Cuisine:

• Mexican
• Regional

El Mirasol Regional Cuisines Description:
When El Mirasol opened in the mid-1980s, it was a tiny hole-in-the-wall where chef Felipe Castaneda quickly won a local following. Because of its popularity, the restaurant expanded, doubling its size and party atmosphere. We like Castaneda's authentic versions of Mexican standards such as chile verde, shrimp pipian and polo en mole poblano, the restaurant's top seller. The very traditional chicharron, crispy pork rinds in a tomatillo sauce, can't be matched anywhere in the valley. He also offers plenty of heart-healthy dishes, including some vegan options like the tasty spinach enchiladas. Ask about specials that aren't on the regular menu at this after-hours favorite for local chefs. In particular, don't miss the crab enchiladas if they're on offer; they are subject to seasonal availability.


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