Cielito Lindo, an aspiring upscale Mexican restaurant that opened in September, has a significant problem to overcome, partly because its menu and mostly deft cooking suggest elegance, while the building in which the magic happens is anything but.
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Estofado de Granja, with pork, chicken and mushrooms, has adobo sauce and is hearty like a stew .
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Rib eye con costra de chorizo. The steak is nestled atop baby potatoes.
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Camarones al Mojo de Ajo is one of Cielito Lindo’s shrimp dishes, made with rice, mushrooms, peppers, cilantro and white wine.
