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Mole Poblano and Tacos de Lengua

Adam Chandler

Mole Poblano and Tacos de Lengua

Real Mexican cuisine is hard to come by in the Lowcountry, but the food that Raul Sanchez and his mother Magdalena are cooking up is as authentic as it gets. There's no ground chuck here. Burritos, enchiladas, and tacos are filled with juicy options like barbacoa (marinated beef), pastor (marinated pork), pescado (fish), or lengua (tongue). The guacamole is tangy and fresh, margaritas are made with hand-squeezed limes, and the mole will knock your socks off. But the Carne en su Jugo, which translates to "beef in its own juices," is an incredibly fresh, flavorful bowl of marinated beef, cilantro, onions, beans, avocado, radishes, and bacon that will keep you coming back for more. They've recently added a brunch menu — think huevos rancheros chorizo and stacks of rosemary pancakes with Raul's special sauce. A must try. —Eric Doksa, Dish (Summer 2012)

Restaurant Details

Authentic tacos (from fish to beef tongue), tortas, burritos, and the house specialty: carne en su jugo, a stew with beef, bacon, cilantro, onions, radishes, and avocado.

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Hours: Lunch and Dinner (Tues.-Sun.), Weekend brunch
Price: $$

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