From Texas Toothpicks to Fajita Fingers to a Shrimp Soup made of a homemade recipe featuring fresh pico de gallo, fresh avocado and 1/2 pound of fresh coldwater shrimp, Chef Javier Ortega creates Mexican that recalls life the way you want it to be--real. Pollo Ala Parilla, Camerones Ala Mexicana, fresh Tilapia, Milanesa Steak Sandwiches, cheesecake chimichangas, Guisado De Puerco, everything is made from scratch to order. The tequila vault is as impressive as the cooking. 27 varieties of tequila lead the charge. Frozen sangria is a must. Beers from Javier's homeland are available by draft or bottle . But if you want adventure, the 64 ounce margarita flames the imagination. It's the complete staff of 45 who breathe life into the fresh, from scratch Jose's experience. The new Blue Sombrero. It's a kitchen table. It's a cold Dos Equis in your hand. It's old school for modern times. Non-traditional Mexican Food. Hours: Monday-Thursday 11 am-10 pm. Friday-Saturday 11 am-midnight. Closed Sunday.