Philadelphia Weekly checks out Jose Pistolas and enjoys the “Meximerican” fare even if it seems strange to wash it down with Chimay.
What you can get, though, is solid â€œMexicanâ€ fare with gringo leanings. Presented on a pretty wooden tray, the whole chicken wings are straight Texas, glazed in sticky cayenne sauce and showered with peppery cilantro confetti. Nachos speak to the border towns along the Rio Grande. A high pile of guac manages to stay fresh beneath a deluge of shredded carnitas, refried beans, onions, pickled jalapenos, tomato, queso and sour cream. A heady breeze of Californication blows in from the Baja peninsula for the smoked swordfish and grouper tacos, which have all the tempura-battered goodness of a sun-bleached Cabo surf shack.