The first time I ever set foot in this place must have been at least ten years ago, when I was just a young punk, and I was outraged that they charged for chips and salsa. These days the place looks a lot more frayed around the edges, but the chips and salsa are complimentary. Sipping a tasty margarita as I scanned the menu, my heart set itself upon the seafood enchiladas, made with shrimp and orange roughy. Sadly I was told they were out of fish that day, and after that it seemed that everything I wanted on the menu was fish. Life is cruel that way. I settled for a veggie burrito, which was OK if a bit mushy. My friend got the marinated shredded-pork tacos, which were another story: served simply with cilantro and onions on corn tortillas, they were succulent and delicious. All entrees are served with your choice of mixed veggies (steamed and seasoned carrots, cauliflower, and broccoli), salsa potatoes, or rice and smoky beans. Everything's cooked in an open kitchen located prominently in the dining room, and most tables are directly adjacent to the hustle and bustle of Clark Street.
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