"After living in CA for 17 years, AND being a food critic there where I was PAID to find, eat and criticize, I think I have become adept at ferreting out the best of the best. For Mexican food, owner Reuben has achieved that big time. For one thing,he is one of the FEW Mexican restaurants that does NOT use the dreaded Canola--really really bad oil. He know this and actuallywill consider our favorite--Sustain--for the future. We ordered the chicken mole and a cheesy pork quesadilla, and achimichanga and and pork enchilada (two different occasions). and all were delicious. The mole is refined and incorporated intothe enchilada, not just poured atop, which makes it rich and dreamy. The quesadilla was meaty and cheesy, and served with bothsour cream and guac. Yum. Loved the chimichanga, again with guac and sour cream. the pork enchilada was brimming full withdelicious shredded pork and a lot of cheesy goodness. And, of course, their margaritas are stellar (more affordable than at somearea places), and there are always the complimentary chips and salsa appetizers. Thanks Rueben, for running the best Mexicaneatery in the area, and surviving the huge challenges of the last few years. We're so glad you're still there to be our go tofor Mexican food, every bit as good as our CA experiences."
