Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/60293
Agave Named after the prickly plant harvested for tequila, Agave not only serves up a mean margarita, but it fills up happy cus- tomers with homemade tortilla chips and guacamole that's made tableside. Locals know to head up to the third floor to grab a seat at the comfortable bar, especially on Mondays and Tuesdays, when tacos are just a few bucks each. Agave is jammed on weekends, so it's wise to make a reserva- tion or to come instead for lunch (try the spicy sopa de tortilla) or brunch (pick the a chorizo-stuffed breakfast burrito). 50 State St., Newburyport, 978-499-0428, agavemexicanbistro.com. Casa Molina Located a few blocks away from the beach on the border between Swamp- scott and Lynn, this take-out spot is as authentic as it gets. With generous portions and everything on the menu priced under eight dollars, Casa Molina is a great choice for a family fiesta. Eve- rything is made to order, fresh and fast, including grilled vegetables for a healthy burrito filling (carne asada, chicken, al pastor, and carnitas are also available for meat-lovers). Tasty tacos are avail- able American style (shredded lettuce, pico de gallo, cheese, and sour cream) or Mexican style (cilantro, onion, and lime). There are no tables to eat at, so be ready for your mouth to water all the way home. 183 Lewis St., Route 1A, Lynn, 781- 581-0100, casamolinalynn.com. Wrap 'n' Roll and mexican wings, howling wolf sangria rojo Cielto Lindo You've probably driven past this small restaurant a dozen times in downtown Beverly, always meaning to stop in—now's the time. Be transported to an atmosphere reminiscent of Mexico with delicious guacamole prepared and served in stone mortars. Notable at Cielto Lindo are unique regional specialties you won't find anywhere else, like the Pollo al Mole, a chicken smothered in a spicy, chocolatey sauce. Seafood fans will delight in an array of fish and shrimp dishes, like Pescado al la Veracruzana: tilapia with herbs, onions, the science of burrito rolling in four easy steps with travis grandon, owner of the happy taco in gloucester. 1. Add fillings to a flour tortilla warmed in a pan or microwave. The heat allows for greater elasticity. Do not overstuff! 2. Fold left and right flaps of tortilla inward until they almost meet. 3. With your thumbs, flip over the front flap (side closest to you) and tuck at least one inch under fillings. 4. Tightly roll burrito away from you using both hands—don't be too delicate. Then take a bite of your masterpiece. 139