First Time at Felipe's Jr.

I'm just home from Boston, and hope to blog a little about it, but first want to recap the delightful end to the WWR dry spell with Felipe's Jr. at Maple & 119th last week.  

I was so hungry that this was all that was left of the jalapeno poppers by the time I remembered to take a picture:

They were worth every calorie.  Every gram of saturated fat.  YUM-MO.  The salsa was excelente tambien, and I like to think provided at least a few lycopenes to war with those naughty oxidants....all foods can fit, all foods can fit... 

Guacamole - delicioso; chips - perfectly thin and crispy; salsa - si!; margarita - the perfect strength and fruitiness; pork chop carnes a la mexicanas...a little less than tender...but the hot and mild salsas, the not-so-authentic-flour, but-oh-so-soft-and-warm-homemade tortillas...MOST marvillosa.

A shout-out before I continue for the great service also:  Up in the corner you can see the garnished sliced jalapenos our waiter graciously brought out when we didn't think to say we wanted pickled.  So we tried them both ways! I still liked pickled better, but the fresh add a nice crunch and are even mild without the seeds.  But now, the best for last:  Tapatios.  One with chorizo, one with chicken, and yes, my new favorite Mexican dish.  Five words:  creamy roasted poblano cilantro salsa.  If you're not a salt-lover, stick to the chicken filling, but you like me may just want to suck up the salsa with a straw anyway.  W-O-W.  (For the record, over half of this meal came home...you know, moderation & portion control...kind of...  And I immediately had to look up "Tapatio" - why did it sound so familiar? - and realized it was what the regional people called themselves in Guadalajuara, where we had visited our friend in July.  So it is not only a delicious dish I can't wait to revisit, but a delicious dish linked to many good memories.  Ole!