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A tiny taqueria in San Ramon’s Country Club Village Center, Mexxi’s puts a lot of love into its colorful Mexican creations. Its specialties—owner Enrique Gomez recommends the prawn quesadillas or the Chiapas tamale stuffed with chicken, almonds, prunes, and pimiento olives and wrapped in a banana leaf are influenced by the cuisine of the Chiapas—where Gomez was born—and Yucatán regions. The diverse menu is filled out by gringo-favored burritos and taquitos, but not even these dime-a-dozen dishes lack imagination. The chicken al pastor is marinated in mild chili peppers before being burritoed alongside black beans and Spanish rice. The restaurant also does a mean catering business—keep that in mind for Cinco de Mayo. Lunch and dinner Mon.–Sat.
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