Dining Guide

Benito’s

Time and again, we find immense comfort at this mainstay in the Near Southside’s Fairmount district. Fresh simplicity emanates from the made-to-order, chunky guacamole, served in a small molcajete, from which we spoon portions into warm, supple corn tortillas, along with fiery pico de gallo. A deep bowl of rust-hued pozole, riddled with pieces of roasted pork and white hominy, takes on extra texture with shredded lettuce and chopped onion and balances richness with the tart burst from a squeeze of lime. Our favorite enchilada is the one filled with shredded chicken and spinach, blanketed in green mole. A bonus entry is the breakfast plate of shredded beef mixed with scrambled eggs, served with refried beans and rice; desayunos available at any hour, and that means late-night on weekends too.