Orale Mexican Kitchen

Family dinner on a Saturday. Blueberry frozen margs to start — bright, strong, not a slushee. Shrimp tacos on purple cabbage slaw with a creamy sauce that had actual range. The move was the comp: plantain shrimp guacamole bites, off-menu, just sent to the table. If they ever make that permanent, order it immediately. The thirteen-year-old reviewed his tacos unprompted: “Very savory but with a hint of sweet.” He’s not wrong. Paper menus are back. More energy in here than last time. Come on a Friday or Saturday.