When Angelina Velez opened her first restaurant in 1986, she only had to cook for 10 tables. But that wasn't nearly enough to accommodate the crowds that arrived seeking out her homespun Tex-Mex cooking. She spent the next several years moving to larger spaces only to have the crowds repeatedly fill them to capacity. Currently, Angelina's boasts two locations, although each one remains committed to the same comfort foods and family-style spirit that Angelina embraced when she was cooking for 10 tables. This means that classics, such as shredded-chicken flautas and tamales topped with chili con carne, appear alongside some of the menu's less traditional items, which include avocado, grilled bell pepper, and onion enchiladas and fried, bacon-wrapped butterfly shrimp stuffed with Monterey jack cheese, jalapeños, and love.