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While the house guac ($5.50/$6.95) could stand a bit more salt and lime, the Gorditas de Chicharrón ($2.75) may be the only serious misstep on the menu. But boy, what a stumble. Crumbled pork cracklins (chicharrón) are entombed under thick corn masa and then deep — and I mean deep — fried until what tastes like every last drop of oil in the restaurant has been absorbed. Each bite into these leaden little cakes trigger tiny eruptions of grease. Imagine the Exxon Valdez capsizing on your tongue.
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