The Mexico City native stuffs his quesadillas with meat, fresh vegetables, beans and cheese. The weekday menu is small mostly several choices of tacos and burritos. Tamales are served during the week, but there are more types to choose from on the weekend. La Mexicana's small tacos are served open face on soft corn tortillas. The meat or poultry is topped with fresh cilantro and onion.
Radish slices are garnish.
The goat meat and pork tacos were our favorites. The cilantro worked nicely with the goat, and the pork was tender. The chicken was heavy on the seasoning and was on the spicy side, thanks to the jalapenos. Another attention-getter was chile relleno poblano peppers stuffed with cheese or fresh ground beef that is offered every day. A special fish and crab soup also is served weekends.