¡Mi Pueblo está mucho bueno!
I read a few of the reviews for this place and I think "hole in the wall" is about as accurate a description as one could muster. In the back corner of a building off Main Street in Hyannis (drive down the pothole infested side street adjacent to Embargos)
I think, at best, there is seating foray e 20 people in this place. Who cares? Cheap formica tables and friendly, homey and yes, I will say it...nicely authentic Mexican food. ¡Comida que me gusta!
The menu is smallish, and it should be. My good friends and I had the Guacamole with Chips and it truly seemed made to order. I may have preferred a bit more zesty lime juice (next time I'll ask), but it was relatively perfect. I thought for the size and portion it may have been a little high ($7.99), but it's a small complaint. Why? Well, be forewarned that all the dishes come on styrofoam plates and containers or plastic little cups. My water came in styrofoam with a lid, my Horchata as well. Kinda like I was getting coffee at some decent bodega. Oh, small note here, the Horchata was delicious! I make the stuff at home and this was perfectly ricey, with just the right kick of cinnamon and sugar. My friend tried 2 flavors of the Jarritos (mandarina y limon). He was satisfied with the cane sugar flavored Mexican sodas. They're tasty! Let the kids try some. On that note, another blessing. No kids menu of lesser offerings - just straight up tasty and freshly prepared comidas for the family & friends. The prices are great, and you all should share - family style!
Update after reviewing menu...there is a kids menu of a burger, chicken fingers and a quesadilla. Sure, if you have to, but don't. The kids would be better fed on tamales, burritos and anything other comidas that the family could share.
But I digress, back to the guacamole. The chips were light, crisp and fresh. I am not sure if they make them, but they were perfect.
The tostadas on the other hand were the only disappointment of the night. It's supposed to be a shrimp and octopus ceviche with sweet tomato broth, diced onion, cilantro, Serrano, tomato and avocado; however, the octopus seemed nonexistent, it was a bit to sweet (needed more cilantro, Serrano and a dash of nice salt). Additionally, it was almost soupy and dressed all wet over a crisp little tostada. My thought is that the recipe
needs a little work and perhaps the tostada could be cupped a bit to hold it. You could sip it, spoon it and crunch it a lot better than the little unpleasant mess that it presented itself this evening. Be that as it may, it was nonetheless fairly fresh tasty although I think the shrimp may have been cooked prior to civiche-ing.
Amongst my fine company for the evening, we had among us three different dishes - and I did try them all. I had the Chicken Mole Enchiladas, there was also Mi Pueblo Plate and Pork Carnitas on the table. Each dish had ranchero beans and Mexican rice. I'll start with the beans, they were fantastic, cooked perfectly, redolent in flavor and finely textured in the bean and the sauce. The rice was good (typically a little overcooked), had carrots and green peas with a light tomato seasoned rice. I think the carrots were fresh not frozen (it was close), the peas were definitely frozen. No matter, it was very tasty.
Here I will note that the table could have had a nice simple and flavorful Mexican hot sauce. We had a small bottle of toxic green looking habanero sauce that wasn't all that spicy, and there was about 2 tablespoons left in the bottle. Think Cholula or Valentina and you will have me @ "Hola."
So, every dish had I think some cream fresca and queso fresco. The wetish Mexican sour cream ( could've been enhanced with a little lime juice and zest) and small crumbles of queso (more please) made every dish just move over the top a little more.
The Chicken Mole Enchiladas were delicious - the mole had just the right blend of cinnamon, dried Poblano peppers, walnuts, chocolate, seeds and a touch of anise I think. The Pork Carnitas were succulent and full of slow roasted and simply seasoned flavor. The Mi Pueblo plate of enchilada suize, pork tamale and Chile Rellano might be the best bet here. Each had its own dimension and depth of flavor. Damn, the tomatillo sauce was so fresh and perfect I could have licked it off the table - or off the styrofoam plates! The tamale may have been one of the best I have had in some time. I'm still trying to taste it!
On that note again, a little green approach would be great if they can find a reasonably priced substitute for their plating. Think paper that can stand the sauce!
The seasoning here is nearly dead on across the board. Quite a feat in any restaurant in my opinion. No salt or pepper is in any way necessary, but the better hot sauces are needed.
Don't be deterred by my 4 stars (I'm tough), but this place is one of the best in town. Get thee to Mi Pueblo!
You will not be disappointed. read more