I imagine the kitchen to be a wonderful, chaotic place to work. This is the Mexican restaurant to choose if you don't want Sonoran food, with its heavy use of cheese and dearth of fresh vegetables.
Every plate here comes with a beautiful green salad.
Raw onions, red peppers and cabbage are often tossed in, too. The menu is written on a chalkboard, and the servers are well-versed in its nuances. They'll let you relax and study it in the colorful, welcoming space. She always chooses well, often including one beef or pork, one chicken and one vegetarian dish. Beef is the only ingredient I've ever had that doesn't seem to be of the highest quality.