The food at this stateside Mexican restaurant with American sensibilities is pretty good, and sometimes even surprises with an occasional spike in quality and deftness. Taquitos have a delicate chewiness and related textural pleasures - the crumble of fresh cotija cheese, the soaking avocado sauce, the threadlike shredded chicken. An ensalada pico de gallo - big chunks of papaya, orange, cucumber, jicama and mango tossed in a lime-and-chile dressing - is especially spirited and quenching. For dessert, it's hard to beat the Mexican hot chocolate with cookies.
Cuisines: Mexican, Vegetarian
Payment Type: All Major Credit Cards
Parking: Street, Valet