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It shouldn’t be any surprise that Anfilo, an outfit that imports hand-picked coffee growing wild in the forests of Ethiopia and hand roasts them in a traditional coffee ceremony at the Grand Lake Farmers’ Market, might take similar care with its spices. The owner, wife Dagmawit Tesfaye, together with her husband, Ambessaw Assegued, who manages the business, import their fresh berbere and shiro blends from their family. As opposed to Ethiopian commercial spice companies which machine-dry and process its berbere and shiro spice mixes, the family dries its chilies and other spices in the sun and do everything by hand. As a result, Anfilo’s dishes speak louder and more boldly than other popular Ethiopian eateries, capable of inducing a particularly noteworthy chili high when paired with a cup of its sharp, espresso-like Ethiopian coffee. With its $10 lunch buffet, Anfilo is an efficient spot for local worker bees — you can just go up to the counter, grab a takeout container, serve yourself, and be on your way. You’ll find in great part the typical vegan lentil or chickpea dishes one sees in the veggie combos around town, and, generally, at least one lesser-known item, like green beans sautéed in onion, tomato, and pepper. The injera here is made with 100 percent teff, making it virtually gluten-free.

— Cynthia Salaysay

Hours: Mon.-Wed. 8am-3pm, Thu. 8am-3pm

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