Review from New York Magazine

If you like the idea of bright, brash, elegantly finished Mexican food served in a setting where margaritas are slurped, not sipped, elbow the Chelsea boys and girls out of the way and snare yourself a table here. A recent expansion and renovation has given the room less of a bursting-at-the-seams feel, while the new revamped menu has added her sophisticated touch to new dishes like mustard-and-guava-paste-crusted lamb chops.