It’s easy to imagine why midtown’s long-standing restaurant fills up every Saturday: chef Jose Hadad serves his loyal fans some of the tastiest Mexican food in the city. A simple guacamole appetizer studded with diced peppers and red onion is garlicky and fresh. The kitchen falters on a shrimp-scallop-mussel ceviche—the marinade bursts with flavour, but the shellfish is bland. (The accompanying house-made potato chips are habit-forming, though.) Mole poblano brings an excellent rendition of the Oaxacan classic: three pieces of moist chicken with still-crackling skin blanketed by a rich, subtly spicy mole.
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