None of the food at El Matador Mexican Restaurant comes from a can. Where it does come from is Puebla, Mexico—hometown of the chef, who has spent more than 50 years perfecting her family recipes. She uses the same methods of preparing meals today that she did when she first started cooking at age 12: making tortillas by hand, stuffing tamales with mole-covered chicken, and smothering chilaquiles in red or green sauce, depending on which color your eyes are. When it comes to sandwiches, guests can choose between classic tortas or the overstuffed cemita (a Puebla staple). The BYOB restaurant also serves beef, pork, and chicken mini tacos for just 99 cents.