The menu anchors on gordilas, huaraches flautas, corn-based vessels built to order with shredded beef or chicken, finished with lettuce, crema cheese. These are not Taco-stand afterthoughts but the primary offer, each built with attention to the corn itself and the balance of toppings. The huarache, a thick oval griddle cake, is the kitchen's signature format: crispy enough to hold weight, soft enough to tear, a single plate that reads as a complete meal. Order online for pickup or delivery.