Why We Go: A dependable stop for weekend huevos rancheros, and the place feels homey and casual.
What We Eat: Either the chiccarones (fried pork skin) or lengua (tongue) in whatever form available, both Tex-Mex staples hard to come by in the Mid-Atlantic. Good, hot tongue is some next-level comfort food.
What We'd Change: Better consistency. Menu items can be hit or miss, and once or twice we've ordered something the kitchen ended up being out of.