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  • I started at the bar with a handmade margarita, no pre-made mix. I ordered the tampiqueña. It was so tender, I used the butter knife to cut into this perfectly seasoned cut of beef. I then ordered an IPA beer on draft. They also serve California wines. They make a pozole on Saturdays and if you like beef tripe, the menudo is served on Sundays. I would highly recommend this place, the owner and chef Guadalupe will personally come to your table and chat with you.
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