Chili Verde Redux

This is not Benny's. THIS IS A GOOD THING.

Had a wonderful night at Chili Verde last night. Took a first date there, which I thought was a bit of a risk, but it turned out to be a great decision.

I arrived a little bit early so I sat at the bar and chatted up Eder, his wife, and his dad, who are all some of the most warm and kind people I have met. Order a Dos XX lager for which they gave me a glass. Andres, the patriarch, did the gentlemanly thing of pouring my beer. I was quickly brought a basket of light and crispy chips with their signature chili sauce, salsa, and pinto beans. (A NOTE: for those of you whining about the amount of beans and salsa that you get, ORDER MORE, they will bring it to you). Eder made me a glass of pulque for me to try: a traditional mexican drink made with fermented mango juice mixed with tequila. It was delicious.

When my date arrived our waitress kindly brought my untouched chips to our table (I didn't want my first impression to be a massacred bowl of beans with two chips left in the basket. I'm a lady, people). Once we sat down I order a small bowl of the refried black beans to have with my chips. The brothers tell me that black beans are more traditional than pinto, and they are unbelievably delicious.

For our appetizer we decided to try the mixed ceviche (shrimp and fish). Previously I have only had fish, and he had only tried shrimp, so it was a good compromise. As I remembered the ceviche was refreshing and full of creamy avocado. A perfect start.

I wish I could say I went out on a limb and tried something new, but I love their Mole too much. Mole again, delicious again. I'm also totally fine with the smaller portions, they are the perfect amount to not feel completely like a stuffed pig afterwards, and they are appropriate for the price. It's about quality, not quantity.

My date ordered the fish tacos, and kindly let me Great-White style have a bite (I'm pretty sure that my eyes do roll back in my head). In the tacos a smokey and creamy chipotle sauce complements the light and flaky fish, and there is the added surprise of melted cheese. All in all, a fabulous combination.

For dessert I insisted upon the Obelix Crepe served with dulce de leche made with goat's milk. The goat's milk lends a slightly tart flavor to the sweet dessert that couples nicely with fresh banana and strawberry.

I will happily continue to patronize Chili Verde. The family is friendly, the food is authentic (all family recipes from Puebla), and the interior inviting. It is clear that they have hired extra staff in an effort to improve their service. Every bit of our service last night was exceptional.