Such a tiny kitchen and such a large menu, but chef-owner Carlos Rodriguez makes it all work—and goes way beyond Tex-Mex in the process (lamb burgers with feta, smoked salmon tacos, one of the best ribeyes in town). Chips and guacamole served in the shell of the avocado are a perfect partner for the Fuego Rita, and the made-to-order carne asada enchiladas (with lots of meat and cheese and a little bit of jalapeño) are definitely worth the wait. (6/12)