I find their food consistently good - a step beyond the standard Mexican combo-menu w/Yucatan regional focus. My S.O. as well as my brother live and breath by their cochinita pibil. They do wonderful marinades for their pork. The shrimp and other fish specialties have wonderful sauces that don't overshadow ...creative yet simple in their presentation. They know how to define spicy - diabla is definitely the work of the devil (and I mean that in a good way) but can go mild for those lacking asbestos tongues. Chile rellenos, fajitas, and fish tacos are equally good. The tostada compuesta is my Friday night standard. The owner ("Abel") was once manager for the CalTech Athenaeum, so he knows hospitality as well as good service, and is a really nice guy. (Note: The menu posted on-line is not complete list of all the specialties).