In my budding pre-Chowhound, new-to-California years (circa 1997) I tried La Super Rica in Santa Barbara for the first time and it blew my mind.
(Bear in mind that until that point, my New Jersey and Midwestern "Mexican food" experiences were limited to Taco Bell and whatever beans and spanish rice combo plate Chili's served up).
My experience sounds incredibly similar to the owner of Tinga, who says he visited a friend at UCSB. He "...went to La Super Rica [for the first time] and I had a number 16 and a number 14 and my life changed forever." Indeed, it was the same for me. #16 is the "Super-Rica Especial, char roasted pasilla stuffed with cheese and marinated pork, served on 3 very fresh handmade tortillas. #14 is the Chorizo Especial, an unctiously decadent pool of melty white cheese with chorizo, which you scoop into more of those freshly made tortillas. It's a helluva long way from the fajita plate at Applebees.
Although I'm now a great deal more familiar with the various regional types of Mexican food (though it's not my forte) and fresh tortillas are now something I expect (rather than an special event item to swoon over), La Super Rica still holds a special place for me, and it's rare that I ever drive past SB without stopping in for a bite.
This would be fantastic if they could pull it off.