Though it won’t strike many aficionados as truly authentic, this Latin Quarter cantina is known for its generous platters and cheery, mismatched decor. A chicken and lime soup arrives topped with crunchy corn tortillas, the broth rich with citrus, breast meat, white rice, onion, tomato and sprigs of cilantro. Pollo pipian, a grilled chicken breast topped with a thick but salty layer of ground pumpkin seeds, green chilies and cumin, is less successful. The Volcanic BBQ brings a stone mortar bubbling with grilled chicken, tender marinated beef strips, barbecued shrimp, spicy chorizo and gooey mozz; served with decent refried beans and rice, soft corn tortillas and creamy guac, it’s perfect for the patron who can eat his weight in tacos. Live music on Saturday night. Mains $11–$18.