About US 

The cooks and owners, Santiago and Socorro Huerta, Santiago a seasoned veteran of the venerated El Bandito restaurant in Rockland County. Santiago came to the United States in 1980 from Puebla, Mexico, with dreams of opening their own restaurant. In February 2021, they set up shop in an old, bistro restaurant. Despite the restaurant's gruff exterior, the company is warm and friendly, and the food is hearty and spicy. They also have a beautiful patio that you can enjoy during the spring, summer, and fall.

After sampling their homemade salsa, hot sauce and chips, try the taquitos Mexicanos a double layer of white corn tortillas griddled with your choice of filling (including dry steak, pollo, chorizo, carnitas, and spicy pork) with diced onions and fresh cilantro. Mole poblano, the national dish, is well represented here. A complex sauce cooked for many hours, it is made with a mix of dried chile peppers, sesame seeds, bread, chicken stock and chocolate. The resulting gravy is rich, sweet, bitter and spicy, all at once -- ask for this over chicken enchiladas or steak. Wash all these down with their large selection of cold refrescos like Mexican Coca-Cola made with real sugar cane in vintage glass bottles, Jarritos fruit sodas, or Senorial, a sangria-flavored soft drink.

Looking for a different weekend brunch? Huevos rancheros, the breakfast of macho Mexican cowboys, is two fried eggs, perfectly cooked with a green chile sauce with a generous portion of spicy chorizo sausage, along with refried beans, melted cheese and Mexican rice.