Executive chef Philip Aviles fires up the barbecue and serves hot and spicy delicacies at this chic Tex-Mex addition to the South End's plethora of eclectic eateries. Skillet-roasted sea scallops, smoked duck quesadillas and spicy barbecued quail are some of the first courses. Main course entrees include chipotle and horseradish encrusted salmon and crispy young organic chicken in green chile sauce with black bean and mango salsa. The bar area is large and the Margaritas are quite good. Join the young local crowd of patrons that enjoys burritos stuffed with sophistication.