At El Charro the cooks prepare south- and almost-south-of-the-border flavors for lunch and dinner. Their housemade tortillas fold together to create Mexican favorites like burritos, fajitas, and tacos, while their mesquite wood grill gives a smoky flavor to Tex-Mex dishes. Diners can pair meals filled with shrimp, rib-eye steak, and saut?ed peppers with tableside guacamole, and can cool off their mouths with margaritas or a glass full of rice.
The skilled chefs at Carlos O’Kelly’s Mexican Cafe whip up burritos, enchiladas, and sizzling fajitas to fill an extensive menu of south-of-the-border cuisine. Diners push aside still-steaming nacho and quesadilla starters as a waiter approaches, arms meticulously stacked with plates of enchiladas and burritos ($8.99–$9.99 each). Chefs slather spinach and mushroom enchiladas in butter garlic sauce, and the burro en fuego specialty burrito befuddles meat detectors by burying contraband shredded beef and spicy chili sauce deep inside a warm flour tortilla. Diners can also look over a gluten-free menu to bite into enchiladas and fajitas prepared on corn tortillas as, in the kitchen, blenders buzz up pomegranate and strawberry frozen margaritas into salt-rimmed glasses for frozen fruit consumption without fear of stuck tongue.
Abelardo's Mexican Food dishes out spicy and savory dishes of authentic Mexican cuisine, from tender morsels of carne asada, to cheesy quesadillas stuffed with steak and pork carnitas. At nine locations across four states, guests zip through the drive-thru or settle in for dinner 24 hours a day, seven days a week, wrapping their hands around tortas made with fluffy bread and zesty Mexican chorizo, or digging forks into spicy chile rellenos.
Viva La Bamba's saves flailing tongue buds from edible ennui with its menu of authentic Mexican dishes, specials, and mixed drinks. A combination of tacos, enchiladas, burritos, and vegetarian eats make for steadfast meal mates ($6.25–$7.75), while inventive house specials tantalize palates, such as the Viva La Bamba, a fajita love fest that marries chorizo, shrimp, chicken, and rib-eye steak in delicious matrimony ($12.50). Those looking to sturdy their sea legs sans restrictive sailor suit can choose a pescatarian plate such as the camarones a la diabla, a serving of shrimp piqued with spicy red sauce ($9.50), or the sautéed salmón Viva La Bamba ($9.25).
The agave plant, which is traditionally grown in Mexico, produces a nectar that can become sweeter than honey with proper aging and cultivation. It's appropriate that Agave Grill takes its name from this established Mexican crop, since the restaurant's primary focus is on the cultural authenticity of its dishes.
Modern hanging lights cast shadows on vibrant burgundy, yellow, and robin's egg blue walls, and large front windows fill the dining room with natural light that illuminates plates mounded with chimichangas, sauce-slathered enchiladas, and burritos stuffed with al pastor or tender carnitas. In addition to the tried-and-true cuisine, Agave Grill also pays homage to its spiritual homeland by displaying photographs of Latin American landscapes and demanding that each guest conjugate the Spanish verb for "swallow" after each bite.:m]]