Mexico City is the place to go for someone who is craving authentic Mexican dishes such as Soupa de Tortilla (tortilla soup), Traditional Burritos and entrees like Carnitas (sauteed pork). When walking into either location-411 Wood St. and 111 Smithfield St.- the atmosphere is festive — from the brightly-hued colored lights hanging from the ceiling to decorations on the walls. In fact, all of the paintings, sombreros and banners on the wall at the Wood Street location are from Mexico City itself.

While both restaurant locations appear similar in terms of the festive atmosphere, the one on Wood Street is much smaller in size and is open less hours (the Wood Street restaurant is open from 11 a.m. to 6 p.m. and closed on the weekends, while the Smithfield Street location is open from 11 a.m. to 8 p.m. Monday through Friday and 11 a.m. to 4 p.m. Saturday). Another positive aspect of Mexico City is the price. Items on the menu range from $2 to $11.49.????

Agustin Garcia and his business partner Alberto Martinez have owned the Mexico City on Smithfield Street for two years and the restaurant on Wood Street for four months.

Garcia said that he was inspired to have an authentic Mexican restaurant in Pittsburgh because everyone wants to have regional foods accessible to them despite location. Mexico City’s menu items, which have something for everyone, including a variety of vegetarian dishes, are available for take-out as well as dine-in. Garcia’s favorite menu item is Chicken Poblano, which is grilled chicken with poblano pepper, rice and beans.

Garcia also said the clientele that ranges from college-aged students, which he said is more prevalent at the Smithfield location, to older people.

He said that his favorite thing about owning a restaurant is “when [he sees] the look on people’s faces,” knowing they are satisfied and that the food is authentic Mexican.

Brett Zoric, a senior English major, found out about the restaurant from a fellow student before the Wood Street debut. He has been there twice and likes the convenience of fast service and location. Zoric’s favorite item on the menu is chicken tacos. One piece of advice he suggests is to always get guacamole on the side because it is difficult to find good guacamole, depending on the particular restaurant.

“I passed by it on my way to the incline. It had just opened, and I thought that they wouldn’t be able to make a go of it in such an out of the way place when they were so small and new. I felt sorry for them and stopped in to give them some business and found the food delicious,” part-time faculty member Suzanne Powell said.

While she usually goes to the Smithfield Street location, Powell said that she is pleased that the owner has done enough business to run both locations.

“It resembles small restaurants in Mexico, with the food preparation going on in view of the customers. Also, the food, naturally, is like that in the interior of Mexico rather than the extremely spicy food found on the border, which is how most North Americans think of Mexican food,” Powell said.

Dr. Robert Fessler, a psychology professor at Point Park, said he found out about Mexico City by walking by it at the end of last semester and reading a review in the City Paper. He visits the restaurant on Wood Street.

“It’s one of the only places in Pittsburgh where you can get real Mexican food,” Fessler said.