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At this spacious Mexican restaurant, menu selections abound for palates both timid and bold. A Mi Pueblo meal starts with a dish of pickled carrots and jalapeûo peppers and a cup of hearty chicken soup, as well as the expected chips and salsa. The twist here is that you get both red and green salsas, obviously homemade (you'll find the flavor and the heat level - though not the quality - varies from visit to visit). Among the usual Mexican favorites - tacos, very large burritos, flautas, tostadas and enchiladas - you'll also find Mi Pueblo's house specialties, including carne adobado, a beef steak marinated in adobo sauce, grilled and served with guacamole, grilled onions, salad, Spanish rice and refried beans. The lunchtime crowd at Mi Pueblo is a mix of students, hospital workers, businesspeople and museum-hoppers. Dinner is more of the same, with the addition of the restaurant's flavorful margaritas (and a roving trio of musicians on Friday nights).
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