The result draws real praise — quesabirria tacos, mole enchiladas, and a coco tres leches cake, alongside esquites and guacamole that reviewers rank among the best in the city — backed by a genuinely regarded agave-forward cocktail program and a weekend brunch service.
It's grown enough on that reputation that co-owners Herrera and David Morales (college friends turned business partners) were reportedly planning a second location in Forest Park for summer 2026, converting an old archery space into their next kitchen.
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