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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. — Rob Patronite and Robin Raisfeld

Sat.–Sun., 11 a.m.–3:30 p.m.

Duck confit blue corn crepas, $8.95; seared salmon Napoleon, $21.95; chile relleno, $16.95