Rare is the visit to this cheery hangout that we can get past the bowls of creamy queso, fresh guacamole, and salty, paper-thin chips. But we’re learning to offset that indulgence with new and welcome salad options. Owner-chef Sarah Castillo now turns each specialty taco on the menu into a salad; our preference is the al pastor, which finds the pulled pork with grilled pineapple, onion, cilantro, and pickled red cabbage atop a giant bowl of mixed greens, cucumber, avocado, and queso fresco. Sitting on the patio is fun when the temperature allows; otherwise, you’ll find us tucked into a banquette inside the cool cantina, closer to the new frozen margaritas and super-chilled Topo Chico.
City: Fort Worth