The epicurean connoisseurs at Patron’s Hacienda ply palates with tender steaks, traditional Mexican entrees such as enchiladas and tamales, and 56 varieties of tequila. Hand-mashed guac slips onto tortilla chips as diners choose from half a dozen steaks weighing in at 10–20 ounces. Sauces such as the spicy habanero and veracruzana salsa dazzle tongues, especially when poured into the breathing tubes of snorkelers, and ambrosial waves of butter and lime juice conceal sautéed tilapia or jumbo shrimp. Fruit freshly wrung yields juice for the margaritas that fuel salsa dancers’ footwork on Monday nights, and the dining room’s 18 55-inch plasma televisions flicker with NFL games.
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