We're addicted to Mexican food and wanted to create a place that we would want to frequent.

Master restaurateur, Danny Meyer, always asks himself: "who wrote the rule that...?" We like his style and found ourselves asking:

"Who says you can't make great Mexican food outside the Mission?"

"Who says you have to sit in a crummy room to get authentic food?"
(or, if the room's nice why does it have to be so over-priced?)

Also, "what is up with a basic cocktail costing $10.00+?"

We believe in "bang for your buck". Not because the economy is slow, but because it just makes good sense. Lastly, we hired “people people” with heart, a strong work ethic and integrity. We want to be around nice people and thought you might too.

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