Delicious Latin Food at North of the Border Restaurant

You’ll spot the bright blue awning of as you drive south on Washington Street, heading toward the Dedham Mall. It is on the left-hand side, shortly after the Grove street intersection, at the corner of Birchwood and Washington Street.

Owned and run by Erick Herrera, North of the Border serves Mexican, Guatemalan and El Salvadorian foods.  

Herrera picked the location because of its good visibility and because he liked the feel of it.  Although Herrera was raised in Guatemala, his father is originally from West Roxbury, another reason the location felt so right when Herrera was scouting locations for his restaurant.

“Having my restaurant in my dad’s neighborhood is a tribute to him,” Herrera said. “And people who live here are very happy, too. They see foods they know from back home and are glad not to have to drive to Chelsea or Somerville anymore to find it.”

The restaurant is simple, with orders taken either at a counter or at one of the six tables available for dining in.  There is waiter service available, but the counter set up and casual atmosphere can be a little confusing on a first visit. 

The menu features the familiar -- tacos, burritos, and enchiladas -- and items you may not have come across before like flautas (fried meat-filled rolled tacos), carne asada (Herrera’s #1 seller, grilled steak) and empanadas.  

The signage inside the bright restaurant features photographs of most dishes. Additionally, Herrera is happy to explain the origin and ingredients of anything and everything on the menu.

Rice, beans, tortillas, meats and vegetables are prepared fresh each day, much of it by hand.  Herrera’s mother can often be found helping prep foods in the back kitchen, and his wife helps out from time to time as well.  This is a family operation and the food is made with care — something you can taste in each bite.

There is something here for everyone.  Young children will enjoy tacos, tostados and pupusa, a traditional Salvadorian grilled corn flour tortilla filled with a blend of cheese and ground pork. 

Some of the Guatemalan specialties include tamales, granchas (beef, onions, cilantro, cheese and red onion) and rellenitos (a sweet plantain and bean dish with sugar and cinnamon).

The rest of the menu is a mix of Mexican, El Salvadorian and street foods.  One such item is the “buffalo burger,” featuring a burger patty, egg, cheese and guacamole.  Herrera says he calls it a “buffalo” burger because it is so big.  The patty is made of beef, not buffalo. Other sandwiches are offered as well. 

Dinner plates typically come with rice and beans, shredded lettuce and fresh lime.  Smaller dishes (flautas, pupusa) come with a side of marinated cabbage salad topped with cilantro and a sprinkle of cheese.

North of the Border is Herrera’s first restaurant, although he got his start in the food business working for Boston Central Kitchen in South Boston.  Prior to that, Herrera was a transportation manager in the Boston area.

Open for just seven months, the first few were rather dismal, according to Herrera, due to the weather. 

“The snow was all the way up to the windows,” Herrera recalled.  “There was no place to park, people did not even know we were here.  It was awful.”

Now that the snow finally melted, the warmer weather is brining people out and in to the restaurant, Herrera says.

Best bet?  Walk in to North of the Border with an open mind and an empty belly and let Herrera lead the way to helping you find something that suits your tastes and mood.

North of the Border is not fancy but Herrera’s fresh, tasty and affordable dishes, made with heart, will bring you back again and again.