Dry and unseasoned meat continued to be a problem on a subsequent visit to La Tolteca, when we ordered the enchilada poblanas ($10.99). Enchiladas are our go-to for any Mexican restaurant, as we have always figured that it's impossible for meat baked with sauce and cheese to not be enjoyable. Alas, while La Tolteca's poblano sauce had a nice savory depth to it from the chocolate in it (though it could have used more seasoning), the chef had been distressingly stingy with the sauce, putting on just enough poblano sauce to cover the top of the enchilada, but no more. There was not nearly enough sauce and cheese to cover up the taste of the chicken, which was once again dry. The menu said that the enchiladas came with a "guacamole salad," but that turned out to mean a pile of lettuce leaves and a tiny cup of guacamole dip, which, unlike the fresh guac we'd enjoyed before, was mostly flavorless green mush. The veggie fajitas ($12.99), a mix of zucchini, summer squash, onions, tomatoes, mushrooms, and bell peppers, were decently cooked, but, again, were woefully underseasoned—we found ourselves looking around the table, desperately hoping for paprika or at least salt, to no avail.