I've got a thing for tacos and tequila especially at loverly LES hotspot Barrio Chino. I fell head over heels for this place when I went with a food editor friend on her recommendation five years ago (no, that's not her to the left, but my good pal JA). She'd spent many years in Mexico City, part of it running a cooking school, and gave Barrio Chino a big affirmative for authenticity. I love the food for its incredible balance of flavor and spice.The love affair continues ...
The sweet-and-savory succulence of the chile en nogada—a smoky poblano chile stuffed with spicy ground pork and pineapples drizzled with a creamy walnut sauce—has me under its spell.
The chicken mole is also wicked good. So are the chile rellenos and of course the tacos. I've tried a bunch of stuff on Barrio's menu, and frankly it's all damn good.
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