Come taste the dream.

Chorizo, grilled steak, ham, pineapple, bacon, bell peppers, Oaxaca cheese and grilled onions. The sandwich we named the place after.

For two. Beef arrachera, pork chorizo, beef cecina and adobado pork with charred green onions, chiles toreados and tomatillo salsa — served in the volcanic stone, still bubbling.

Chicken thigh and leg under a semi-sweet mole of guajillo, pasilla, mulato and ancho, with seeds, nuts, spices and chocolate. Weeks of practice in every plate.

Three corn tortilla birria tacos filled with adobo short rib and melted cheese, with habanero salsa and consomé for dipping.

Roasted corn kernels, mayo cream sauce, Tajín, lime and cotija, with cilantro and a side of chips. The reason there is street corn on half the tables.

Ordered by more tables than any dessert has a right to be. Several reviews mention them before the entrées.