For two decades, New Yorkers have been digging the regional cooking of Puebla and Guerrero. Sadly, we're missing the food of nearly every other southern Mexican state, with the exception of a stray dish or two at upscale places like Rosa Mexicano. We've never had a real Oaxacan restaurant—slinging seven legendary moles—or one devoted to Yucatán, a cuisine famous for its sour-orange pork smoked in a pit.
Which is why I was delighted to hear about Casa Enrique ("Henry's House"), an offshoot of the Village's now-defunct Bar Henry that handily extends the city's southern Mexican menu. The restaurant is located just off Vernon Boulevard in Long Island City, and the chef is Cosme Aguilar. Lucky for us, he was raised in Mexico's southernmost state of Chiapas, sandwiched between Oaxaca and Guatemala.
Read more at http://www.villagevoice.com/
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