Puffy tacos, frito pie, queso, and other evolved Tex-Mex dishes are mainstays at chef Josef Centeno’s latest operation. Do not miss the perfectly caramelized sweet potatoes, the fried Brussels sprouts, and the guacomole, which just might be the best in the city. The ’50s hall-like space also offers its fair share of tequila and mescal drinks, along with homemade fruit mashes and Bäco-Pops.

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