Stomachs growl only when they're hungry or preparing to bite the hand that keeps tickling them. Tame the beast within with this Groupon.
Choose Between Two Options
- $10 for $20 worth of Mexican fare at the Lee’s Summit location
- $10 for $20 worth of Mexican fare at the Kansas City location
The menu spotlights carne asada with rice and beans ($12.99), squash-blossom quesadillas ($9.49), and handmade chicken mole enchiladas ($12.99).
Guadalajara Cafe
Guadalajara Cafe shies away from the Tex-Mex standards found at typical Mexican restaurants in favor of the authentic flavors and spices you’d expect to find simmering in a family “cocina.” Its chefs attended culinary training in Guadalajara, where they developed a special appreciation for the cuisine of Jalisco, a region that extends from central Mexico to the Pacific coast. They even spice up this Jalisciense style of cooking with exotic ingredients such as squash blossoms, nopal cactus, and shrimp wearing tiny safari hats to create dishes reminiscent of those first envisioned by the Aztecs.
The result of their dedication to tradition is a menu of central Mexican classics such as chilies rellenos drizzled in spicy tomatillo sauce, hand-rolled tamales, and tacos filled with charbroiled, citrus-marinated meats. In her blog Around the Block, Mary Bloch—the author of the Kansas City Star’s restaurant guide—lauds the eatery’s mole, calling it “as good as it gets.” Diners can wash down these authentic morsels with a selection of Mexican beers or tequilas infused with jalapeno, cilantro, and tamarind.
Guadalajara Cafe
Guadalajara Cafe shies away from the Tex-Mex standards found at typical Mexican restaurants in favor of the authentic flavors and spices you’d expect to find simmering in a family “cocina.” Its chefs attended culinary training in Guadalajara, where they developed a special appreciation for the cuisine of Jalisco, a region that extends from central Mexico to the Pacific coast. They even spice up this Jalisciense style of cooking with exotic ingredients such as squash blossoms, nopal cactus, and shrimp wearing tiny safari hats to create dishes reminiscent of those first envisioned by the Aztecs.
The result of their dedication to tradition is a menu of central Mexican classics such as chilies rellenos drizzled in spicy tomatillo sauce, hand-rolled tamales, and tacos filled with charbroiled, citrus-marinated meats. In her blog Around the Block, Mary Bloch—the author of the Kansas City Star’s restaurant guide—lauds the eatery’s mole, calling it “as good as it gets.” Diners can wash down these authentic morsels with a selection of Mexican beers or tequilas infused with jalapeño, cilantro, and tamarind.
