The menu at Frida's (named after Mexican artist Frida Kahlo and a sibling to Andersonville's La Cocina de Frida) is still being tinkered with, but the menu offers simple, decent, slightly overpriced Mexican food such as tamales and enchiladas.

The dining room, with bright red walls and pictures of Frida Kahlo, faces Southport and also includes a view into the kitchen. Customers can choose steak, marinated chicken or cheese filling for enchiladas ($14) and pick from verde, mole or ranchera sauce accompanied by rice and refried beans. Sauces are made fresh every day, incorporating local produce when possible. Chicken enchiladas with mole feature a sauce that lacks a bold, spicy kick, but the shredded chicken wrapped in corn tortillas taste fresh and enjoyable.

Also on the menu are guisado de camaron ($16), marinated grilled shrimp in a chipotle, onion and garlic salsa; pollo in mole negro ($16), meaning grilled chicken topped with rich mole sauce and sesame seeds; ceviche ($8), with shrimp, tomatoes, cilantro, onions and avocado; and bomba Frida ($16), a heap of pork, chorizo, ham and peppers spiked in a pineapple and chile salsa topped with bubbling queso.

Drinks offered include margaritas, sangria, and Corona and Modelo beer.

Average cost: $10-$20

Centerstage Reviewer: Mary Susan Littlepage