With two successful Mexican restaurants already to his credit, all that was left for Rick Bayliss to do was to open a restaurant that featured Mexican street food. The result is exactly what you would imagine: A cleaned up, and delicious version of tacos, tortas and rib-sticking meals in a bowl like shortrib red chile soup, wood roasted chicken pozole and slow-cooked Gunthorp pork carnitas served with potato-masa dumplings. Before 11:00 you can enjoy Mexican breakfast fare like churros, chiliquiles and some of the best Mexican-style hot chocolate north of Tijuana.