Entrees are between $8 and $15, and if you're going towards the weekend,
be prepared to wait a while for a table, because the word-of-mouth
has been
tremendous, as you can see from the following selected raves:
Cutting through the chase, let me just say the place totally kicked
(kissed?) my ass. I mean, the food was FANTASTIC. I am the kind
of fool
who likes to try authentic dishes but is usually too chicken so
I opt for
the Enchillada plate. Well, they have the authentic stuff in spades,
with
plantains and lots of other unique touches. Of course, I usually
let my
worldly wife try the authentic stuff while I go the gringo route,
when at
a new place. So, of course, I had the enchillada plate. Easily the
best
enchillada and enchillada sauce I have ever had. I am sorta an expert
in
that area. But, I am sure others will soon agree. Chicken enchillada
plate!
served with *black* beans (yea!) and cilantro rice.
nice bonus about the menu: the bottom line of the descriptions
of each
dish tells where the dish was 'taken from'. my waiter told
me that the
stuff of Besa Mi Burro travels to mexico 3 or 4 times a year, travels
around and eats a lot. what they enjoy most, they bring back
to the
states and serve in their restaurant.
very yummy.
i second charlie's opinion (how rare!) :)
[I think Eric's referring to the *Chipotle* salsa, here]
I was talking to the owner and he mentioned that in Chapel Hill they
felt they could go more authentic than in the Raleigh/Cary locations
(Dos Taquitos, El Rancho Pamela) and that people would be more
receptive. All three feature similar menus and decor, and
El Rancho in
Cary has a weekday lunch buffet. Always decent service and
terrific
eats.
Despite having done the inevitable free-chips-and-salsa binge (why
do restaurants even *do* that? I know the people claim to love it,
but
as a chef I'd hate to have my glorious entrees upstaged because
the
customers have been stuffed, foie-gras-style, on cheap corn chips),
I
devoured every bite and would have eaten more had I been able to
move.
This is the Real Deal, folks, and I have this weird desire to return
every day until I've eaten my way through all the states of Mexico,
inasmuch as they're conveniently labeled beneath the
at-times-incomprehensibly poetic descriptions of the various dishes.