To the editor,
Regarding Liz Feltham's review of Mexico Lindo, I am somewhat confused.
Ms. Feltham's tone of disappointment seems to stem from encountering a "not purely authentic" menu, and not finding what she thought was authentic. Ana Jenkins, the chef, prepares food from her mother's recipes. I suspect the reason you didn't find a "fish dish from the coastal region" is because of geography: Ana is not from any of the coastal regions. Sure, there are a couple of "not purely authentic" items on the menu (although please note, chimichangas and enchiladas both originated in Mexico), but they are there because people like them.
As for the "mole" that Ms. Feltham sought, perhaps a little more knowledge about the word would have helped. A mole could be any number of sauces, soups or stews depending on the region of Mexico, or even the person preparing it. Guacamole is also a mole. However, I suspect that Ms. Feltham was specifically referring to Mole Poblano de Guajolote, that's the one with chocolate.
I understand that Ms. Feltham is a professional cook and is qualified to critique the preparation, presentation and quality of food, and this she did and it was to her liking. Opinion on atmosphere, service, etc. are just that—opinion. We are all qualified to give one. However, I seriously doubt her ability to judge the authenticity of a restaurant simply based on the presence or omission of a few menu items.