One would be hard pressed to find a can opener anywhere in the kitchen of Cilantro Mexican Grill. That's because the restaurant's chefs don't need one; they never cook with anything that's been canned. Instead, they purée the nutty flesh of ripe hass avocados into jalapeño-laced guacamole, slice fresh tortillas into triangles to be fried and sprinkled with fresh lime juice, and grill fresh, adobo-seasoned chicken, steak, and tilapia. Local growers supply the restaurant with tomatoes and onions. At the Providence, Coventry, Warwick, and Rumford locations, patrons can sip from glasses filled with margaritas or craft beers.