Some items on the menu look familiar: breakfast (chilaquiles, eggs in various incarnations), beef tripe soup or a bowl of hearty broth and pork ribs that are so welcome in the colder months, and many varieties of tacos. But a larger kitchen and expanded dining room allow for more options. You can still get tacos filled with barbacoa or lengua, but fish and shrimp tacos are also available. Guacamole is available as a generously portioned appetizer ($7.95) (and say yes when your server asks if you would like it mixed with pico de gallo). Chunky, rustic, and just what it should be, it's a fine complement for the chips, which, like the tortillas, are made at the Eastern Avenue location.