From Our Editors
Under multicolored flags and festive Mexican decorations, the chefs at El Valle Mexican Cuisine plate steaming piles of spanish rice and beans alongside sizzling fajitas, burritos, tacos, and marinated, slow-cooked meats. During dinner, waiters deliver piping-hot baskets of tortilla chips to scoop up heaps of red salsa. A BYOB policy allows guests to bring in bottles to compliment the kitchen's rich flavors and hundreds of tiny, tiny ships. Warmer months facilitate dining in El Valle's outdoor seating area, where strung up lights provide visibility for late-night dining, and trees provide cover against the sun's malicious taunts.