Leo Madrigal packs more than 30 years of kitchen experience into his enchiladas. For his green chile enchiladas, the Mexico City-born chef gives pork the slow-and-low barbacoa treatment. The pork is soft, yielding, and smothered in green chile with the same feel-good molten qualities of the pork itself. Sauce blankets the modest-size corn tortillas neatly, spilling a little onto the beans on one flank, the pico-topped rice on the other. A dramatic tight zigzag of crema crowns the top, adding yet another dimension of pure softness on top of the melted cheese.
- Price: $$
- Hours: Sunday-Thursday 11 a.m.-9 p.m.; Friday & Saturday 11 a.m.-10 p.m.
- Outdoor seating: Open-air patio
- Alcohol: Full bar
- Parking: Lot available