En route to the Mayan to see Moon (think Solaris), Todd and I stopped by Señor Burrito’s for dinner, which is just around the corner from the Mayan and next to the Hornet. I wondered about the three toughs standing by the front door, but it turned out they were waiting for takeout.

Inside, Señor Burritos is comfortable, a small restaurant that has the feel of a fast-food place. It’s a bit rundown, and the sign by the clock that reads, “Notice: 24-Hour Surveillance,” indicates a mistrust of the clientele. (I really hate the way Denver is becoming a city where you’re always watched, on the buses and on the light rail, even on the streets, and now in restaurants.)

We sat by the counter, where we had a view of the kitchen, and thought about what to order. Our waitress was fantastic. She was short and very busy and ran around a lot and apologized to Todd because he couldn’t have his horchata (rice milk) because they had just run out and the cook was really busy and didn’t have time to make another batch. He ordered a Tamarind Jarritos instead, which was so fizzy it made me feel excited in my mouth.

Senor Burritos provided my second experience with a flat enchilada (on the left), that is, a tortilla enchilada that has been properly “en-chili-ed” and rolled up with the minimum amount of cheese. I much prefer them to the larger, stuffed, Southwestern variety. The relleno was also flat and apparently satisfactory, since its shape was the only note I made about it. The beef taco was nothing special. The green chili had a kick, but just enough that I enjoyed it instead of wanting to flee from it into a vat of sour cream.

It was solid Mexican food, a good place to get a quick meal before a movie or drinks. I would definitely go back.

This particular Lucile’s is not in an old house, like the one in Boulder. It’s laid out like a restaurant, with fairly wide aisles between tables. It’s a little easier to navigate but not quite as cozy and quirky as the location in Boulder. There is also a large but quite sunny patio on Logan.

We skipped the beignets that we usually order, but my breakfast came with this lovely, crumbly, moist biscuit. I started my meal with hot chocolate made with Lucile’s house-made chocolate milk, heated and mixed with cinnamon and nutmeg. It was more flavorful than the Starbuck’s version I usually get, even if I do make the barista add extra chocolate and caramel.

Todd ordered the Carlin County, which always reminds of a friend of mine who likes to go four-wheeling in his souped-up jeep. The sausage gravy over another buttermilk biscuit was creamy and slightly spicy, and it looks like a big hunk of sausage worked its way into the red beans.

Todd loves his grits, but I’m not as fond of them. This time I chose them for my side with the Cajun Breakfast, poached eggs with hollandaise over red beans. It was a mellow combination. Although Lucile’s red beans tend to be spicy, they didn’t have a chance against a combination of grits and hollandaise. (If they put the eggs in the grits, it would look a bit like a Santa Claus face, don’t you think?)

It’s always a struggle to finish a meal at Lucile’s: the food is great, but there’s so much of it.