A tiny west-side kitchen cooking Michoacan and Zacatecas recipes with almost no concessions to anyone. The albondigas soup is the dish regulars order by name, and the chile relleno is worth the wait. Breakfast plates start at nine. Bring cash, because that is all they take, and expect a handful of tables rather than a dining room. Closed Wednesdays, with Saturday running two hours later than the rest of the week.