Tacos? Check. Burrito? Check. Oaxaca cheese enchiladas? Miss.
I’m working my way through the classics at what has become my go-to lunchtime Mexican restaurant, Las Poblanitas.
Today I ordered off the regular menu — (as opposed to the ridiculously-cheap lunch menu advertised only by signage on the southeast corner of Eighth Avenue and W. 38th Street). I suppose the $3 more I paid for my enchiladas made with Oaxaca cheese was for the side of rice and beans that comes with the “entree” version, but overall the enchiladas were, well, not enchiladas. They were slices of cheese rolled into (good) corn tortillas and smothered in a verde sauce.
Real enchiladas, at least in my mind, emerge bubbling hot, swimming in sauce, the cheese inside and on top stringy and melty, on the verge of oozing. I’ve made enchiladas before at home (note to self, where is that tofu and black bean enchilada recipe…?) and the whole principle of the dish is that it’s a baked dish. Parts get softer, parts get crispier, all of the flavors come together as it bakes away.
I knew that as soon as my enchiladas emerged faster than whatever the guy in front of me ordered, I knew that was a bad sign. It’s not that they were bad, they just weren’t enchiladas. Let’s call them Oaxaca cheese roll-ups and move along.
PREP TIME: Too short to be true.