Want a burrito? At Antonio's you'll find it on the menu between the chicken sandwich and the burger and fries. Antonio's has tacos and enchiladas, but the menu focuses on Monterrey and Mexico City. The menu cycles through Mexico City specialties, such as Tamales de Frijoles and Ropa Vieja (beef, peppers, raisins, tomatoes, and other spices) by the day of the week. I enjoyed their Chicken Papachango, chicken breast with a white wine & herb sauce, served with a banana, rice, and beans, off of their Monterrey menu. The dining room is a series of comfortable booths in a warm, softly-lit atmosphere, attended by a friendly staff. My dining companion, whose tastes are tempered by his Mexican background, subjected his meal to much greater scrutiny than I did, but I simply appreciate a cuisine that's a little off the beaten path and enjoyably seasoned. According to the menu, Antonio's tries to stay true to Mexico's regionality, passed down from an earlier generation. I cite an observation of a Texan food writer on how one might try to describe "American food" (recalls an experience at a restaurant in Europe that presented "American cuisine"). Like American food, Mexican cuisine is also a varied array of regional and local tastes and practices that isn't well-represented when "pigeon-holed". Antonio's presents their version of Mexican culture.
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