Youd think just about any decent burrito joint on carnitas-loving Solano would thrive, and yet this space (covered in relentlessly flowery Talavera tiles, natch) has struggled. Now, as part of the Monteros restaurant group, its prospects look as shiny as ceramic glaze. Many of the kitchens moves come from the middling-burrito-joint playbook perfectly fine if you just want to fill up but the signature Monteros dishes rise above. Dont miss the supertasty barbacoa, long-cooked lamb leg massaged with a cloves-heavy spice rub.
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Extra Info: The restaurant says 20 to 30 percent of its produce is organic