Head chef Edgar Torres and his kitchen crew bedeck handmade corn tortillas with braised meats, homemade salsa, and fresh vegetables. Frosty imported brews tower over steaming tacos and tortas, and more than 50 tequilas made with blue agave serve as the foundation for margaritas and cocktails. Frequent visitors snag favored firewaters from rented tequila lockers to fuel revelry over plates of barbacoa tacos, which the Chicago Sun-Times called an "instant hit."

Natural wood accents, distressed walls, and festive murals parade rural color, and waiters deliver water in liquor-bottle-shaped decanters with oversize shot glasses for quick imbibing. Tendrils of mouthwatering aromas tickle passersby late into the evening, drifting from overstuffed tacos that reporters from Where reported "wowed" taste buds.