: This family-run Mexican restaurant, bedecked with neon-colored fabrics, weathered wooden booths and colorful paintings on the walls, trumpets a familiar menu that hasn’t changed in more than two decades. And while it's still a dependable spot for locals hankering for green chile, most of the dishes lag behind the competition. Still, the house-made tamales (spicy but not overly so), chicken mole, chile rellenos and pork posole draw a steady stream of nostalgic regulars --- and there are several vegetarian dishes, including many that incorporate cactus. When it comes time for dessert, you’ll know it’s your lucky day if the cook had time to make flan.

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RESTAURANT AWARDS 2013

Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.