Burrito Loco Restaurant has been serving its namesake dish to hungry West Villagers since 1983. In keeping with its name, the creation is stuffed with a seemingly crazy number of fillings including charcoal-grilled skirt steak or grilled chicken, black beans and saffron rice, queso, guacamole, and two salsas (roasted red and tomatillo).

But while burritos are the stars of this Mexican eatery, they aren't the only reason it has withstood the test of time. Below, a breakdown of some of the crucial ingredients in Burrito Loco's recipe for success:

• The guacamole. Made from Hass avocados, lime juice, fresh cilantro, and sliced jalapenos, it's prepared tableside, with a traditional stone mortar known as a molcajete.

• The decor. The exposed brick and stained glass windows may be chic, but the centerpiece is the long bar, which is topped with vibrant-hued patterned tiles.

• The non-Loco burritos. Other burritos come stuffed with Gulf shrimp or freshly-ground sirloin. Diners can also try a vegetarian version stuffed with spinach and wild mushrooms.

• The drinks. The bartenders craft cocktails in every color of the rainbow (including blue!), with selections ranging from margaritas to fruity sangria. Best of all, most drinks are $5 during happy hour.