"The guacamole and ensalada de nopal, or cactus, transform typical apps into events; each comes with sizable fried tostada discs that can be broken up as you go, and dipped into the verdant, chunky guac or texturally dreamy salad of serranos, tomatoes, and queso panela. Meat will be a faint memory after digging into the enchiladas verdes, densely doughy pockets stuffed with queso chihuahua and cotija,"
"The comfort dish for our table was the mole de olla, 12 ounces of braised short ribs swimming in guajillo pepper broth, alongside chayote peppers, potatoes, corn, and green beans. The dining room is vibrant, with punchy teal walls and terracotta tile accents. The bar and outdoor seating spaces are just as fun; the night we went, a live jazz trio was playing next door."
Cilelito opened on a bustling block in downtown Providence in August 2024. The kitchen, run by matriarch Maria Alcantar, serves plates from Michoacán, Mexico. Guacamole and ensalada de nopal arrive with sizable fried tostada discs for breaking and dipping. Enchiladas verdes are doughy pockets stuffed with queso chihuahua, cotija, carrots, potatoes, and onion, in a bath of mole verde. Mole de olla features braised short ribs in guajillo pepper broth with chayote, potatoes, corn, and green beans. The dining room has teal walls and terracotta tile accents. The cocktail list includes a smoky Oaxacan old fashioned made with El Tequileño reposado and Doba‑Yej mezcal. No table hot sauces are provided; the house hot sauce is available by request.
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