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						  A quick check of my &ldquo;Where Did I Eat?&rdquo; calendar reminded me that I first ate at Zocalo some five years ago, shortly after it opened. I am reminded that restaurants with consistently good food and a humming vibe have longevity because they have built a base of loyal patrons. Zocalo is that kind of place; it has settled nicely into a niche, one that works for its patrons because they know what to expect. For example, the trio de guacamole has been on the menu since day one. Yes, a tweak has been made here and there in how  &amp;hellip;
					  
				 
	  				  
   