If your curious about how different Mexicanfood is from one part of the country to another, this small, very unpretentiousrestaurant serves good old-fashioned Mexican cuisine from the north of thecountry with a menu that changes depending on time of day. You’ll notice howthe tortillas are usually made with wheat instead of corn as well as the focuson dried meat, like machaca, in many of theirdishes.  For breakfast they havethe classic machaca, served with eggs and wheattortillas. For lunch and dinner, they have gorditas made with wheat on a griddle and stuffed with meat or tamales, ifyou do want something less northern. Highly recommended are also the burritos, and the enchiladas; the latter madewith corn.