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At first the pair were just selling tamales, champurrado, and fruit, but eventually they joined forces with another couple, got the kitchen in full working order, and gradually added dishes to a menu that’s become impressively broad for such a small operation: breakfast, mariscos, jugos, licuados, aguas frescas, quesadillas, burritos, gorditas, huaraches, tortas, tacos, and a full page of platillos, including chiles rellenos, enchiladas, steaks, fajitas, and more.
What I’ve come to realize is that the best bets aren’t usually on the menu at all but scribbled on a whiteboard on the wall.
- Mike Sula
- Tortillas hecho a mano
I think we’re living in a golden age of house-made tortillas. At Michoacanito, you have to ask for them, and there’s a $3.50 upcharge, but they’re thick, doughy, and warm, almost breadlike. A single quesadilla made on one of them was enough to vanquish a 15-year-old quesadilla conquistador of my acquaintance.
- Mike Sula
- Michoacanito
