Ti Mamitas

Ti Mamitas is now open to 1 AM on Sunday with a complimentary appetizer!
Tacos adovada to die for. Tostadas de ceviche and excellent shrimp cocktail.
It sounds plain but its not… Green enchiladas.

Bottom Line First:
Good Mexican food at very economical prices. A Mom ‘n Pop eatery offering very good value.
PROS:
— Excellent home-​made salsa! It had an extremely fresh taste that to me hinted of lime juice. But the waitress nix’ed lime as an ingredient when I asked her about it. The salsa was so good I got a pint to take home.
— Very good horchata rice drink! You could see the tiny dark specks that show it was made with real vanilla bean, not liquid vanilla extract. The balance of vanilla to cinnamon was very tasty.
— Pork with green chile posada had a lot of chile flavor while being quite mild in the heat department. The chunks of jicama or potato mixed in were sized to match the meat, about ½ to ¾ inch cubes. The meat itself was quite tender.
— The sides of refritos, rice, and salad (iceberg lettuce shreds with diced tomato) were good, but ordinary.
— Flan for dessert had a good flavor, not overly sweet. (See below for texture comment.) They offer a choco-​flan that they unfortunately did not have on hand. That sounded interesting enough to try.
— Portion sizes were adequately large to fill me up.
— Décor with fancy sombreros & vibrant Mexican blankets, plus multi-​colored walls, was pleasantly bright.
— Very friendly & attentive waitress.
— Very economical prices. I don’t recall seeing many (if any) entrée on the menu over the $ 10 mark and most were well below that.
CONS:
— Location. The neighborhood looked pretty industrial & kind of gritty. This area looked like it could prove rough at night. I haven’t been here at night, so can’t say for sure. I suspect the decorative ironwork on the windows is there for more than looks.
— The tortilla chips that came with the salsa were fairly thick. I like chips that are more delicate as a personal preferance. But if you like sturdy chips, Ti Mamitas has you covered.
— The flan, like the chips, was on the heavy duty and sturdy side. As noted, the flan flavor was good. The flan standard in my world is a very smooth, soft, melt-​in-​your-​mouth and light custard with a roasty burnt sugar topping. But the custard at Ti Mamitas was heavier than the standard on egg. This makes the flan heavier and stiffer, less melt in your mouth tender. The texture was on the verge of being grainy. The flan had enough structure that small pockets developed in the custard during cooking (see picture). The roasting of the sugar had penetrated the custard enough to create a thin cake-​like layer (vs a vestigial film of crusted sugar) on the flan. However, if you like your flan substantial, you will be pleased with this one.