We got your text.
The one that said you were looking for a charming, diminutive, dark-featured Mexican to spend dinner with next weekend, ideally in the South End.
Well, ask and ye shall receive...
Feast your peepers on El Centro, 10 cozy tables of homemade churros, chimichangas and Mexican wonderment for your next Día de los Muertos–style blowout, opening a week from today on Shawmut Avenue.
So imagine it: it’s next Friday. You’ve spent a week ruling your office with an iron fist, and now you’ve got a pressing need to take down some authentic Mexican over a few ice-cold cervezas. Preferably in surroundings befitting El Guapo himself.
You’ll start the night on one of the plush leather sofas, downing a hangover-reducing michelada (that’s tomato juice, salt, lime and beer). Then, you and a few amigos will grab a charcoal-burned table, crack open the handmade copper menus and order up some shredded chicken tostadas and Camarones Papantla à la Boston (cheese-stuffed, bacon-wrapped shrimp).
Next: maybe you’ll do some spicy sangria, maybe you won’t. But you’ll definitely want to close out the night with their special churros, made out back using a secret family recipe and churro-forming machinery imported from Mexico, and filled with your choice of chocolate or cajeta (thick, sweet caramelized milk).
Good luck with that churro coma.
The one that said you were looking for a charming, diminutive, dark-featured Mexican to spend dinner with next weekend, ideally in the South End.
Well, ask and ye shall receive...
Feast your peepers on El Centro, 10 cozy tables of homemade churros, chimichangas and Mexican wonderment for your next Día de los Muertos–style blowout, opening a week from today on Shawmut Avenue.
So imagine it: it’s next Friday. You’ve spent a week ruling your office with an iron fist, and now you’ve got a pressing need to take down some authentic Mexican over a few ice-cold cervezas. Preferably in surroundings befitting El Guapo himself.
You’ll start the night on one of the plush leather sofas, downing a hangover-reducing michelada (that’s tomato juice, salt, lime and beer). Then, you and a few amigos will grab a charcoal-burned table, crack open the handmade copper menus and order up some shredded chicken tostadas and Camarones Papantla à la Boston (cheese-stuffed, bacon-wrapped shrimp).
Next: maybe you’ll do some spicy sangria, maybe you won’t. But you’ll definitely want to close out the night with their special churros, made out back using a secret family recipe and churro-forming machinery imported from Mexico, and filled with your choice of chocolate or cajeta (thick, sweet caramelized milk).
Good luck with that churro coma.
