Charred tomatillos, garlic, and serranos are the stars of the enchilada sauce in this dish. The acidity from these Mexican green tomatoes makes for a garden fresh flavor, balanced by some heat from serrano peppers. The enchiladas are made by rolling corn tortillas around a flavorful filling of pepperjack cheese, then dousing them in that tasty tomatillo sauce. Sides of white rice and spiced black beans make the meal complete alongside crema fresh to cool down any heat from the enchiladas.
This was really good, it would be better if it was a red sauce though. Also the beens need a bit more seasoning but overall it was good, I would get again.
Bria · 10/11/26
Chris · 10/10/26
Jennifer · 10/08/26
Delicious
Anna · 10/07/26
Just not for me
Lee · 10/07/26
Leslie · 10/06/26
Jacquie · 10/06/26
William · 10/06/26
It was just OK.
Stuart · 10/05/26
Jamie · 10/05/26
Jennifer · 10/04/26
Carla · 10/04/26
Carla · 10/04/26
Bonnie · 10/03/26
Burned out
Quentin · 10/02/26
Jack · 10/02/26
Kathryn · 10/02/26
Heating instructions very poor.
Came out cold and tasteless.
In the past has been delicious.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
