Avocados crushed in a volcanic-stone molcajete while you watch, carne asada over mesquite, and our grandmother's mole negro.
Tortillas pressed to order from heirloom corn ground in-house. Flour tortillas the size of a hubcap, the Sonoran way.
Made at your table. Tell us how hot.
Melted Chihuahua cheese, chorizo, flour tortillas.
Tomato-chile broth, crisp strips, avocado, crema.
Half chicken in 30-ingredient mole, sesame, rice, tortillas.
Mesquite-grilled skirt steak, charro beans, grilled onion.
Roasted poblano, Oaxaca cheese, light egg batter, ranchero sauce.
Gulf shrimp in chile de árbol sauce.
Goat-milk caramel custard.
Cinnamon sugar, Mexican chocolate for dipping.
Rice, canela, vanilla. Free refills.
Clay-pot coffee, piloncillo, cinnamon.
Abuela Rosario's recipe starts on Monday with toasting four kinds of dried chiles and ends on Wednesday with a pot as black as coffee. We make 40 quarts a week and it's gone by Sunday.
Big plates, bottomless café de olla and a mariachi trio at noon.
The streetcar stops a block away. Patio is shaded and dog-friendly.