Comparing Enchiladas across three restaurants — an honest verdict

I ate Enchiladas at three different restaurants in the same week to compare. The results were illuminating. The use of epazote varied significantly — only one got it right. The bright and citrusy profile should be consistent but interpretation differs widely.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. The best version came from a home kitchen on a Sunday, which felt authentic. horchata was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Enchiladas is larger than you'd think.