Citysearch Editorial Review.
Venezuelan-based quick-service chain spins the flavor wheel to come up with combinations that are atypical to the many fresh Mex eateries around town. Guerrero tacos are topped with shredded cabbage and cilantro-spruced salsa. Durango burritos are packed with mango relish and chunks of fish. Tostones star flattened fried plantains, topped with guacamole and pinto beans. Patrons dig into their Mexican edibles, eyeing suspended racks of beer bottles, interrupted by trips to the self-serve salsa bar to a do a little flavor wheel spinning of their own.