The food is unpretentious, too, but mainly satisfying. Several colleagues and I went to Mexico City for lunch one day and were mightily pleased with the result. You get three enchiladas filled with tender shredded chicken, generously covered with an assertive, full-flavored green chile sauce. With the restaurant's creamy refried beans and fluffy rice, it makes a great meal. Also assertive, by the way, is Mexico City's tomato salsa, a spicy concoction that puts to shame the salsas at most Mexican or Tex-Mex restaurants.
Tortilla chips are hot and crisp.
Also good at lunch was a chile relleno, a poblano chile stuffed with cheese and deep-fried. More ordinary was a platter of fajita fixings, though I noticed my colleague sent not a scrap back to the kitchen. Another good way to begin at meal at Mexico City is with a bowl of their delicious, chunky guacamole dip scooped up on those crisp tortilla chips. Shrimp cocktail is given the Hispanic interpretation, which means it brings not a battery of shrimp hooked around the rim of a bowl of cocktail sauce but a large drinking glass filled with a sort of gazpacho that includes shrimp. You can eat it with a spoon, helped along with soda crackers or chips.