Poblano cooking is the point here, from tacos árabes on pita-style bread to a mole poblano that tastes like it took a day to build. The dining room leans into it with regional art and cumbia on the stereo. There is a salsa bar, plus half-liter Mexican Cokes and ice-cold jamaica. Chilaquiles are cooked to order. Open Tuesday through Saturday only, but it runs until midnight.