I consider chili verde to be the test of a Mexican restaurant. It's easy to make tacos, enchiladas, etc. But chili verde requires care and an understanding of spices.
I stopped in early for dinner, probably around 4:30, and ordered the chili verde dinner and Dos Equis draft. Fast service. Warm chips and just-a-bit-too-mild salsa arrived promptly. The meat was a lot pulled pork, very well prepared, and not a bunch of gristly, cheap chunks from somewhere unmentionable on the pig. (Not that I dislike that cut...it's typically what chili verde is all about, but it's just that this was better, classier.) The verde sauce was piquant, with that slightly sour flavor that perks up a well-made tomatillo. It could have been hotter, spicier, however, but that's my taste. This place is in SC, and I'm guessing the gringos here like it that way.
I'd definitely come back.
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