The chefs at Patron's Mexican Kitchen and Watering Hole (formerly Big City) take a creative approach to Mexican food; though they incorporate some authentic Mexican dishes, they often redesign the classics with elements of local ingredients and recipes. They frequently use the bar's craft beers and tequilas in their cooking to fashion dishes such as beer-basted burgers, pulled-pork and chicken-tinga nachos, and steak and shrimp tacos with gluten-free wrappings. They also stock a taco and fajita bar for private parties and catered offsite events.
The restaurant's craft beers number no fewer than 80. These beers complement a range of blanco, reposado, and añejo tequilas, which bartenders force to stay in their rooms until they agree to become margaritas. Servers ferry dishes and drinks until 2 a.m. amid light and sound from fireplaces, flat-screen HDTVs, and pool and foosball tables.
