Cielito Lindo

Frommer's Review

One of the most likable things about this restaurant is the way it retains low prices and an utter lack of pretension, despite the expensive Condado real estate that surrounds it. Something about it might remind you of a low-slung house in Puebla, Mexico, home of owner Jaime Pandal, who maintains a vigilant position from a perch at the cash register. Walls are outfitted with an intriguing mix of Mexican arts and crafts and ads for popular tequilas and beer. None of the selections has changed since the restaurant was founded, a policy that long-term clients find reassuring. The place is mobbed, especially on weekends, with those looking for heaping portions of well-prepared, standardized Mexican food. Examples include fajitas of steak or chicken; strips of filet steak sautéed with green peppers and onions, covered with tomatoes and spicy gravy; enchiladas of chicken or cheese, covered with cheese and served with sour cream; and several kinds of tacos.

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