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Cinco de Mayo's chicken mole poblano stars tender, (Credit: Randee Daddona)

Cinco de Mayo's chicken mole poblano stars tender, boneless breasts in a velvety sauce that subtly hints at chili peppers and unsweetened chocolate.

Cinco de Mayo

You know a Mexican restaurant is serious when the menu includes pig's ear, tripe and tongue tacos, along with the more gringo-friendly chicken and shrimp. Upping the authenticity quotient at Cinco de Mayo in Calverton: Chef Refugio Iglesias makes his own soft corn tortillas.

Cinco de Mayo features authentic home-cooked food in
(Credit: Randee Daddona)

Cinco de Mayo features authentic home-cooked food in a spacious setting. (Feb. 10, 2013)

Cinco de Mayo's bar. (Feb. 10, 2013)
(Credit: Randee Daddona)

Cinco de Mayo's bar. (Feb. 10, 2013)

Cinco de Mayo's dining room, bright with the
(Credit: Randee Daddona)

Cinco de Mayo's dining room, bright with the colors of the Mexican flag. (Feb. 10, 2013)

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Sous chef Gabriela Martinez prepares a plate of
(Credit: Randee Daddona)

Sous chef Gabriela Martinez prepares a plate of tacos at Cinco de Mayo. (Feb. 10, 2013)

Cinco de Mayo's chicken mole poblano stars tender,
(Credit: Randee Daddona)

Cinco de Mayo's chicken mole poblano stars tender, boneless breasts in a velvety sauce that subtly hints at chili peppers and unsweetened chocolate.

A Cinco de Mayo salad special features light
(Credit: Randee Daddona)

A Cinco de Mayo salad special features light fried ringlets of calamari over frisee in a spicy mango dressing. (Feb. 10, 2013)

The foundation of Cinco de Mayo's tacos: house-made
(Credit: Randee Daddona)

The foundation of Cinco de Mayo's tacos: house-made corn tortillas. (Feb. 10, 2013)

Sous chef Gabriela Martinez holds Cinco de Mayo's
(Credit: Randee Daddona)

Sous chef Gabriela Martinez holds Cinco de Mayo's enchiladas verdes. (Feb. 10, 2013)

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Cinco de Mayo's enchiladas verdes . (Feb. 10,
(Credit: Randee Daddona)

Cinco de Mayo's enchiladas verdes . (Feb. 10, 2013)

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