A big mural of a skull-headed moth makes a splash at this homey Mexican cantina, where the menu is short and the food is tasty. Owner Alice Mathers cooks the shredded beef and chicken, the key ingredients for her burritos, tacos, nachos and quesadillas, for eight hours. The best-selling basic burrito is a soft tortilla wrapped around beef or chicken plus black beans, guacamole, tomato salsa, jalapenos and more - customers can pick and choose, and add heat from chilli bottles on the tables. Mathers prepares everything, sans chef or waiters, and makes the chilli chocolate truffles, too. It’s a no-frills, speedy, healthy feed.