My Neighbor Felix is friendly, popular and likes smoke — not the type that fills the air, but the kind infused in cooking. I’m not referring to an actual person, but a Mexican restaurant.

We were surprised that most of the fare sampled had more smokiness than piquancy. Among the appetizers is three salsas served with hibiscus chips. The triad included rojo, verde and mango/pina. The red was a dark, rich shade. Its flavor profile suggested chipotle, which are smoked and dried jalapenos. Although there was no heat, this was my favorite of the three. The green, made with tomatillos, was also mild. In contrast, the finely diced mango, jicama, pineapple and tomato salsa, while colorful, were bland.

The chips are crispy, purple (thus the hibiscus) and a clever deviation from the standards served elsewhere. Anticipating that more would be needed, our friendly server brought a small bowlful without being asked. We finished the chips but left a lot of the salsas.

What I appreciated most about Felix is its menu didn’t offer a multipage array of Mexican food standards. Yes, there are tacos, burritos and enchiladas, but these are specific, one-of-a-kind options. For example, there are seven taco options, three enchilada choices and six specialty plates, two of which are burritos. Each featured a unique filling.

The braised short rib enchilada ($25) was a mashup of flavors that wasn’t as consistently palate-pleasing as it should have been. Oddly, some bites were exceptional and others weren’t. It was as if some in the oversized orchestra of flavors were off key, with others in tune.

The menu described the beef as “Guajillo braised.” Guajillo is a dried Mirasol pepper that is slightly sweet and smoky with an earthy flavor. It’s the base for many sauces in Mexican cooking. The short rib was in the outstanding category. What upset the balance of flavors was the mole Amarillo that surrounded the three enchiladas.

Even though it’s called Amarillo, this mole is rarely, if ever, yellow. It is sweeter than most moles, but here that sweetness didn’t play well with the rest of the dish.

What did enhance the entree were the marinated heirloom cherry tomatoes and watercress. Although less of the latter is needed; the mound of greens hid everything else on the plate.

This came with a choice of Mexican fried rice or smoky black beans. The latter, topped with crumbled cojita cheese, were indeed, exactly as identified: smoky.

The hot iron seared burrito ($17) was a creative departure augmented by its inventive plating. It’s stuffed with cochinita pibil (pork marinated in citrus), pico di gallo, cabbage and smoky black beans. The burrito is cut into four round pieces with each one stacked side by side. It’s served with Mexican fried rice with bits of egg, corn and green pepper.

Staff was friendly and our server, in particular, was helpful in her description of menu items and keeping water glasses filled. The decor is bright, with a lot of windows, high ceilings and a wall filled with (fake) greenery. The restaurant got noisier as the hour grew later.

My Neighbor Felix

Mexican cuisine for dining in or carryout.

Location: 1645 Briargate Parkway, Suite 203

Contact: 1-719-759-4616; myneighborfelix.com

Prices: $11 to $54

Hours: 11 a.m.-10 p.m. Monday through Thursday; 11 a.m.–11 p.m. Friday; 10 a.m.-11 p.m. Saturday; and 10 a.m.-9 p.m. Sunday

Details: Credit cards accepted. Alcohol. Wi-Fi. Outside dining.

Favorite dishes: Hot iron seared burrito.

Other: Gluten-free and vegan options available.