Lourdes Pena was a famed food vendor at one of the Red Hook baseball (not soccer) fields, and now she and her husband have opened their own upscale Mexican restaurant. The menu is long, and combines Mexican classics with more American dishes, like grilled rack of lamb with potatoes and vegetables. We tend to like the Latin dishes better, including a piquant Mexican-style shrimp cocktail, and mole poblano enchiladas. Delicate types might also want to try the uncommonly mild and refined birria.
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