THIS RESTAURANT HAS CHANGED NAMES Tepatulco Restaurant Review: This vibrant regional Mexican joint has yellow and blue walls decked with wacky folk art, creating a playful backdrop for molcajete surtido, a stone mortar filled with grilled sirloin, cactus, chicken and chorizo topped with savory sauce. Of course, moles---the specialty---make an appearance on the menu as well, notably atop a charcoal-grilled Amish chicken breast. Other highlights include a parchment pack of leg of lamb stew laced with avocado leaves; carne asada constructed from natural rib-eye; and wood-grilled Alaskan sockeye salmon with a poblano, almond, peanut, sesame seed and plantain mole. Check out the back garden in summer; it’s a good place to sip your way through the high-end tequilas.
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