Mary Vasquez has brought her mama’s tried-and-true recipes to a colorful dining room and bar in the Ridglea Hills area of West Fort Worth, and they in turn are bringing hordes of patrons hungry for her signature enchiladas and sauces. We found, as in past visits to her other two shops, that we are fondest of her mix-and-match enchilada combo plates (they give six options for fillings and seven for sauces). Perhaps our favorite pairing this time was a filling of diced yellow squash and zucchini with a puckery-tart tomatillo-lime sauce and a scattering of mixed cheeses on top. Its meaty equal was the curried-chicken enchilada blanketed with a velvet-smooth, brick-red mole punctuated with sesame seeds. We would return also for the Texican, a plate featuring shredded brisket-and-cheddar enchiladas covered in a mild ancho chile sauce. A bonus was the accompaniment of beautifully simple pinto beans, not mucked up with extraneous ingredients. Patrons sticking to a keto diet love the avocado halves topped with brisket or grilled chicken and finished with jack and cheddar cheeses. Anyone feeling the urge to splurge can start with a jumbo watermelon-jalapeño margarita and end with tres leches cake.