Zócalo Cocina Mexicana

Relocating from Brighton over a year ago, Zócalo has made a home in the former Stix Restaurant space on Stanhope Street, directly across from the Clarendon Street entrance of Back Bay Station.Serving contemporary Mexican cuisine in an atmosphere almost identical to that of its former predecessor; hard angled wood panels and large circular light fixtures define the space. I liked their blackboard specials done up in bold artistic writing and brightly colored chalk. 

The Award Winning Guacamole ($9.95) is prepared fresh to order, living up - in my opinion - to whatever awards it has been granted.Crispy corn Tortilla chips are served warm with a side of salsa. We went all out and ordered the non complimentary bowl of salsa as well, (the portion size compares to the guac bowl) the Salsa De Jalisico ($9.25) which is also prepared fresh to order with roasted chiles, roasted tomatoes, roasted tomatillos, garlic, onions and cilantro. I wished it had a little more heat to it, but otherwise it was a flavorful salsa with prevalent chunks of roasted green chiles. You would be wise though, to save yourself $9 and stick with the complimentary version.
My Mango Chilita ($10.95) cocktail made with Corzo Silver Tequila, mango puree, jalapeno syrup, and fresh lime was good but not remarkably strong or spicy. Plantains came alongside some of the entrees and they were fantastic! My friends Gretchen and Lisa both loved their entrees of Chile Rellenos ($19.95) - two roasted poblanos chiles; one stuffed with mixed Mexican cheeses, spinach, raisins and toasted almonds; the other with braised pork, served on a roasted tomato broth, with plantains and Mexican rice. The menu did look to offer some vegetarian options and DeMane was able to customize a vegan dish to her liking. The waiter was happy to accommodate her requests which is always nice to see. I was equally as impressed with my entrée choice of Carnitas ($20.95). The tender, flavorful braised pork adobo sat over a brilliantly paired mango-cucumber guacamole. Thick, fresh chunks of juicy mango and crisp cucumber smothered in more of that creamy, lust-worthy guacamole was excellent!A cold pico de gallo piled on top of the pork adobo rounded out the dish. Mexican rice and black beans accompanied, I especially enjoyed the presentation of the beans in a mini cast iron skillet.The reasonably priced entrees utilizing high quality, authentic ingredients proves Zócalo Cocina is a worthy choice for your next Mexican meal out in Boston!