
Based on 78 reviews
A volcanic stone bowl overflowing with arrachera, chicken, chorizo, pork chop, nopales, onion, and cheese in a smoky burnt‑adobo sauce
Handmade sopes topped with cecina, beans, plantains, plus the soup of the day—a hearty tribute to Mexico City’s Distrito Federal
Tender pork feet simmered in tangy salsa verde, served with chicharrones, nopales, and house‑made corn tortillas