It’s always busy during lunch at Taqueria Mi Pueblo. Almost every day, all three of its dining areas are full of Detroiters of all types: businesspeople holding power lunches, construction workers on breaks, and young Chicano families with toddlers in tow. It is located at 7278 Dix St, Detroit, Michigan.
Some come to share a plate of arguably the best chicharrónes and salsa Roja in town. Others swear by Mi Pueblo’s gigantic tortas made with fresh bolillo rolls from a local panaderia. Still, others are drawn to the shareable botana, an appetizer similar to nachos loaded with a uniquely Detroit combination of condiments. In addition to the standard chorizo, Mi Pueblo’s botana can be topped with substitutes like carnitas, al pastor, lengua (beef tongue), or even cabeza (cow’s head). On weekends, Mi Pueblo specializes in an array of Mexico’s famously soothing soups, like comfortingly fatty, tripe-rich menudo, pozole abundant in nutty hominy, or fiery red birria — the goat or beef stew made famous in Jalisco, the Mexican state where a large share of Detroit Mexicano’s hail from. Now, they have over four thousand reviews on google giving them four-point-five star reviews.
Grills outside of the beautifully traditional Mexican restaurant in Southwest Detroit roast full chickens coated in a secret mix of reddish adobo spices concocted by General Manager Chico Fuentes, who took over the restaurant with his family about five years ago. It is located at 4730 Vernor Hwy, Detroit, Michigan.
At $11 for a whole chicken, including sides, it takes some willpower to order anything aside from el Rey’s whole or half chickens But the Taqueria El Rey delivers a terrific taco, too. Traditional Mexican offerings like carne asada, carnitas, and al pastor get a boost from a range of house salsas resembling BBQ sauces. A yellow salsa, thinned with vinegar, was great on the al pastor, while a red, chipotle vinegar salsa and a straight-up BBQ salsa added zest to the carnitas and the Asada.
Fuentes said he learned the mouth-watering chicken’s 10-spice recipe from family and then tweaked it to create what’s become the restaurant’s signature offering. They have over one thousand reviews on google giving them four-point-six star reviews.
If you’re a frequenter of Southwest side Mexican restaurants, El Barzón may give you a feeling of disconnect the first time you go. It’s so much “nicer” than its counterparts — white tablecloths, fresh flowers, wine, opera on the sound system, the dessert menu on iPads — and the prices so much higher than it’s almost jarring. If, on the other hand, you compare El Barzón to upscale Italian restaurants in the burbs, the prices are more than reasonable (and it’s the sombreros on the walls that are out of joint). It is located at 3710 Junction Ave, Detroit, Michigan.
As fans know, Garita is from Puebla, considered by natives to be a star region of Mexican cuisine. And he worked for eight years, before opening El Barzón in 2006, at tony Il Posto in Southfield, where he mastered the Italian regime.
The evening begins Mexican, with chips and the traditional red and green salsas. The sauces are Picante-hot, yes, but so much more — complex and robust, the red in particular. Fish ravioli came beautifully plated with cherry tomatoes, shrimp, and scallops in a light cream sauce, just “fishy” enough. Saltimbocca, though a little tough for veal, came with plenty of sage and a perfect sweetish sauce (it’s braised in white wine), also sopping-worthy. They have over seven hundred reviews on google giving them four-point-five star reviews.
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