The food is good, at times outright great, with a list of tacos, salads, soups, and the Mexican tapas called antojitos. Entrees hail from the American Southwest and the plains and playas of Mexico, eschewing standard-issue anything in favor of thinking eaters’ novelties like ahi tuna tamales with polenta cakes. Though the kitchen will occasionally rest on laurels—producing a mushy this, an overcooked that—one can always count on the succulent tamales (which sell out early)…and did we mention the margaritas?