manating from a quiet residential neighborhood of East Boston is a whiff of Puebla, Mexico, where Angela Atenco Lopez was born and raised. It’s the smell of mouth-watering tacos, enchiladas, and other favorites of the many Mexicans who live in Eastie. The secret? Chef Angela, who with her son owns Angela’s Café, spices them up with a mole Poblano, a savory Puebla specialty made with dried chili peppers, nuts, seeds, and bitter chocolate, and cooked for days. Angela’s serves it with chicken breast, pork loin, and enchiladas. You won’t find this mole at your typical Mexican chain. Order the “Favoritos de Angela”—an assortment of Chef Angela's favorite dishes, including pepian verde, a spicy sesame and pumpkin seed sauce served with pork or chicken, and camarones a la cilantro: shrimp sauteed in a zesty cilantro and tomatillo sauce. Araki