Mexico City Restaurant and Lounge

Recipes brought from Monterrey, Nuevo León in the early 1960s still anchor the kitchen, which turns out chile rellenos, menudo, and four varieties of fried tacos prepared the same way across decades. Along the bar, the room keeps an easygoing neighborhood pulse, where visitors pull up for spicy pineapple margaritas or a shot and a beer, pairing plates with house salsas and the special sauce from the fridge.