Ay Cocula is known for its meat dishes such as Parraillada for four people, Tacos al Carbón, and just about all forms of beef and pork.

The beef Tacos al Carbón seem to live up to their billing as one of the restaurant's specialties. Served with charcoal broiled chunks of meat on a soft taco, the garnishes add the required flavor for an authentic Mexican taste.

Chiles Rellenos were surprisingly good, since they seem to be so hard to perfect at so many restaurants in the city. The ones here had a less than average amount of grease, authentic Mexican cheese in the middle, and no sauce on top to distract from the flavor. The best part, though, may be the chile itself--it was not too spicy but flavorful, and not too tough.

The Red Enchiladas were a disappointment with almost no sauce and some type of strange flavoring, but the seemed quite authentic when compared to ones I have eaten in Mexican hole-in-the-wall restaurants.

The Flautas shared the same strange flavoring I noticed on the enchiladas, but the sour cream and guacamole were good. I also appreciated the fact that the tortilla shells were not overcooked.

The rice and beans were good but not exceptional.

Baked Potatoes are smothered in butter (actually it tastes more like margarine), and seem to be baked the old-fashioned way instead of being microwaved.