Skip to main contentFrom the outside, decorated with Dia de los Muertos-themed murals, La Calaca Comelona looks more like some sort of Mexican cultural center than a restaurant. And, in a way, its mission is much the same. Owner and head chef Patricia Cabrera wants to expand her patrons' culinary literacy when it comes to Mexico, beyond the typical food-cart fare. Although she does serve the usual tacos and quesadillas—all made fresh, with house salsas and imported ingredients—the highlights are the dinner specials, which branch out to include such things as conchinita pibil ($20), a pork dish from the Yucatan cooked in banana leaves and garnished with orange slices. While it's pricey, you get what you pay for (the $18 enchiladas morelianas is piled so high with cheese, onions, pickled jalapeños and other toppings you have to dig just to get to the actual enchiladas). The more cheaply priced tortas, tostadas and salads ($7-$8) are equally delicious and filling.
WWeek 2015