Eno is Chef Enrique Olvera’s mini-franchise of casual and considerably more affordable cafes (Olvera did Pujol). True to style, he’s using traditional Mexican ingredients but making them relevant to a more modern, city-based clientele. The lunch hour is prime time here, when the long bar and all the tables are full—all three branches are cleverly located in major office areas. If you can nab a seat, go for the Tepache, a fermented pineapple drink not dissimilar to Kombucha, to help digest one of the meaty tortas—aka the ultimate Mexican sandwich served on traditional bolillo bread rolls.

You may also like