Don’t let the odd name fool you—this small eatery nestled at the junction of U.S. 10 and Highway 16 has a lot to offer. Brightly painted wooden chairs and iron cacti lend a festive air to what used to be a DQ. Refried beans, our litmus test for Tex-Mex restaurants, were creamy, thick but not too lumpy, and unctuous with pork fat. We’re still talking about the enchiladas verdes, plump with tender chicken and napped with a zippy tomatillo sauce, and the chiles rellenos, battered and fried to golden perfection. The guacamole is real, chunky with just the right kick, but it’s the warm, gooey queso that’s memorable. Happily, it can be added to most any dish for a small charge. Totally worth it.