This was the New Mexico restaurant on Lombard Street near our house.
Nice decor, informal setting. Kid-friendly.
Sopapailla the good old deep fried hollow bread. Three of them, served with squeeze bottle of honey and similar in taste to churros. These were not handmade; they were as regular-shaped as dinner rolls. Tasty, but I remember Gosh Feel (elephant's ear pastry) at an Afghan place and sopapaillas at Mexican restaurants that were more effective.
Charred hanger steak with mushroom ceviche - Tiia-Triin was tempted by the word ceviche -- memories of Mazatlan, where just before leaving, we bought the seafood cocktail from a street vendor. Immaculately hygienic, fresh, delicious.) Encanto's starter is a standout. Steak was certainly black. Seemed to be rubbed rather than marinated. Mushroom salad was tinged with tropical tasting fruit juice, something like guava, couldn't quite place.
Chicken enchilada (kids menu) - Great chicken -- full, country flavor. Just like south of the border. With masa tortilla and what tasted like a Tillamook cheese.
Carne adovada - my wife's selection. The pork was lean, tender, with the familiar stringy BBQ pulled pork texture. Red New Mexico chile sauce was very serviceable.
Online reviews have put down the house rice and beans. Yes, they were mild, but far from flavorless. There was a mild aniseed-epazote thing going on here that is very welcome. It's supposed to be this way, as I remember from New Mexico.
Chile relleno -- in places like these, this is almost never the Tex Mex type -- deep fried and stuffed with cheese. The one in question came with black beans and rice and was topped with chevre. Sitting on the patio at 9 pm, with most of the dish's components dark (poblano, black beans) very dark, I couldn't tell what was what or even how many peppers there were. I was left with one stem at the end so I assume there was one.
Chaotic presentation but delicious -- and a generous amount of food.
Summer squash on the side was tender but butaney -- flame must have gone out. Oops. Still, a tasty dish.
Beer selection -- I like it. Small but quirky -- three or four standards (like Negra Modelo), then a Polish porter, Black Boss.