Best of Boston

Powder House Square’s traditional Mexican kitchen is well known for its regally stuffed and sauced chile relleno en nogada and, yes, crispy grasshopper tacos. But what you absolutely can’t miss here are the produce-forward dishes: nopales (cactus) that tastes like tangy green beans; dense, tender chunks of chayote (Mexican squash) smothered in verdant pumpkin-seed mole; and slate-gray blooms of cuitlacoche (corn smut, an edible fungus), which cook into soot-colored mush but charm with an earthy, mushroomy depth of flavor.