James McGuffey, owner of Alamo Door & Awning, built his business on a simple guarantee: he promises customer satisfaction with his newly installed or repaired garage doors, garage-door openers, and extendable awnings, or he doesn't charge for the service. To deliver on such a pledge, he maintains a team of top-notch technicians and a stock of most of the hardware needed for any job. He even sells the hardware piecemeal to those who want to attempt repairs on their own, providing helpful advice and tips for such do-it-yourself projects on his website.
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.
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.
A complex chorus rises from a crowd, drifting onto the patio of J Millan’s. The sound comes either from the nearby Cowboys Stadium or Rangers Ballpark, or from televisions inside the bar. At tables on the patio, conversation centers around burgers, enchiladas, and grilled shrimp, and glasses clink together with the gentle jangle of Robocop trying to get out of a sedan.
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.
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.