Of all the kinds of CaliMex, TexMex, authentic Mexican etc. Mexi-cuisines around, this runs a track between authentic (try the mini street tacos) Americanized (how many kinds of margaritas?) and the downright different (enchiladas made by layering tortillas with filling like a cake, rather than rolling them like manicotti). The carnitas and steak fillings for the tacos are very good.
The salsa would've been better if not cold, and we prefer refritos to frijoles negros, but the food was nicely prepared. Tortillas are made by hand in the middle of the restaurant. Atmosphere is nice enough; prices are standard.
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