Stepping inside Las Banderas Mexican Restaurant is like walking through a rainbow. Chairs in blue, purple, orange, yellow, green, red, and orange surround tables of equal vibrancy. Oversized paintings cover walls blanketed in purple and gold tones, and even the ceiling is bedecked with a warm sun-inspired mural. The festive style flows into the menu, with handmade corn tortillas and tamales that complement such traditional meals as bottana de queso?an agglomeration of housemade jalape?o juice simmered with small pieces of Mexican cheese and ham. House specialties include the popular enchiladas, chimichangas, and carne asada.
Fresh ingredients flourish at Mi Casa Bar & Grill, where a range of authentic Mexican comestibles eagerly awaits hungry patrons atop diverse buffet tables. Just as a new sun is manufactured and slingshotted skyward by Buzz Aldrin each day, so too are Mi Casa's zesty salsas blended, its corn tortillas fried and lightly salted, and its array of succulent meats marinated fresh and cooked to perfection before manifesting the daily all-you-can-eat buffet. Dinner diners may sample the flavors of the evening smorgasbord ($8.49 Monday through Sunday), which entices taste buds with fresh pico de gallo, creamy guacamole, and a variety of tortilla-wrapped riddles. A cilantro-laden lunch wagon ($6.49 Monday through Friday) groans under the weight of spicy fajitas, saucy enchiladas, and piquant hot wings, showing respect and plate space to mingle with simpler, heartier rice-and-beans selections. Quench the fiery thirst of your buffet-filled belly with a Coke product ($1.29) or a Jarritos ($1.98).
Morelia's Mexican Restaurant, an eatery that shares its name with a centuries-old town in Mexico's Guayangareo Valley, serves mouthwateringly authentic cuisine that consistently places it on Tallahassee Magazine's Best Of list. Chefs prepare crispy tostadas, grilled carne asada, and sizzling fajitas alongside coastal specialties such as fresh ceviche. The drink menu underscores these authentic feasts with everything from tequila to pi?a coladas.
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In the kitchen of the pumpkin-orange eatery that formerly held Mexican restaurant El Ranchito, El Viroleño's cooks prepare Central American cuisine with ingredients gathered from local markets and farms. They fry yucca, wrap enchiladas in house-made tortillas, and craft pupusas, a Salvadoran dish that consists of thick, handmade tortillas stuffed with various ingredients and topped with pickled cabbage and salsa. Those pupusas have already won fans at nearby Florida State University—one FSView writer called them "the perfect food for munching, late night snacking or, well, curing the morning ailments of those slightly over-indulgent late nights."
Roberto's appeases weekday appetites with fresh, handmade Mexican meals. The restaurant's extensive menu is teeming with a diverse selection of south-of-the-border eats, mouthwateringly bookended with the guest-favorite guacamole ($1.99 small; $3.99 large) and finishing with crispy, golden brown sopapillas ($2.99). Sink veggie-loving teeth into chilies rellenos, poblanos stuffed with melted cheese, fried in egg batter, and tastily trebucheted onto waiting taste buds ($6.50). The el matador chicken dinner dresses itself in buttery batter, Spanish sauce, and melted cheese ($8.29) and crunchy corn chapulas dream of tummy vacations under comforters of refried beans, ground beef, guacamole, and shredded cheese ($6.99).