 Chef Silvana Salcido Esparza, who co-owns Barrio with her partner Wendy Gruber, proves that Mexican food is much, much more than tacos and burritos (though her tacos and burritos are dynamite). Her menu, filled with exotic specialties from all over Mexico, includes cheese fondue from Oaxaca, mole from Puebla and a cochinita pibil (dry-rubbed and slow-roasted pig) from the Yucatan. Chunky guacamole, mixed tableside, often includes something colorful and seasonal such as pomegranate seed or pineapple, and is not to be missed. Meanwhile, desserts --- particularly cinnamon and sugar-dusted churros rellenos, filled with dulce de leche --- are worth every extra calorie. The dining room, decorated with edgy art, black and white photos of Latin Americans and kitschy Mexican votive candles, has turned into an inner-city sanctum that is cool and quirky, but make no mistake: the kitchen is rooted in traditional Mexican cuisine.
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RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
