Portland Mercury Review of Verde Cocina

Portland Mercury, 11.17.11

"The dish is served with a mountain of grilled vegetables and legumes, but not the standard onions and peppers you might be used to in Mexican restaurants: kale, chard, carrots, and garbanzo beans. And unlike a lot of Mexican places in the States, the vegetables aren't grilled to a mush. The carrots still have some bite; the greens have a little texture."

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