The enchiladas michoacanas at this hole-in-the-wall taqueria aren't your run-of-the-mill enchiladas. Take corn tortillas, top with chopped onions and queso de Monterrey, fold into wedges and fry on a flattop to a light golden-brown crisp. Top the wedges with more cheese, lettuce, tomato, potato, carrot, jalapeño, sour cream and a fiery red-chile sauce. The combination of flavors is remarkable: spicy, sour, verdant, savory. These work together to create that rarest of things in our area's Mexican restaurants: Something completely unlike anything else.
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