stevez wrote:I had a delicious lunch toady at San Luis along with GWiv. He ordered the chiliquiles, which looked very good, although done in a somewhat "unique" style, topped off with an abundant blanket of melted cheese.
Steve,
Chilaquiles at San Luis were very good, surprisingly good as cheese coated is not my preferred style of chilaquiles, my preference being the dry style served at Nuevo Leon. The difference at San Luis was the cheese was crisply melted under a broiler, with gave it a nice texture as opposed to simply being glooped on and coated in sour cream.
I was asked Red or Green, the tortillas in the mix itself were still mildly crisp, it was of the egg-in type, and the half skirt steak, rice/beans, were nice accompaniments. Mexican coke to wash it all down.
San Luis has a modest, though nicely appointed interior, clean as a whistle, while not effusively friendly, the waitress was pleasant and efficient and the chips, salsa, and chorizo taco I tried were all well above par.
Nice place, thanks Greasy Spoon.
Enjoy,
Gary