Angela's Café brings Puebla home cooking to East Boston's Eagle Hill, built on recipes founder Angela Atenco Lopez learned from her mother starting at age eight. The kitchen specializes in the region's signature sauces — mole poblano, pipian verde, pipian rojo, adobo — along with chiles en nogada.
Breakfast runs all day and anchors the menu: chilaquiles with a choice of sauce and shredded chicken, huevos poblanos with ham and cactus, deluxe rancheros con chorizo, and a steak and eggs plate built around a sirloin or rib eye. Omelettes, fajita plates, and house-made fries round things out alongside the lunch and dinner offerings.
The chilaquiles have developed a following, with regulars lining up on weekends to get a table.
Breakfast runs all day and anchors the menu: chilaquiles with a choice of sauce and shredded chicken, huevos poblanos with ham and cactus, deluxe rancheros con chorizo, and a steak and eggs plate built around a sirloin or rib eye. Omelettes, fajita plates, and house-made fries round things out alongside the lunch and dinner offerings.
The chilaquiles have developed a following, with regulars lining up on weekends to get a table.