From the family behind next-door's long-running Leonardo's nightclub, this upscale taqueria's bedecked with dangling candelabras and aged leather-and-wood seating, with grub like Camarones a la Diabla o Rancheros (shrimp in a spicy chili sauce or sauteed w/ bell peppers and onions) and Enchiladas Suizas (stuffed w/ chicken and topped w/ homemade tomatillo sauce). In addition, they've also got a slew of ($1 on Wednesday!) "interesting" tacos (creamed corn w/ roasted poblanos, seasoned pork w/ pineapple chunks, etc), each of which totally gets the New Yorker and grows its own herbs.
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The menu's at CandelaTacoBar.com
