Amarillo

(From March 2011) There is so much to like here, from the handmade corn tortillas to the spicy pasilla chile relleno. Start with the chunky guacamole or a coctel de camarones, a delicious classic with loads of avocado and pico. And then—this is where it gets tough—try to decide what to order next. We’re always torn between the plato al pastor, delicately seasoned chopped beef with tomatillo salsa; the guisado de puerco, pork bathed in your choice of green or red sauce; or the complex-tasting yet simple caldo de res. There is hardly room for dessert, but the flan is creamy excellence.

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(From November 2011)

Good service and a pleasant fountain set the stage for specialties like the Sonora Plate, which features a chopped-spinach enchilada, an avocado enchilada, a chicken soft taco, and a cheese relleno (ask for the queso on the side to preserve the chile’s crisp crunch). Beef, chicken, and seafood abound, served in tacos, enchiladas, and burritos with authentic fresh sauces. Sopaipillas are hot, puffy, and just waiting for honey. Bar.

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(From February 2012)

Snowflakes are falling and it’s time to seek some heat. Since 1988, George and Misty Veloz have been dishing up Mexican flavors with true hospitality. At our table, after being greeted with chips and a trio of salsas, we ordered El Monterrey, a feast that starts with guacamole and tostadas with queso sauce, then moves on to a beef enchilada, a lightly fried beef taco with lettuce and cheese, a stuffed relleno, and a chalupa. If that doesn’t warm the cockles of your heart, you may need CPR. Bar

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