Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/976908
NORTHSHOREMAG.COM 20 MAY 2018 PHOTOGRAPHS BY RAPHAEL BRICKMAN Franco Lozano III's Mexican grandma would never put tomatoes in her guaca- mole. She views the nightshade as mere ller, watering down the creamy, luscious avocado. So you will nd no tomatoes in the guacamole / E AT+ D R I N K / at BuenoMalo, the new Andover Mexican spot Lozano opened in November with college buddy Michael Reidy. e rest of the recipe is a family secret, but the full-avored perfectly ripe avocado dip, mashed to order, and topped Chicken tacos with house-made guacamole. CALIFORNIA DREAMIN' BuenoMalo drops a hip West Coast taco stand with a hit of sunshine and Grandma's guacamole in downtown Andover. By Jeanne O'Brien Coffey with pepitas and micro cilantro, and served with a side of house-fried locally made tortil- las, bests many North Shore contenders. Lozano's mother ew in from his native Southern California last fall and spent two weeks cooking alongside him, to make sure he got Abuelita's recipes right, including her salsa and her empanadas. at says every- thing about this spot. e food and the décor are totally authentic and full of heart—so much so that walking in the door, which is tucked into a courtyard o Main Street, feels a bit like stepping through a wormhole right into the Golden State. e mish-mash of mid- century modern furnishings feels glamorous yet homey, and one wall boasts a brightly THE MENU Appetizers: Made-To-Order Guacamole $10, Chipotle Maple Chicken Wings$13, "Rush Hour" Nachos$12, Mexican "Street Corn"$7 Entrees: Tacos $15 for two Dessert: Strawberry Shortcake Cocktail: Smoke Mangoes If You Got 'Em $13