Say good morning (or good afternoon) to this charming café that can crank out more than iced lattes or shots of double espresso. With a kitchen so small one could perhaps cook and wash dishes at the same time, and yet, these owners have high ambitions. Heirloom corn sourced from various villages in Mexico is a real point of pride here, and it appears in several incarnations. Triangle-shaped tetelas are stuffed with black beans and wrapped in hoja santa leaves; while crispy tlayuditas are toppled with hen of the wood mushrooms and salsa macha. A taco special might uncover avocado, salsa verde and a runny egg. Soft, hearty tlacoyos stuffed with pinto beans arrive crowned with a mountain of avocado. There is also a second location in Williamsburg.