Cuisine:

• Mexican

Enrique's Mexican Restaurant Description:
With high-back green booths, tables sporting vibrant hand-painted wood cuts, and walls holding paintings of Mexican beaches and missions, Enrique's isn't the typical strip-mall Mexican restaurant. Sure, chef-owner Enrique Perez offers standard fare like burritos, enchiladas and tacos, but he also features more ambitious (and more rewarding) dishes. Whatever the dish, expect leftovers---portions are huge. Start with smoky, blistered pasilla peppers filled with oozing potato, and blue and Jack cheeses. For a main dish, twin double-cut pork chops are slathered with tomatillo sauce and served over a luscious cheese tamale. The top combination plate is the Trio Campestre, pairing a grilled boneless quail with a fat link of chorizo and juicy carne asada. Almost every dish comes with moist rice and cheesy mashed pintos. To drink, there are cold bottles of beer, old-school Shirley Temples, and aguas frescas like the cinnamon-tinged rice milk drink horchata or the tamarind drink called jamaica. Desserts include a reliable flan, or better yet, a warm dome of chocolate banana bread pudding with custard, caramel sauce and vanilla ice cream.


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