Enchiladas filled with cheese, chicken, beef picadillo, or chicken mole also satisfy. The best of the lot, though, are the green enchiladas slathered with a sweetish tomatillo sauce. Both the corn and flour tortillas are house-made, and aficionados will want to buy a stack of each to take home and stash in the freezer. On the specials roster are such traditional dishes as chicken mole, chicken marinated in annatto seed, and sirloin tips in a chipotle chili sauce. Amidst these riches one can forgive chili con queso that on a recent visit tasted like microwaved Velveeta, and margaritas made from a mix.
Mexican beer is a better choice.
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