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  • Excited for another addition to Arcadia area & within walking distance of my work. Energetic & friendly staff with yummy food!! The chefs & management are truly passionate about their food here!!! And my drink was smooth & strong! I sat at the kitchen counter to watch the action & passion of the chefs in their preparation of their food! They were definitely having fun & enjoyed cooking up fabulous tasting food!! They really do just make your chips when you order them. Vince, my server (aka 'Napkin Ninja'), was exceptionally attentive with my napkins & drinks as the tacos were overfilling with messy deliciousness (at least with me & finger licking good lol). The Queso was 'light' tasting not heavy. I think it was the flaming TEQUILA cooked with it that makes it very tasty mmmmmmmmmmm!! The Brussels sprouts were fabulous without the sauce but other people love drenching it in the guajillo honey mayo. All the meats on each of the tacos were tender but I was especially impressed with the lamb & the lengua (usually don't care for it but glad I tried it cause it just melted in your mouth). For great lighter taste: the Cachete de Res & Asada. For richer, creamier taste: Cordero & Lengua (for someone who usually doesn't eat sour cream or avocado -the blends were delicious). There are more to try mmmmmm. Vegan lovers will love how the chefs have taken special care & preparations to make sure it will not be cooked or have touched any meat products. Happy Hour will be Monday (all day) & Tuesday thru Sunday 3-6pm with a special menu. What I've tried so far with full descriptions (all gone in my very happy mouth & tummy)- Queso Fundido al Tequila: melted Monterey Jack cheese, tomato, onion, TEQUILA & served with just made chips. Repollo Tiernos (little cabbages): fried Brussel sprouts, lime, spicy pinche seasoning, cotija with guajillo honey mayo. Cachete de res: braised beef cheek, cabbage, cilantro & grapefruit salad w/ creamy avocado & tomatillo salsa. Cordero: braised lamb shank, esquite, queso fresco, cilantro. Asada: citrus marinated skirt steak, avocado, diced onion, cilantro & cotija cheese. Lengua: triple cooked Colorado beef tongue, avocado, diced onion & cilantro w/ roasted tomatillo salsa & guajillo honey mayo.
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