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Even if the food weren't tasty, filling and inexpensive, we'd come to this crowded family-owned Westside institution, its walls covered with Mexican- and Indian-themed memorabilia and photos of faithful customers, for the freebies alone: thick, crunchy, hot tortilla chips with a slow-burning salsa and bowls of crisp carrot chunks marinated in vinegar with onions and hot chilies. Fortunately, the usual lineup of tacos, enchiladas, tostadas, quesadillas and other Mexican standbys are done well here, too---nothing fancy, but with quality ingredients, authentic seasonings and home-style generosity. The guacamole is freshly made, and the whir of a blender is an omnipresent part of the background noise as the bar turns out pitcher after pitcher of straight-ahead margaritas. We also like some of the less common menu items, including a light stew of shredded chicken breast, tomatoes, peppers and onions, served with rice, salad and hot tortillas; and sinus-clearing pork chile verde. When we're really hungry, we go for the Extra Super Mule, a huge burrito stuffed with your choice of meat, beans, lettuce and cheese, then smothered in enchilada sauce and more cheese. No wonder there can be a weekend wait of half an hour or more during peak dinner hours.
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