Nothing defines a border weekend better than the ritual of grilled meats: carnes asadas. At La Carreta, the sight of hacienda-style decor (wagon wheels, check) is as enticing as the smell of the mesquite fire. There’s a menu of favorites, from plates to kilos (about which more in a minute). Tacos al pastor feature guajillo chile–steeped pork married with grilled sweet pineapple and folded into fat, handmade corn tortillas. “Presidente” quesadillas are a culinary candidate we can agree is vote-worthy—they consist of corn tortillas (made in the glass-walled kitchen minutes before) and stuffed with asadero cheese, grilled shrimp, and onions, and bracketed with black beans and Mexican rice. A recent breakfast treat brought battered (lampreado) nopalitos (cactus pads) tossed with scrambled eggs and sided with black beans and grilled potatoes. Ah, but you’re wondering about this kilo thing. It just means ordering by weight for a boisterous group. We like the grilled arrachera (strips of fajita), chicken, or sirloin, plus rice, charred onions, salsas, and a stack of house tortillas. On your way out, sample the pastry cart—if you dare.