Comments (0) Best Crepes - 2010
Chili Verde
When Chili Verde opened last summer with a skeleton staff, sporadic hours and no liquor license, owners and brothers Eder and Hanzel Yañez-Mota seduced the city with their crazy-good Pueblan food, a showcase of complexly spiced moles, remarkably good ceviche and pudgy rellenos uniquely packaged with peaches, plantains and nuts. And then they pulled out all the stops with a delicious plate of delicate crepes, rolled with shredded chicken and draped with a faintly spicy cream sauce sweetened with corn and laced with ropes of onions and charred poblanos scented with smoke.
