Exiled in Pittsburgh
- Mar 23, 2012
I think that depends on what one's idea of "Mexican food" is. If it's the standard combo plate thing served pretty much everywhere, then you're really talking about dishes "inspired" by some (usually northern) region of Mexico where beef and beans are staples (and more accurately the areas adjacent to both sides of the border).Cool story, I know Mexican people to. I've never had good Mexican in CT. or really anywhere on the east coast. Are there probably some little hole in the walls that are decent to good, sure but most small cities and towns don't have truly good Mexican food. I've had stuff recommended to me back east and it isn't even real Mexican food.
I have had excellent meals at Mexican restaurants in NYC and Boston. But not at those kinds of places. One was the old Forest Cafe in Cambridge (closed more than 15 years ago), and probably the best thing I had there was a swordfish with a cilantro cream sauce, something you're not finding at Jose & Tony's or El Muchacho or whatever refried bean and taco place you're going to. The other was Maya on 1st Ave in Manhattan. A Richard Sandoval place, upscale and, at the time, similar to upscale restaurants one might find in the Polanco or Condesa neighborhoods in Mexico City. Urbane, imaginative, distinctly Mexican in flavor, but again, not stuff you'd see at mom & pops or chains. Still very, very good, and something I could imagine finding and enjoying in Mexico. Maya has since dumbed down their menu, but I'd still trust a Sandoval restaurant to give you good meal. You've got Bayless in your town, Sandoval is kind of the NYC version and Maya used to be the NY Topolobampo.