"The menu of this family-run restaurant is filled with dishes matriarch Maria Moso learned to make in San Juan Pilcaya, her hometown in the Mexican state of Puebla. Weekdays are for everyday dishes, like picaditas (thick, chewy rounds of masa topped with cheese and salsa), crispy quesadillas, tacos, and pambazos, while the weekends are for the festival dishes: barbacoa, an herbal beef soup called guasmole, and chicken soup dyed red from guajillo chiles." - aimee.levitt, Eater Staff