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#10: Enchiladas Michoacanas at Taqueria el Jalapeño
Taqueria el Jalapeño owner Juan Villa samples one of his restaurant's many dishes.
"These are corn tortillas sprinkled with chopped onions and a tangy, crumbled cheese. The tortillas are folded into wedges and fried on a flattop; the wedges are topped with a fiery sauce of red chiles and then smothered with more of the same cheese, along with sour cream, lettuce and chopped carrots, potatoes and jalapeño. The potato and carrot provide ballast for the one-two punch of the sauce and the jalapeños, the lettuce and sour cream a cooling antidote. Remarkably, for all these toppings, you can still taste the tortillas' light masa flavor -- they even retain a little of their fried-crisp texture."
From humble taqueria to the latest effort from the area's most celebrated young chef, each restaurant is unwilling to give St. Louis diners the same old same old. -Ian Froeb. Read full reviews of each of these restaurants.