Welcome to TaQueria La Mexicana
The restaurant's a little dark, and the burritos (called burros here) don't come with tin foil, but let the food speak for itself.
The menu was just a little too big for my scanner, so you'll have to read the full menu on their official website. Check out the variety of plates and combinations. It’ll let you try a lot of items at a single meal.TaQueria La Mexicana.
Tuesday, April 26, 2005 by Jonah.
Oh man, TaQueria La Mexicana *owns*! it's actually right in my 'hood so i walk over for some good eating as often as possible. it totally reminds me of all the great (real, ie- non-east coast) mexican food i've had in mexico and through the south west.
Posted by: dk at April 27, 2005 03:25 PM
I highly recommend their chiles rellenos.
Posted by: Mike at April 27, 2005 04:34 PM
In my opinion, Taqueria La Mexicana is the best Mexican restaurant in the Boston area. There are others that are almost as good, such as El Sarape in Braintree, Taqueria Mexico in Waltham, and Casa Romero in Boston, but Taqueria La Mexicana is truly outstanding.
Posted by: Boston's Hidden Restaurants at May 17, 2005 02:58 PM
On your post "low viscosity refired beans", of course I have not tasted the beans of said restaurant, but, since I am Mexicans and can cook, I'll tell you something about refried beans:
1.- there are two kinds of beans, those in a can, and those that are seeds.
2.- The ones in the can you just heat them in a pan and that cook them. If you want a more "home" taste, you may add onion, garlic, or some other spice or vegetable.
3.- Those that are seeds you first have to cook in water so that the seed gets soft, and the water gets "beaned". You may cook with spices or vegetables (Monterrey style "Charro Beans" come with beer, 4 kinds of meat: pork, beef, sausage, and chicken, onion, green pepper, jalapeños, and many other unclassifiable things that make the beans delicious). These beans in water are "regular beans".
4.- Refried beans are those leftover regular beans which are fried with oil and smahed into the fry pan. If the viscosity is low, then the beans are probably not very well smashed.
You probably already knew all this, since you love Mexican food, but I found it curious that you only have two hypothesis, one of which is evidently not plausible. Refired beans are supposed to have high viscosity, and them having "low viscosity" means that either they well over cooked, have too much water (or oil, or lard), or where not properly smashed into the fry pan... Many forms of canned beans have low viscosity too (which, of course, means that you are not getting the best beans in the world)...
Posted by: Hari Seldon at August 14, 2006 06:26 PM
TaQueria is one of my favorite Mexican spots in Boston (I am also a fan of El Pelon.) Have you ever been to Casa Romera? It's no hole in the wall but I was very impressed by the food...
Posted by: Carolyn at July 6, 2007 02:07 PM