Though the restaurant has expanded many times to accommodate the perennially large crowds, the atmosphere remains endearingly festive with arched doorways and oilcloth-topped tables. Owner Tona Vega presides over the spacious dining room as rowdy packs of young diners and families make short work of queso flameado, massive combo platters, enchiladas, carne asada, tacos, burritos and fajitas. Other items include entree-sized salads, pork chops, bacon-wrapped shrimp and the parrilla especial with quail.
The line of waiting diners occasionally stretches out the door on weekends, so go early if you can't wait. The restaurant is closed on Sundays.