A small diner-like space with a huge TV that you can't hear above the music. Casual service, professional and polite, but it still feels like you can just relax and eat.
There's a Mole Negro Con Pollo where rivers of black mole run over a tender chicken breast and leg. Let it sit and savor for a second before you scoop up some more. The mole has so many layers working together, first the sweetness, then the earthiness, then the darkness and almost-bitter smoke that packs a bit of heat at the end. Drag the warm corn tortillas through it and don't just skim the surface.
Dab a sizzle of salsa on top, very little or a little bit more depending on your tolerance. A single drop makes your mole come alive.
The Goat Barbacoa Taco is a must. This foot-long tube is a kaleidoscope of tenderest meat, with tendon and connective tissue stewed soft to add texture to each shreddy bite. If this tortilla isn't handmade, it sure has me fooled. Dunk in the consomme, bow your head over the bowl to catch every delectable drop.
Oh man, this is a meal. You can't leave here not stuffed, and you'll never feel so good about being full. Don't waste a single drop of mole or consomme - the meats are good but the sauces and soups are even better.
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