The fast-casual restaurant tempted us since opening day in October with a commitment to making fresh food daily: tortillas, salsas, seven taco fillings, five quesadillas and a handful of side dishes as well as a slate of drinks that includes four types of margaritas. Our traveler (with vivid food memories of his grandmother’s all-day cooking of beans, stews and sauces) vouched for the authenticity of the red and white metal tables and chairs as well as the made-from-scratch food. The restaurant tweaked some things since opening: switching from table service to counter orders and lowering prices.