Aldaco's

Frommer's Review

Yes, this restaurant is in a converted train station-cum-entertainment complex and has been known to host large convention groups, but there's nothing transient or impersonal about either the setting or the food. With its original wood beams, murals of Mexican scenes, wrought-iron room dividers, and large plants, the high-ceiling room feels very festive, and an outdoor patio adds charm. The menu, created by chef/owner Blanca Aldaco, includes several dishes from her hometown near Guadalajara -- for example, tostadas made with shrimp ceviche, and pozole rojo, a pork and hominy soup. But there are also plenty of standard Tex-Mex dishes, from chicken fajitas and nachos to grilled sirloin served with white rice, black beans, and guacamole. And no one can (or should) resist the chef's justifiably renowned traditional tres leches (three-milk) cake.

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