Helmed by married couple Tomas and Maria Silva, the vibrantly embellished restaurant (formerly an 800-square-foot storefront) offers an energetic dinner menu dominated by straight-outta-Tenochtitlan tamales, tacos, nachos, and gorditas. An order of stone-ground corn chips and salsa ($2.50) kicks off Cinco de Mayo's 24-hour fiesta with a little edible confetti. You can also indulge your inner wizard with an order of queso fundido molcajete ($7.69), a bubbling stone cauldron filled with asadero cheese to drizzle atop your tacos (add chunks of chorizo, chipotle, habanero, or ham to the mix for $0.35 each). And if the burrito original (filled with your guisado choice or carne asada, beans, rice, lettuce, and cheese, $7.50) isn't big enough, the burro gigante ($13.99)—a two-foot behemoth stuffed with beans, rice, lettuce, tomato, two meat choices, and (it's rumored) a burro—will give you the mind-bending thrill of eating something larger than your own head. Vegetarians can abide by their uneasy peace treaty with chickens by dining on roasted chile poblanos stuffed with cilantro rice and white cheese ($8.79) or vegetable fajitas ($9.25) filled with cactus, onions, bell peppers, and zucchini. By this point, your piñata might be dangerously close to popping, in which case a spoonful of flan ($3.99) or refreshing gelatina ($2.99) make for safe dessert options. But if you don't want to disappoint the blindfolded birthday boys gathering around your bulging stomach with bats, go with the heavenly tres leches cake ($4.25).