Best of Boston

Walking into this colorful Inman Square eatery is like entering the dining room of a spirited Oaxacan family. A five-piece mariachi band plays by the bar, and casually dressed waiters chime in with howls. As for the food, executive chef Erqin Ramos turns out the sweetest tomatillo-spiked salsa verde thsi side of the border, plus other lesser-known delicacies like chayote succotash, a traditional side dish made with an indigenous Mexican starchy vegetables that’s a cross between a squash and a pear.