The staff recommended the carnitas, sans carnitas ($12 regularly, $10 sans carnitas), which I ordered, dubiously. It probably had the most toppings of all the meat-sans-meat offerings. Along with some really salty fries it had crema, pico de gallo, cilantro, avocado, cotija cheese, and lime, which was pretty good. The tanginess of the cotija cheese and limes made the saltiness of the fries seem less cloying, while the creaminess of the avocado and crema added interest to the crispy, straight-from-the-fryer fries. My 12-year-old son ordered the Irish Fish & Chip Fries ($10). (He's on an Irish kick right now.) This was a slightly bland but perfectly crispy Natty Boh-battered cod served with a delicious caper dill tartar which would have more than made up for the lack of seasoning in the batter, but alas, my young man will not touch creamy sauce. Adding to the dilemma, the fries were overly salted, which left us debating whether we should add salt to the fish when the potatoes were so salty.