Awards & Recognitions

Angela's Cafe has been awarded several times by the most prestigious magazines in Boston, and has been recognized by the City of Boston for its contributions to the Latino Community.

2015 Winner - Food & Drink Angela’s Cafe Mexican

On a quiet Eastie side street, septuagenarian grandmother Angela Atenco Lopez dresses chicken and pork with moles, adobos and pipians, the incredible complex sauces of her native Puebla. Her simpler plates of tacos (including the little-seen Lebanese-Mexican tacos arabes), sublime soups like pozole and surprisingly luxe-tasting entrees like chiles rellenos (cheese-stuffed, batter-fried peppers) also make this charming, modest spot a Mecca for Bostonians seeking traditional, lovingly prepared versions of one of Mexico’s most highly regarded regional cuisines.

http://www.improper.com/bostons-best/food-drink/mexican-angelas-cafe/


Food Network’s host Guy Fieri visited Angela’s Café in East Boston

to taste some of the many culinary delights with an authentic Mexican flavor.

Check out video here

Guy Fieri is a United States restaurateur, author, television personality, and game show host. He co-owns five restaurants in California and is widely known for his television series on the Food Network, a television specialty channel that airs programs about food and cooking. By mid-2010, the Food Network had made Fieri the "face of the network.” In 2010, the New York Times reported that Fieri brought an "element of rowdy, mass-market culture to American food television," and that his "prime-time shows attract more male viewers than any others on the network."

Angela’s will be shown on a new episode of the popular “Diner, Drive-Ins and Dives” show at 10:00 PM on Monday, October 29th, 2012.




"The Ultimate Guacamole" | Boston Magazine (2009)

Take note, all you purveyors of watery glop in little plastic containers: Angela’s understands that a great guac depends entirely on a perfectly ripe avocado. The kitchen makes it to order in a molcajete (the Mexican version of a mortar and pestle), which breaks the fruit down just enough that you have some nice chunks in a creamy base. Then the cooks blend in balanced hits of salt and lime to cut through the richness and give it zip, a sprinkling of fresh diced tomato, and ample cilantro for herbaceous sweetness. The results are served with lightly salted blue and yellow tortilla chips for easy (not greasy) scooping.


 

"A Taste of Puebla" | Edible Boston (2011)

Just how good is Angela’s mole? So good I could drink it by itself.  Not wanting to be rude, I cover a bite of tender pork with the sauce and put it in my mouth. The sweetness of the chocolate is what hits first, followed by a slight spiciness that waits about a minute to tickle my throat. It’s the savory blend of seasonings and peppers, though, that makes Angela’s mole irresistible, and lest anyone thinks they can replicate it in their own kitchen, remember that the identities and amounts of many of those 50 or 60 ingredients reside solely in the head of one Angela Lopez—and she isn’t saying much (except to her assistant Jaime Castillo, who has been taking a more central role of late.)


"Chowdown Rundown" | Chowhound (2008)

ALWAYS ASK LUIS for the SPECIALS! These are whatever Angela is cooking that day - and are in addition to the Specials on the board above the kitchen. Her usual things are spectacular, but it's always nice to know what else is available!


 

"Where to dine now" | Boston Magazine (2008)

Angela Atenco Lopez’s four decades as a professional cook in Puebla shines through in her complex sauces, hand-mortared guacamole, and sublime tacos árabes (Puebla-style pork tacos served in flour tortillas). ask for: Mole poblano, served with chicken, rice, and black beans ($12.95).


"Holy Mole! Angela's serves real Mexican" | Boston Globe (2008)

Take Angela's Cafe. If you don't know your way around East Boston, it's quite a bit harder to find. But once you home in, you won't forget how to get there. Angela's is memorable. Enchiladas are excellent in a green sauce of tomatillos, cilantro, and jalapenos. You can also get them topped with mole poblano, and mole, let's face it, is what you've been working toward all meal: the pinnacle of Angela's kitchen.


2012 - Improper Bostonian, Best of Boston

The tastiest of sauces are allowed to simmer and brew for hours, occasionally disturbed by vigilant stirring. Craft is lovingly employed in the making of Angela’s chocolaty mole poblano, named for Puebla, Mexico, where she was born and raised. Here you can finally taste authentic versions of widely bastardized chile rellenos and carne asada, while the model vehicle for mole is the enchilada—a stuffed corn tortilla showered with radishes and cheese.

 

2011 - Improper Bostonian, Best of Boston

 

The tastiest of sauces are allowed to simmer and brew for hours, occasionally disturbed by vigilant stirring. Craft is lovingly employed in the making of Angela’s chocolaty mole poblano, named for Puebla, Mexico, where she was born and raised. Here you can finally taste authentic versions of widely bastardized chile rellenos and carne asada, while the model vehicle for mole is the enchilada—a stuffed corn tortilla showered with radishes and cheese.

 

2012 - City of Boston, Angela Atenco Lopez Day

 

During the 2012 celebration ofCinco de Mayo,  Angela Atenco Lopez, was presented with a resolution by the Boston City Council declaring Cinco de Mayo, Angela Atenco Lopez Day in recognition of bringing the culinary art, experience and passion to the East Boston Community.  Angela takes pride in welcoming patrons to Angela’s Café to partake in a culinary trip to her native Puebla, Mexico and to enjoy her creations of traditional regional dishes with a family touch.

 

2009 - Improper Bostonian, Best of Boston

The tastiest of sauces are allowed to simmer and brew for hours, occasionally disturbed by vigilant stirring. Craft is lovingly employed in the making of Angela’s chocolaty mole poblano, named for Puebla, Mexico, where she was born and raised. Here you can finally taste authentic versions of widely bastardized chile rellenos and carne asada, while the model vehicle for mole is the enchilada—a stuffed corn tortilla showered with radishes and cheese.

 

2012 - City of Boston, Latino Heritage Month Honoree

The Boston City Council, represented by City Councilor at-large Felix G. Arroyo, extended its congratulations by presenting a resolution to Angela Atenco Lopez, an honoree of the Latino Heritage Month Celebration, for continued success. The resolution was duly signed by the president of the City Council and and attested to and a copy thereof transmitted by the Clerk of the City of Boston.

 

2009 - Stuff Magazine, Hot 100

Eating in East Boston is, unfortunately, best known to many as a tollbooth bypass for impatient airport commuters. Get over it, gas-guzzlers. Eastie’s rich and diverse culinary culture is the stuff of foodie fantasies. Savor the elegant complexity of the mole at Angela’s Café, which is as close to authentic Mexican food as you can get in hopelessly waspy New England.