Strolling through the lush landscape of the sleek yet rustic patio, you’d think you were walking into an oasis. Just inside are friendly servers and a warm, vibrant atmosphere. We started with queso flameado with chorizo (which could have used a little kick) and a campechana of crab and shrimp with ripe tomato and green olives. Beef enchiladas are served with fajita-style meat and ladled with a bold ranchero sauce, while carne tampiqueña arrives as perfectly grilled tenderloin medallions flanked by a cheesy enchilada covered in decadent mole. The adjacent El Bar serves up a variety of craft cocktails. (9/13)