Tlaolli serves Mexican cuisine with a focus on using healthier preparation methods like tamales fried in olive oil instead of lard. First-time restauranteur Carlos Hutchinson's one-room restaurant feels like a friend's kitchen. There's a small counter where you can eat your meal standing up and chat with the owner, but it's best to get your meal to go. Both vegetarian (soy chorizo or cream of calabacita, made with Mexican grilled zucchini) and vegan (pinto bean tamales) options are available and meat-eaters will delight in the flavorful red mole chicken and the tender caramelized pork carnitas with fresh guacamole prepared in front of you. Tamales come in cheese/poblano, pork and chicken and the affordable meals are served with either red or green salsa and some come with flour or corn tortillas.

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