Chef's Corner: Cilantro

By Kayla Koury

“Flavor over spice” is Armando Cristobal’s mantra at his new west side restaurant Cilantro. And flavor is what you’ll get.

It all starts with the mole (pronounced mo-lay), the sauce that flavors many Mexican dishes. Cilantro doesn’t feature just one mole, but seven different kinds that each draw inspiration from Cristobal’s childhood in Mexico City.

Today, in partnership with his sister and brother-in-law, Cristobal has used the flavors of his past to develop a menu of made-from-scratch dishes that are earning rave reviews.

Add a dash of hospitality, modern art on the walls and a few white tablecloths for a splash of elegance, and Cilantro is as fresh, crisp and refreshing as its namesake.