- Matthew Schniper
House salsas are ... unique. One tastes more like Italian pasta sauce with heavy oregano, the other still tomato-paste-y but chunkier with a chili finish. From the lunch menu, “no substitutions,” our plates arrive molten hot with cheese in various stages of melt at all turns, textures and consistencies familiar from TV dinners. A chile relleno ($8.25) rates abysmal, soggy and eggy with lame green chile. A tamale-sized smothered avocado and pork burrito, with a bean tostada ($10.25) shows more combo-plate mayhem. Hard-edged, pot roast-flavored pork yields to creamy avo mash, with no uniting joy. The tostada’s forgettable.