This inviting Oak Cliff cafe charmed us on several fronts: the hot drinks—from affogati to atoles—served in pre-Columbian-style pottery; the authentic chilaquiles; the Mexican pastries, sized perfectly for seconds. Although the agave-based cocktails beckoned, we sipped instead a splendid cafe de olla, sweetened with piloncillo and cinnamon. The chilaquiles, topped with a fried egg, are a loose layer of crispy, fresh-fried tortillas and your choice of proteins and salsas; we’re crazy for the chorizo version. The milanesa de pollo panini wowed us with its chicharrón-encrusted chicken breast, and the cajeta empanada proved a perfect finale. We’ll be back for an afternoon mezcal drink and torta de birria. Be sure to check out Xamán’s sibling, Ayahuasca Cantina, for an enticing dinner menu.