"Husband and wife team Armando Hernandez and Nadia Holguin (a classically trained chef) bring the meat-centric home cooking of Chihuahua to their small but mighty menu, featuring, among other things, melting beef cheek barbacoa (smoked for more than 12 hours), tender lengua, and crispy fried tripas — all tucked in handmade corn tortillas and doctored up at the salsa bar. Their mini empire (three locations) may have been built on tacos, but puffy flour gorditas, laden with rajas (chiles and cheese) picadillo, or deshebrada roja (shredded red chile beef) make equally satisfying comfort food." - Nikki Buchanan
Bill Addison