Autentica Editor’s Pick
The rustic wooden sign out front humbly proclaims the kitchen’s commitment to Mexican food as it was meant to be: “Autentica.” Trust it. Inside a small storefront, piped-in mariachi tunes and terra-cotta walls bathe the room in a warm glow. Order a bracing margarita, and contemplate your game plan. Go simple with some fine tacos al pastor (marinated pork), a classic ceviche (seafood cocktail) or, for the table, queso fundido—stretchy hot white cheese, mottled with oven-browned speckles and crumbles of fiery chorizo, all scooped up with fresh, fist-size corn tortillas. Or delve into chef-owner Oswaldo Bibiano’s Guerrero-style chicken mole, jumping with more than 30 ingredients. No burritos or greasy chips here; Autentica has put them on a permanent siesta.