Surrounded by bright shades of lime green and rose, La Fogata serves savory Mexican recipes that embody authentic Mayan and Oaxacan flavors as much as Tex-Mex standards. The chefs use made-from-scratch ingredients as much as possible, from the guacamole made regularly in small batches to their library of salsas sorted according to the Dewey decimal system. Patrons can customize massive burritos to their heart’s content or let La Fogata’s cooks pack them with chili rellenos, seafood medleys, or fajitas with vegetables and meats. A combination of mild anchiote sauce, orange juice, lime juice, and spices marinates the Mayan-style grilled pork steak to give it a sweet and spicy touch. In a lounge-esque bar area, visitors toast goblets filled with frosty margaritas and sip pours from a selection of more than two dozen types of tequila. Check La Fogata's Facebook page for menu and specials updates.
Realistic murals grace the walls at Pepper's Mexican Grill, but the real show-stopper is the food. The kitchen staff prepares everything from burritos, tamales, and tacos to tortas, mole, and carnitas. If you can't decide what to order, try the Cowboy Combo, which blankets a half rack of smoked ribs and a chicken breast with peppers, bacon, cheese, and barbecue sauce.
Visitors at Tortilleria Y Tienda De Leon can order tacos on housemade tortillas to eat in the store, or they can browse aisles of groceries to make authentic Mexican meals at home. Its display cases brim with “colorful Mexican sweet buns” available for carryout, according to OregonLive. In the grocery section, butchers cut fresh slabs of meat at the meat counter, and an assortment of fresh produce eliminates the need to make salad with leaves from a neighbor’s oak tree.
Wake up to breakfast and weekend-brunch house specialties, including a homemade granola served with fruit and yogurt, milk, or soymilk ($6.50), or a fluffy rack of silver-dollar buttermilk pancakes ($4.50). The pesto scramble ($9) fries up a garden full of growables (zucchini, tomato, roasted red pepper, and onion) with parmesan for a decadently delicious vegetarian dish. Moderately priced, traditional tastes dominate the afternoon and evening menu like a black bear in a hot-dog-eating contest. Snag the Burger Di Carlo ($7, or $8 for a black-bean burger), the B.L.A.T (a B.L.T. plus avocado, $8.50), or the spinach salad ($9), among other options. Pair eats with liquid accompaniment in the form of beer, wine, cocktails, or a variety of non-alcoholic sips.
The chefs at Emily's Teriyaki & Pho seduce taste buds with a Japanese and Vietnamese-inspired menu prepared fresh daily with homemade sauces. Like most houses, teriyaki dishes can be built up from a base of noodles or rice and topped with meat, tofu, veggies, and sauces ($6.99+). Give noodle soups ($6.49+) a flavorful center with beef such as round-eye steak and well-done beef brisket, or sink teeth into specials such as korean barbecue rib ($7.99). Wash down comestibles with a Vietnamese–style iced coffee ($3–$3.79), an 8-ounce chocolate milk ($1.99), or a libation from the full bar.
Between 10 a.m. and 2 p.m. on Saturdays and Sundays, Santa Fe offers brunch, during which you can satisfy your hunger with a breakfast burrito ($7.25), huevos rancheros ($7), or the mighty “breakfast is served,” with eggs, chorizo, beans, and potatoes ($7.75). Sample brunch drinkables, such as the picosa bloody Mary ($5) or the salty dog with vodka and fresh-squeezed grapefruit ($6). The lunch menu offers everything from burritos ($3.95–$8.50) and quesadillas ($1.50–$6.60) to tiger-prawn ceviche ($5) and loaded veggie nachos ($8). Fill up on the grilled fajita dinner with seasoned chicken, guacamole, and pico ($9.50) or the fish burrito with grilled mahi mahi, rice, lettuce, cabbage, guacamole, and pico ($8.25).