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Like it spicy? From a fiery Mexican meal to a hot Indian dish, sample the best tongue-tingling delights in Cincinnati.
Updated: March 05, 2004
Shrimp Marguerite (shrimp served on crushed red pepper pasta and chipotle) will, quite literally, make your mouth water and eyes tear.
The chef here can dial up the heat to your taste, adding Chinese hot oil and chili paste to dishes like the scrumptious pan-fried Doban trout.
The fish tikka, baked in a tandoori oven with red and green peppers and chilis, can be ordered on a sliding spiciness scale of one to six.
The best buffalo wings in town are available with mild to atomic heat, good for livening up game-watching or proving your mettle.
The sour cream enchiladas sound mild enough but come loaded with jalapenos that can burn a hole in your mouth.