Cilantro

Cilantro Review

The flavors of Old Mexico are given new life here, where no fewer than nine chilies are used to create the salsas. The owner, a former high-end food and beverage pro, spent three years visiting authentic eateries in 40 Mexican cities before opening this place. The restaurant is tucked into an older mall, which is not fancy and requires you to order at the counter and fill your own disposable beverage cup at the soda fountain. But as soon as you bite into a chipotle-citrus rotisserie chicken plate or, really, anything on the menu, you'll forget all about the plastic cutlery—and the fact that the only view is of a parking lot. The brilliantly colored, clever decor—a collection of worn-from-duty tortilla presses, now hand-painted—coupled with consistently excellent food makes up for the lack of view.