Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1115953
NORTHSHOREMAG.COM 18 MAY 2019 aca cheese—a mozzarella-like Mexican string cheese. Topped with salsa roja and a Salva- doran pickled cabbage dish known as curtido, they're authentic and comforting all at once. Despite the restaurant's chicken-centric name, vegetarians are well looked after. Just about every dish, from the Papa Rellenas— stuffed lightly breaded potato croquettes—to the burritos, offers a vegetable option. And both the black beans and pinto beans are veg- etarian as well. e restaurant also has a nice selection of beers, from local favorites like Riverwalk, Newburyport Brewing, and Bantam Cider to several Mexican brews and even Murphy's and Guinness. e Coop is tiny—just seven tables and a long bar facing the street—and does not take reservations, so prepare for a wait during prime dining hours. But rest assured, it's worth it. CONTACT 36 Main St., Amesbury, 978-834-6432, thecooprotisserie.com E AT + D R I N K An arepas, or gluten-free griddle cake, is filled with chicken, avocado and cheese.