When reservations are a must, you know the special is killer. And downtown restaurant Alamexo Mexican Kitchen—as well as the new Alamexo Cantina—are serving up deathly delicious festive specials this Cinco de Mayo.
In addition to the nightly menu, chef/owner Matthew Lake and his culinary team will be serving Tacos Carnitas: pork carnitas with salsa verde cruda, avocado, queso fresco and jalapeño escabeche ($17.95) and Enchiladas Enfrijolata: two soft corn tacos filled with achiote chicken and asparagus, baked in a black bean-roasted green chile salsa, topped with shaved lettuce and cabbage, pickled red onion and queso fresco ($18.95).
It’s not Cinco de Mayo without a little cerveza, but some nights call for more. Luckily, Alamexo Mexican Kitchen and Alamexo Cantina will offer a new cocktail to complement the typical house margarita offerings. Be sure to grab a margarita or two, but don’t skip out on the Medicina Botánica, with Espolón reposado, ginger agave, lemon and a Wahaka Mezcal float. ($13).
Chef Matthew Lake was presented Food & Wine magazine’s Best New Chef award in 1996, while he was at New Heights in Washington, D.C.; he also crafted regional Mexican specialty cuisine at Rosa Mexicano in New York City, one of the city’s premier upscale Mexican restaurants.
Reservations can be made here.