It’s all about the carne here, and you may as well be thinking in kilos, cause metric rules. The dark interior, dense with ranch trappings, opens to a full-view kitchen. Before we get our fajita fix, there’s the obligatory detour to the joys of the nopal botana, cumin-spiked cactus thick with asadero cheese and fresh avocado, ready to be folded into corn tortillas. The kilo adventure, usually split between chicken and fajita, follows with grilled perfection, including onions and a variety of house salsas. (6/13)