Tired of the recent influx of "authentic" Mexican joints that fail to meet your expectations? Then sample some of the zesty dishes at this neighborhood establishment where the tostada shells are made right before your eyes and the bounty of fresh ingredients line the counter. Owner David Gurtz doesn't use lard, MSG or sulfites, and sticks with extra-lean steak and pork, skinless chicken breasts and 100-percent cholesterol-free canola oil. We recommend the homemade black-bean soup and the muy grande "macho burrito," washed down with fresh watermelon juice. --Gayot.com