"Coming in hot with its signature pozole, made from house-nixtamalized heirloom hominy in a variety of broths, Jose Avila’s Ballpark banger doesn’t stop there — not for a moment. In a dimly lit, cantina-esque setting, the kitchen also specializes in guisados featuring ingredients like bone marrow, cochinita pibil, chayote squash, and even grasshopper served on tacos, pambazos, and more; puts its own spin on brunch Thursday through Sunday via items such as carne asada–topped huaraches and concha French toast; and rocks the trompo on Wednesdays, when al pastor or fish tacos come with a margarita for $5–$7. And speaking of cocktails, the bar does wonders with not only tequila and mezcal but the likes of pox, pulque, and charanda." - Eater Staff
