An anchor of Orem’s State Street corridor, named for the stone bowl that reaches the table hissing with steak, chorizo and nopales. Lengua a la mexicana and the trocitos de puerco in red salsa are the sleeper orders. Chips and salsa are complimentary. Breakfast starts at nine Friday through Sunday, which is when the chilaquiles appear. Weekday lunch is the calmest stretch to visit.