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"Sunlight pours through the windows at 2011 Reed Street, and I can feel how tortillas and tradition are central to the place — Romero often says he watched his aunts and grandmother grinding corn. On Fridays they serve chile rellenos: a lightly battered poblano fried until tender, stuffed with stretchy Oaxaca cheese and salty queso fresco, doused in tomato sauce and topped with melted Chihuahua cheese; it’s served mild but a red salsa with a serious kick is available for anyone who wants more heat." - Angela Gervasi