The murals adorning the walls are handpainted with outstanding artistry in royal colors depicting parts of Mexico.

The service, the fastest I've ever seen.

The concept, a family one.

Inca Mexican Restaurant has arrived in town.

Julie and I noticed that the wait staff treated us as though we were their only guests, even though they had a large crowd during the lunch rush on Tuesday.

We were amazed to see a server bringing us our food within five minutes of our order. Cheese just melted. Plates still hot. Everything.

First, they served us a wonderfully hot salsa with tortilla chips.

"Okay, this is hot enough that anything I taste after is going to be hot," I told Julie. "And guess what -- I can handle it," I boasted.

With near historic chili recipes in the family, I can handle just about any hot salsa. Only one restaurant ever had me drinking everyone's water at the table. All 12 of them and then some.

The chips were also something to speak of. Julie said: "They're really hot, which is nice. At some places, you get cold chips."

Then, they couldn't wait to take our order.

"They've got a pretty extensive menu," Julie said, leafing through the menu that included more than two dozen lunch and dinner combinations. And that just took up one of the seven pages.

I took a long time to order and then asked for suggestions.

The waitress, Denise, suggested the California Burrito ($6.50), which I went with. From the choice of chicken or shredded or ground beef, I chose shredded beef. Julie ordered the 2 Enchiladas combination, also off the lunch menu ($6.50).

"Oh, holy cow," Julie said, noticing the waitress bringing the food to our table such a short time after we ordered it.

"I don't think I can melt cheese that fast," I said, noticing the steam still coming from the plate, and the cheddar and Swiss perfectly melted on the large burrito with sides of rice and beans.

The tomatoes topping the dish were freshly chopped , along with green onions and lettuce. And it was adorned with just enough -- but not too much -- red sauce.

The beef was flavorful and well cooked. The lettuce was mixed with carrot and a light vinegar sauce. Melted cheddar and Swiss also topped the beans.

Julie had an overflow of rice with hers. Too much to eat in one sitting, but great nonetheless.

Open just last Friday, the place was already seeing a very good crowd. And their attention to each customer was admirable.

On our way in, they opened the door even before we got to it and welcomed us in. On our way out, they thanked us for coming in.

In fact, several people thanked us for coming in.

It's a friendly place with more than enough menu items to choose from -- even shrimp nachos, an extensive seafood lovers menu and its own menu of taco salads.

Anna Maria Basquez is arts and entertainment reporter at the Coloradoan. Reach her at AnnaBasquez@coloradoan.com.