Of the micheladas, mojitos, margaritas, and other cocktails on the menu, we were most partial to the Coctel Sangria: bison grass vodka paired with a Malbec, soda, and lime.
A fine place to start, the guacamole ($7) is creamy, limey, and just chunky enough, with a pile of light and crispy corn tortilla chips that we devoured within minutes.
Tostadas de Ceviche
A delicate halibut ceviche ($9), pleasantly but not aggressively acidic, balanced with just enough guacamole and roasted green squash.
An huge and hearty bowl of pork soup ($11), with lovely swollen kernels of hominy, ample fall-apart pork, and a gentle heat.
Three to an order ($9). Emphasis on the -ita; they're small, but tasty: we loved the tender wine-braised steak and the crumbly, spicy chorizo. The burrita de verdura, with potato, green squash, and poblano peppers, was fresh-tasting but somewhat flat—the only dish we tried that couldn't fairly be called flavorful.
Also three to an order ($8-$9.50), on corn tortillas that are house-made, and taste it. An expectedly (if not unusually) tasty pork, steak short rib (bone on the side!), and a swordfish with tomato, onion, and Oaxacan cheese; we didn't expect it to work, but it does.
Melted cheese is a good thing, and this is no exception. We went for the chorizo ($9), in a sparing bottom layer whose spice didn't overwhelm the cheese. Served with flour tortillas as tender, pliable, and tasty as the corn.
One of the pricier dishes on the menu ($16), but it's a meal in a bowl. Its beautifully confited lamb shank was far more tender than I'd dared to hope, in a consommé that managed to be both clean-tasting and intensely lamb-y.
Our favorite dessert was the Tres Leches cake, an altogether lighter version of what is all too often a leaden confection.