Walk into this unassuming blue- and white-painted house on any morning but Sunday, and you will find a line of patrons waiting patiently for their fix. Follow the line and the smell of fresh tortillas, and you will be led, cafeteria style, to a hot-plate counter with that morning's offerings. You choose from standards like egg and chorizo, bacon and egg, or potato and egg, but there is also barbacoa (shredded lamb or beef), lengua (beef tongue) and a selection of guisados (stews) made of pork ribs or beef. There are sautés made of nopales (cactus paddle) or calabaza (pumpkin) — approximately 20 selections in all — everything made fresh daily. This place is magic.