No piped-in mariachi. No kitschy sombreros or pastel piñatas. And certainly no overstuffed burritos sheathed in aluminum foil. A new class of Boston chefs is embracing the symphony of textures, spices, and soul in indigenous Mexican food like never before.
With the rise of inventive cafés and surprisingly chic health-centric storefronts, Boston—let’s face it, long a salad desert—finally has some deeply satisfying grown-from-seed entrée alternatives. Here are four crisp, verdant exemplars of the form, jam-packed with produce and tossed with flavorful, creamy-crunchy accessories.