Please go! Let's keep this quality restaurant alive. Though the location is a bit off the beaten path, it's worth it to go.
For lunch, we ordered panuchos yucatecos for an appetizer--tostada w/black beans, pollo pibil, pickled cabbage & onion--2 per order. Quite tasty but I nibbled to save room & gave most to my husband, he loved it. (7.95)
I had the Babita green salad with tomato, cucumber, nopales cactus and guacamaya vinaigrette. The cactus has a nice, mild taste and the vinaigrette was unusual with the guacamaya which flavors the dish, and I enjoyed it very much. (4.50)
My husband tried the sope sammy: beans, shredded chicken, iceberg lettuce, salsamex, jack cheese & jus--all gone! (5.95)
For an entree I had enchiladas de pollo en mole with cilantro, onion, cheese & cremamex. It was delicious, but the food was quite filling so I saved some to take home. The dark mole was smoky and not too sweet which is how I like it. (13.95)
My husband had cochinita pibil: achiote pork baked in banana leaves & served w/pickled cabbage & onion; one of his favorite dishes and pronounced probably the best one he has tried. (11.95). He, too, had to take some home, and we ordered poc chuc to take out for our son (pan sauteed anato adobado pork with fried banana, pickled cabbage & onion, 12.50) and Babita caeser salad,classic style, (4.95). The food stood up to the trip home and our son enjoyed his meal.
The friendly and talented chef is Roberto Berrelleza, the service is professional, the small room is well maintained, and when I explained my picture taking saying that It was my husband's birthday, the chef brought out a delicious, delicate, & again, not too sweet flan as a gift.
This is a jewel. Alas, we missed the seasonal chile nogales, but it will be back in November when pomegranites return.