Dinner options at Catrina’s run the gamut from street food favorites, including tacos, sopes and nachos, to more involved entrees, such as fajitas, carne asada platters and seafood dishes. Wanting a little taste of everything, we tried the combination platter. We went with a chicken taco, a pork tamale and a chile relleno. The portions were sizeable (two choices would have been plenty for one person), and the taco and tamale were a solid showing of staple dishes, though we didn’t love the chile relleno, which had a spongier, breadier texture than we preferred. The enchiladas divorciadas consisted of three enchiladas, stuffed with shredded beef, tinga chicken (chicken cooked in an adobo-tomato sauce) and cheese, topped with two “divorced” sauces, a tomato-based entomatada sauce and a piquant tomatillo sauce. The enchilada fillings were tender, and the dual sauces let you isolate your favorite bites. Not ever ones to pass up some pork, we also tried the carnitas dish, made of slow-roasted flavorful, juicy pork served with make-your-own-taco fillings and tortillas plus a bowl of savory beans.
Throughout our meal, the service was attentive, and our drinks were rarely empty, keeping the conversation and the company very much alive—despite any Day of the Dead spirits lurking about.