Inside a brightly colored modest frame house that’s slightly off square, a small kitchen turns out excellent versions of central and southern Mexico classics—such dishes as chicken pipián verde (with ground tomatillos, herbs, and pumpkin seeds) and cochinita pibil (pulled pork rubbed with achiote). You’ll also find more casual tacos, tostadas, and huaraches (large masa cakes topped with a variety of ingredients). Don’t miss the signature puerco a la cascabel (pork in a chile cascabel sauce). Two things to note: Hours are limited, and this is different from the similarly named restaurant at the DoubleTree San Antonio hotel.