Having stayed in different private homes in Mexico on at least 9 occasions, I think I have a pretty good idea of how everyday Mexican food should taste. It does not need to be fiery hot, just well spiced. Pedro's fit the bill perfectly. The decor was funky and food arrived promptly and at the proper temperature. I started with the Chile Rellanos. The chile was mild but, again, well spiced. It was on a bed of black bean and corn salsa. Clearly the corn was charred on the grill and then taken off a cob. I don't care that the corn was probably frozen Green Giant since this is winter in Maine. The fact that some of the kernels were stuck together in rows and charred in the way they were was a very nice touch. Barb had the quesadillas which she pronounced the best she has ever had. I had a carnitas taco which had a sweetness which turned to heat and back to sweetness again.
We went early on a Saturday. By 6:00 the place was buzzing, literally. Conversation was a little difficult but this is not a place to go for a quiet, romantic dinner. It is a place to watch food go by and make a mental list for the next time and to people watch.
My asterisk? This is difficult to articulate but our server went from being overly attentive at the wrong time and under attentive when we needed him. That may have been the result of just being out of sync on both our parts rather than being symptomatic of the staff on a continuing basis. It just made me rate my experience as being very good, rather than excellent. Perhaps this is unfair on my part given the quality of the food. Well, restaurant owners, life is sometimes unfair.
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