro Infante and thoughtfully Frida Carlo can now overlook the transformed space from the places on the walls where Buddha and Ganesh once ruled.
Islamic's new business partner, Alan rodgez, has a construction company that has been renovated.
Rod rigz has also helped find a new employee who is almost all from Sonora, Mexico.
As you would expect, the dishes in the area are the focus of the new menu.
Two people are there almost every night, the interaction between them, their untested Spanish --
Speaking staff, high-
Maintaining customers may be exactly what NBC 8 p needs. m. time slot.
The "soft opening" that may suddenly announced gave me a pause.
The price is very high (
$18 for a stuffed pepper)
And the food was good.
Six weeks later, both issues were resolved.
Now, you spend only twice as much on a nice Mexican place in East Boston.
Islam explained: "The ingredients we use are the best, and this is the southern end.
In this area of Boston, El centro enjoys a monopoly in this genre.
The good news is that the quality has become consistent and some dishes are very good.
Pricing seems like a work in progress: chips and salsa are $5, but they are free if you make faces.
Practice the way you are most shocked before you walk over.
Dinner Partners, a variety of nearby diners and waiters like Mexican chili shrimp ($16).
Rodriguez simmers homemade chicken pieces with onions and garlic, and then reduced with Mexican cream.
In addition, the shrimp is flash.
Then stir-fry with hot sauce.
It's as good as it sounds. The pastel-
The Orange dishes have a wide range of spicy flavors and will not be inappropriate in Thailand.
However, this dish is very pure, traditional, and perfect. the shrimp is full and the heat is great, so they won't stand it.
The most impressive is the simplest: flour tortillas, made-
A house that uses the father's recipe of Rod Ritz (
Shortening of flour, vegetables, butter, a little sugar).
It's fresh and fragrant, almost made of paper. white.
The taste reminds people of the pie crust. You get a half-
There are about a dozen or so of some dishes, and they are used in all varieties of tacos.
The meat of Al pastor taco, tender, shredded pork tenderloin seasoned with pineapple, is perhaps the best match.
It's best to make such good ingredients shine in the kitchen, but it has a habit of pouring them in the sauce.
Ice caramelos$5)
: Delicious roast beef and melted Oaxacan cheese arrived at the beloved tortillas, covered only with avocado sauce and thin sour cream. Fish tacos ($5)
And features of various versions ($15)
Encounter a similar fate
Corn on the stick ($5)
Cooked well and still crispy but rolled in too much fried food. Churros ($4)
Traditional squeeze fried food
Pastry dessert, sprinkle with sugar, and then pour it inexplicably with caramel --
Delicious chocolate saucesweet.
This passion is part of the charm of the restaurant.
The waiter was very helpful and the management was very attentive.
But they will do too much.
Everyone is wearing the "El centro" logo
Panda Express is printed with more uniforms than nearby restaurants.
Red shirt of staff, black shirt of manager.
Both are unfortunate.
At some point, perhaps with the encouragement of customers, El Centro will find that it is already doing what it is best at: making simple, authentic dishes with fresh ingredients.
If you have to, apply a little sauce on the side.
You can find Ike DeLorenzo in ike @ theideassessment. com.