Mr. Robredo, who remembers ordering an enchilada that tasted like curry when he first moved to Berlin in 2003, thinks that the current influx of "real" Mexican food is a good thing.
In a newspaper contest to name the color, 21 local Mexican-food experts submitted the winning "enchilada red," along with comments like "It looks like a big enchilada to me".
I tried an enchilada and a basic burrito.
"She's an enchilada fan," said Mr. Youngs, who is a commercial pilot.
It's an old Mexican recipe, Manhattan-style: a din that hits you like the roar at a bullfight; a décor that embraces you like an adobe; a margarita that sets your temples pulsing; salt-infused chips and guacamole; a main course for the toothless (what is it — a taco, a tostada, an enchilada?); and, what the hell, another margarita.
An enchilada with a fish baccala always sounded like a strange but thrilling combination; this would be my chance to find out.
An enchilada is a tortilla into which is rolled a mixture of meat or beans and seasoned with a sauce made of chili, a hot red pepper (the chil in enchilada).
Rubio "likes enchiladas of any kind," he told The Skimm.
I made rice and beans one night, which we zested up with 99-cent canned jalapeños and sofrito (like enchilada sauce, with a slight burned taste); another night we had penne with cream and some pancetta I found in the gourmet section.
"It's much easier to argue over a big enchilada than an individual taco," the adviser said.
