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 a spacious setting. (Feb. 10, 2013)
Cinco de Mayo's bar. (Feb. 10, 2013)
Cinco de Mayo's dining room, bright with the colors of the Mexican flag. (Feb. 10, 2013)
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, boneless breasts in a velvety sauce that subtly hints at chili peppers and unsweetened chocolate.
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 corn tortillas. (Feb. 10, 2013)
Sous chef Gabriela Martinez holds Cinco de Mayo's enchiladas verdes. (Feb. 10, 2013)
Cinco de Mayo's enchiladas verdes . (Feb. 10, 2013)