My dining companion had a special, lime-marinated pork tenderloins in a chipotle pepper sauce (pork carnitas). While the lime may have been there (although I couldn't taste it), the cilantro was definitely absent. The guacamole I ordered on the side was extremely bland: I'm used to guacamole made tableside with a lot more lime and a generous helping of cilantro-this fell far short. I had a pork tamale and it was reasonably tasty. I like the fact that Tortilla Flat's menu contains chile rellenos and tamales, two dishes that are often left off of the most Americanized of menus. At least the cheese was grated queso blanco or something of that nature instead of the orange liquid that passes as nacho cheese in low-end food outlets. The ground beef was not spiced enough for my taste it was definitely bland. This dish consisted of tortilla chips topped with ground beef and cheese along with two small cups of guacamole and sour cream. While we were waiting for our main dishes, we tackled a plate of "loaded" nachos. (I would have liked a selection of salsas for different flavors and spicing levels, but this IS New England.) We continued to have excellent, attentive service during our entire meal. Within moments, we had a basket of tortilla chips and mild salsa. When we arrived for our last visit to Tortilla Flat, we were greeted warmly and seated quickly. It's definitely different than your average New England restaurant setting. The ceilings are low and the walls are covered in barn boards or logs-and-mortar. Upon arriving at Tortilla Flat, you'll be ushered into one of a number of small rooms decorated with antique stoves, colorful serapes (Mexican shawls), and southwestern-inspired paintings. Tortilla Flat is arguably the best "mainstream" Mexican-style restaurant in the area (although I haven't tried the little tacquerias that tend to come and go), but it still doesn't measure up to a decent Mexican restaurant in Colorado, California, or Arizona (hence the rating of "average"). It's really hard for me to review Mexican restaurants in New England, because I have yet to encounter one that tastes even remotely authentic.
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