This nearly 10-year-old restaurant serves regulars the best breakfast in town. While it nails the standards (huevos rancheros, etc.), diners are advised to expand their horizons to the chorizo con papas y nopales (Mexican sausage cooked with potatoes and cactus), chilaquiles (tortilla chips in red or green salsa, topped with eggs, chicken, or steak or pork) and huevos ahogados (eggs poached in a smoky tomato sauce with strips of poblano chiles) for authentic and delicious starts to the day. At night, the camarones enchipotlados (shrimp in chipotle sauce), a half-dozen mole dishes and house-made chips with divine guacamole are the stars. Don’t miss the esquites appetizer (corn off the cob topped with Cotija cheese, chile de arbol, epazote and Mexican sour cream) or margarita ahumada (a smoky margarita with roasted-chile-infused tequila). Just trust us.