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The Basics: La Verdad restaurant information

La Verdad

1 Landsdowne Street
Boston, MA 02215
617-421-9595

La Verdad restaurant information
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The brainchild of James Beard-award winning chef and restaurateur Ken Oringer and foie gras guru Michael Ginor of Hudson Valley Foie Gras, La Verdad has been serving a steady stream of Fenway Faithful and Lansdowne Street diners since it opened in 2006.

With a menu of authentic Mexican fare - lighter and cleaner than most Bostonians have come to expect - the restaurant features a spacious, dimly-lit dining room that's comfortable for small parties but can also accommodate game day crowds heading to nearby Fenway Park. Its intentionally-kitschy décor offers entertaining diversions - like an entire wall dedicated to Mexican wrestling.

The umbrella-covered sidewalk patio is an ideal perch for a people-watching, a pre-game bite to eat and a cocktail made with any of the countless premium tequilas they've got behind the bar.

News and Events at La Verdad restaurant

The Dining Docket
November 14th - November 20th
As usual, there's no shortage of delectable events this week. See what's on the ...

Phantom Gourmet Food Festival
Get to Lansdowne Street for the most gluttonous party of the year - the Phantom Gourmet Food Festival is scheduled for ...

Taco Tuesdays at La Verdad
In-season or off-season, next time you find yourself over by Fenway on a Tuesday night, stop by La Verdad for ...

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tostada

at La Verdad

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Ahi tuna tostada with an almond and basil pipian, red onion and salsa Mexicana
 
 
Dictionary
 
Achiote
1. noun The rust-colored, smoky-flavored seed of the annatto tree.
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Chayote
1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
Chorizo
1. noun Crumbly, spiced pork sausage.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Fundido
1. noun Spanish for "melted."
Guajillo
1. noun A shiny red, very hot chile.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Masa
1. noun Corn tortilla dough.
Pepitas
1. noun Edible pumpkin seeds.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Queso
1. noun Spanish for cheese.
Tomatillo
1. noun A diminutive green relative of the tomato.