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Cheap, fresh Mexican fare made with local ingredients keeps the Cobble Hillbillies coming at this Smith Street taqueria. The Oaxaca salad teems with pickled red onions, guacamole and cilantro-lime dressing. Overstuffed tacos--like the moist mahi-mahi or braised carnitas--come piled with more cilantro and peppy housemade salsas, while a flurry of cotija cheese tops slender enchiladas, filled with a choice of proteins (steak, shrimp, pork or chicken). Though seating is limited--pray for an open stool at the bar--the joint is as bright as its food, with sunny yellow walls and warm, welcoming employees.

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