(From January 2011) From the braid-bespangled velvet sombreros on the walls to the straight-ahead Tex-Mex on the plates, this congenial family-run spot makes us grateful for our state’s indigenous Mexican cuisine. The chicken enchiladas came slathered in red sauce and crowned with chopped onions, and the chalupas delivered freshness with every bite. Even the charro beans had an intriguing smoky lilt. Beer, wine, & margaritas.
My Library
