In the kitchens at Mijo's Mexican, cooks wrap large flour tortillas around seasoned ground beef in burritos and sprinkle grilled steak with spices in enchiladas. Outside the kitchen, plumes of steam rise from sizzling shrimp fajitas as waiters cart the dishes to patio tables. Additionally, sampler platters let you combine Mexican staples such as enchiladas, tacos, and flautas in one meal without stealing them from the tables of diners distracted by an argument about non-Newtonian fluids.
Serving authentic Mexican cuisine splashed with flavors from the Baja Peninsula, Habanero's Fresh Mex offers a delicious menu filled with fresh, fiesta-worthy fare. After a half-dozen cream-cheese-filled and fried jalapeno poppers ($6.98) coax taste buds out of pre-consumption comas, diners can delight in a thin-crusted, 12-inch sweet pork pizza topped with pineapple, cilantro, and onions ($9.79) or the chili-rubbed steak of a Texito burrito ($8.29). The Baja-style fish tacos ($7.49) are a popular menu choice and feature beer-battered tilapia swaddled in two soft flour or double-layered corn tortillas quilts and served with cilantro rice and beans. Flan ($2.99) sweetens post-meal mouth-holes, and a bevy of beverages ($1.89–$2) moisturize parched palates with delectable dampness.
Qdoba's burrito baristas handcraft a menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients. Qdoba's culinary crafters create succulent additions to burritos, tacos, and salads, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available for each dish. Diners can bite through the warm shells of three tacos brimming with grilled chicken, steak, or seasoned beef, or mine for black beans and sweet corn within the taco salad’s crunchy tortilla bowl quarry. A festive burrito dinner allows eaters to customize burritos with add-on ingredients, including three-cheese queso or a creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Warm tortilla soup and its crisper cousin, the tortilla chip, let pairs slurp with camaraderie or construct solid foundations for tortilla-chip houses.
Take a moment to feel the tortillas when they arrive on your table at Mercado Juarez Cafe—the soft, handmade wraps are still warm from the griddle. So it's no surprise that these freshly made flour tortillas serve as a base for the menu's selection of mesquite-grilled meats, crisp vegetables, and fiery salsas. These foods are prepared fresh in the kitchen, where skilled chefs extend their culinary expertise to a variety of traditional Mexican dishes, from plump beef burritos to crispy chicken flautas. To craft their signature steak divorciado, they charbroil a 16-ounce steak before drenching the meat in smoky chipotle and flavorful poblano sauce. Meanwhile, behind the bar, servers blend frozen margaritas and uncap cold bottles of imported Mexican beers. After meals, customers can purchase entire cases of the restaurant's signature salsa to share with their friends or serve with the world's largest chip.
For nearly two decades, Arlington diners have been savoring Mexican cuisine prepared by the Zavala family. At La Isla, the Zavalas serve up traditional favorites such as richly flavorful seafood soup, Mexican-style steak, and shrimp cocktail. They also specialize in Tex-Mex dishes such as the Tejas burger and nacho fries topped with pico de gallo and chile con queso. Their drink list includes Mexican sodas, Micheladas, and American and Mexican beers, and their dessert menu features house-made flan sweet enough to make the best revenge taste bitter.
Orbs of freshly made dough chug along the lustrous metallic conveyor belts of Marquez Bakery and Tortilla Factory's enormous tortilla-making mechanism, polka-dotting the chainlink pathways as they're flattened, baked, and morphed into the eatery's trademark fare. The chefs at the family bakery load the disks with traditional Mexican meats, such as chorizo and chicharrón, by hand, whisper "goodbye" to each morsel, and send them off to catered events or the onsite restaurant. They also sate sweet teeth with meticulously constructed custom cakes, harking back to founder Jose Marquez's legacy of selling donuts, pies, and sweet bread from his own home.