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A 2003 offshoot of a same-named restaurant farther uptown, this lively spot is modestly decorated with light green walls, high-gloss wood tables and Aztec-inspired artwork. The made-to-order, tangy guacamole presented in its own mortar is excellent. Even more flavorful are the sopes--corn-flour patties layered with spicy chorizo, beans and stringy Oaxacan cheese. Tacos, burritos, chimi-changas and fajitas are popular entrées, but it"s the more unusual regional specialties that caught our attention. A nicely charred rib-eye steak is topped with strips of poblano chilies, and shrimp a la diabla balances chipotle pepper heat with a creamy sauce.

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