The kitchen specializes in the kind of everyday preparations, salsas made to order, slow-braised meats, hand-rolled tortillas, that define a household kitchen transplanted to a commercial space, not fine-dining interpretations of Mexican cuisine. This matters in a city where much Mexican food aims upward; a place that feeds its community the way a family feeds itself fills a different need entirely. The caldo de pollo and chile rellenos are the anchors of the menu, dishes that travel as comfort rather than novelty. · No website yet.