The New Rebozo is even more likable that the old New Rebozo, now that all of those strips of colored paper and other paraphernalia that once hung from the ceiling (honoring one celebration or another) have been done away with. The decor has been dolled up, but the food hasn't changed -- it's still solidly Mexican and quite enjoyable.

What I particularly like about the New Rebozo is that every dish I sampled tasted fresh, like it had just been made.

As it goes with many Mexican restaurants, rice and beans are standard accompaniments with most dishes, and New Rebozo is no exception. However here, the rice and beans are often served on a separate plate, not all splashed into and around the main component of the dish. Also, the rice is white, nice and sprinkled with tidbits of peas and carrots, and the beans have not been smushed into a paste.

The guacamole has that fresh-made taste. A blend of silky smooth and chunky, with the avocado sharing the stage with onions, diced tomatoes and cilantro. A little more lime juice would have made it a lot more interesting.

One of the stars of the menu goes by the name of Guadalajara. This combination plate puts together a hunk of tender grilled skirt steak (half the usual portion), one enchilada filled with chicken and dressed with chihuahua cheese, and one flauta stuffed with chorizo (you get to choose the fillings). Nicely presented on a square plate with chopped lettuce, there is plenty of food to go around, considering that sides of rice and beans are part of the deal and that each of the main characters gets dressed with either a dab of guacamole or a strip of sour cream.

New Rebozo breaks out the mole sauces in a number of ways (on chicken, steak and shrimp). Grilled skirt steak (carne xcaret) gets a duet of mole sauces, poblano and pipian (pumpkin seed). On their own, these mole sauces are good eating, but when paired with the skirt steak, the pleasure level goes way up.

One of the more interesting shrimp dishes is called camaron ajillo. This is a simple yet enticing arrangement that bathes the shrimp in a sauce made of olive oil, garlic, chile guajillo and nopalitos (prickly pear cactus). The shrimp were cooked just fine, but a little less of the oil would have made the dish a lot more enjoyable.

New Rebozo offers an entourage of enchiladas, so was decision-making time. Will it be the enchiladas with the mole sauce? Next you get to choose the filling (beef, chicken, cheese or chorizo) and the sauce (tomato, tomatillo or chipotle). I went with the chipotle sauce number (enchiladas Pancho Villa) and asked for two filled with beef and two filled with chicken. The sauce draped over the enchiladas had just enough zing to qualify as spicy, and there was no skimping on the filling. Also splashed across the top were queso fresco and sour cream.

Desserts are the big four that seem to follow Mexican restaurants around. A ball of ice cream gussied up with nuts and coconuts and cajeta (milk syrup) for one. Sopapillas for two. Flan for three. And the pastry of the day for four. Go with the flan. You can choose from three flavors, but I have always been partial to vanilla. It was fine.

One word of caution: Prices at New Rebozo are a buck or two higher than the average Mexican restaurant around town, but with the quality and care that goes into the cooking, your dollars are well spent.