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Brett Anderson On 9 New Mexican Restaurants Changing Nola's Dining Scene Right Now

The critic examines nine new Mexican restaurants this week, all part of the great caliente explosion of late.

Del Fuego Taqueria
Del Fuego Taqueria
Brasted

If you haven't noticed, restaurants featuring Mexican cuisine (most of which take a few liberties) have been opening all over New Orleans in the past year, a phenomenon that seems to also be happening regionally in the South. This week Brett Anderson offers a "guide to the new Mexican restaurants that are changing the face of the local dining scene." Read on to learn more about Anderson's notable nine, all of which are making New Orleans more enjoyable for mezcal and tequila lovers despite some hang-ups. If you're hungover do not try to process this sentence: "The unifying characteristic of the various routes these New Orleans operators took to opening is circuitousness."  Can somebody translate that into Beshspánol?

Araña: Tacos are some of "are some of city's best" at this Yucatan-inspired restaurant, but the chicken mole Anderson recently ordered was "inexcusably (and inedibly) overcooked."

Casa Borrega: Mole and posole are best bets at this Central City restaurant with a design inspiration that dabbles in "enlightened hoarding."

Del Fuego: 100+ tequilas and "fanastic" fried fish at this Uptown favorite. "The setting is as casual as an east Texas honky tonk, which belies the studied sophistication of much of the cooking."

Felipe's: "Included here because it continues to expand, opening most recently in Slidell."

Johnny Sánchez: "Everything from the pork belly tacos to the arroz con pollo clearly comes from the hands of a chef trained in high-end restaurant kitchens."

La Casita: "The look and feel of a casually sophisticated cocktail bar" with "creative and classic-style tacos" and Mexican-themed drinks in the Warehouse District.

Mizado Cocina: This restaurnat from the Zea/Semolina team features a menu inspired by "sundry Spanish-speaking countries, none more liberally than Mexico."

Tacos & Beer: "Ask for molcajete mixto, a relatively rare dish that arrays grilled meats around a hot stone bowl (it's called a molcajete) of molten cheese and salsa verde."

Tacos & Tequila: "The format is casual reminiscent of both Felipe's and Chipotle," but the booze selection is notable.

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