Belmont may more often be linked to Italian-American cooking, but that doesn't mean this Mexican spot is out of place. In fact, this fun and traditional restaurant—the second iteration; the original opened in Castle Hill in 1999— shines bright. Exposed brick, a ceiling capped with three stars, and a semi-open kitchen complete the comfortable scene. Conversation is common between the pleasant servers and diners, including many Fordham University students. Pancita, a spicy tripe stew, is a real eye-opener with its abundance of toasted chilies. The bistec Estrellita is served with a fiery habanero sauce, topped with pico de gallo, and flanked by rice and beans. Flan is a lovely finish—though that generous steak may fulfill even the heartiest appetite.
- MICHELIN guide inspectors
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