Ten-inch housemade tortillas envelop Señor Locos' burritos, which teem with rice and beans, pico de gallo, cheese, and carnitas or shredded chicken. These hearty bundles epitomize the menu’s American and Mexican influences, which the chefs also channel into Texas-style ceviche—made with pico de gallo, avocado, tilapia, and housemade salsa—and mesquite chicken fajitas. Being a local street taco authority, they offer 11 varieties of tacos to meet several tastes. Even their Sombrero salad is chocked full of Tex-Mex flare, filled with lettuce, shredded chipotle chicken, cheese sauce, and avocado relish, served in a plate that performs the Mexican Hat Dance when asked nicely.
Retro-styled chairs upholstered in red and teal fill the dining room, where walls painted vivid shades of yellow, green, and blue don Mexican beer ephemera and flat-screen TVs. An outdoor patio also sits prospective vacationers in the warm sun.
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