Chris Reyes and chef Gerardo Alcaraz are running the show here - they also operate Aldama, which they're about to transform into a more cocktail-forward nightlife scene.
The tortillas are made fresh on site, with Masienda corn nixtamalized overnight and pressed into firm, chewy discs throughout the day.
There's a terrific suadero, a chunky cut of beef similar to flank steak and popular in Mexico City, that burbles away in El Chato's choricera.
You can also get anything on the taco menu turned into a quesadilla, which just means your meat is folded into a griddled flour tortilla with a layer of cheese.
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