For more than 35 years, Maria's Mexican Pueblo has served up fresh, authentic Mexican cuisine made from fresh ingredients. Unlike Thanksgiving at a scientist’s house, they never use any chemicals when they craft specialties such as sizzling chicken, steak, or shrimp fajitas, or the hungry hombre plate, which mixes one burrito with one beef taco, one guacamole taco, and sides of refried beans and rice. They also serve up specials such as stacked nachos piled high with chicken, refried beans, and whole tomato slices.
Curra's Nuevo Cuisine's kaleidoscopic, meticulous plating complements the warm, multihued eating area as diners sample inventive twists on Mexican culinary classics. The appetizers, including chilaca rellena, an anaheim pepper stuffed with goat cheese and onion-and-pomegranate relish ($9), queso flameado, a sea of cheese speckled with an archipelago of onion and chorizo ($7), and a daily selection of ceviche, touch down like flavorful flying saucers on the tongue, demanding attention and the surrender of world leaders. The pato almendrado, duck confit dressed unorthodoxly in a coat of almond and saffron ($21), may befuddle taco purists, and pineapple traditionalists will fume over the puerco al pastor, a cowboy-cut pork chop with guajillo sauce, onion, and pineapple ($22).
The traditional Mexican cuisine at Fonda Rosalinda's sates appetites with fresh seafood, fragrant spices, and flavorful vegetarian dishes. Lunchtime starters such as the mexican-sausage-stuffed choriqueso cheese dip ($5.95) overflow with flavor, and entrees such as the pescado tacos ($9.50) brim with tender morsels of fresh sea bass. Carne asada en salsa de mole con callos y camarones ($10.95) combines a grilled steak with scallops and shrimp blanketed in a mole sauce and painstakingly placed diacritic marks. Dinner diners can sample the carne asada con camarones, callos, calamares y nopales ($24.95), which covers a platter of grilled rib eye with shrimp, scallops, and cactus, or taste the chili relleno de carne o queso al mango ($12.50), which stuffs poblano peppers with beef or cheese before drizzling them in mango sauce.
In an inviting space decorated with colorful murals, patrons dine on gourmet Mexican cuisine and sip specialty cocktails, house-made sangria, and margaritas made with fresh limes. Vegetarian specialties include garden enchiladas and chipotle-soy meatballs with beans, rice, and plantains, and omnivorous dishes include salsa-simmered steak fajitas and roasted red tilapia.
Led by the husband and wife team of James and Beverly Black, JB's Ribs & More's barbecue masters slow cook pork, ribs, and poultry before plating the meat with hearty sides of comfort fare. As described in a feature from the Daily Times, the Blacks' culinary career began in James' mother's backyard, where he learned to whip up succulent chicken and ribs by barbecuing on the weekends. The barbecue pros soon outgrew their home-based business' finite supply of wet wipes and opened a full-time restaurant that could sate Maryville's hunger for soul food such as five-cheese macaroni and pulled-pork slow cooked for 14 hours. Patrons can lick their fingers while browsing the eatery's free WiFi, or carry out one of JB's family-size meals and feed all their novelty cookie jars some much-needed protein.
Inside La Parilla, bright sunflower-colored walls stretch from the rustic tiled floor to the lofty ceiling and overlook a spread of hearty Mexican dishes and fruity, top-shelf margaritas. In this light and airy eatery, chefs spin out all the south-of-the-border favorites, from cacophonously sizzling fajitas and fish tacos to seven types of enchiladas teeming with liberally spiced meat and floods of melted cheese. At the full bar, mixologists update the classic margarita with mango and strawberry flavors, imbuing drinks with a tropical essence usually achieved only by puréeing a box of miniature umbrellas.