The menu centres on breakfast and comfort fare, Chilaquiles, aquachile, menudo, café de olla, the kind of food that anchors Mexican tables rather than the restaurant-circuit standbys. This addresses a gap in the neighbourhood's Mexican dining, which skews toward casual taquerias; here the kitchen treats brunch and slow-cooked soups as deliberate offerings, not afterthoughts. Menudo, the tripe and hominy stew traditionally served as a hangover remedy, is the calling card, a dish that demands confidence in its core audience and signals a kitchen cooking for community rather than tourism. · No website yet.