Tacos Uruapan takes its name from the hometown of its founder, who began his journey into culinary mastery nearly three decades ago with a simple taco truck on a street corner. Today, the Solorio family continues to own and operate the fruits of his labors, dishing out handmade cornmeal sopes, plump burritos, and the ever-popular tacos at a handsome Mission-style restaurant that commands the corner of a busy intersection with a thatch of palm trees and even a pint-sized turret. Kid-friendly nachos, bean burritos, and quesadillas abound, but so do traditional Mexican options including fried pork carnitas and beef head and tongue.
The chefs at Restaurant & Taqueria Mar y Tierra prepare tangy dishes sourced from the sea and the earth. Six steak options share the menu with seven types of shrimp cocktail. Tostadas bear fresh cargo of citrus infused ceviche or shrimp. The restaurant's cooks also fry up fish fillets and turn out classic chicken enchiladas and chilies rellenos, which diners may pair with brews imported from Central America and East America.
El Agavero’s chefs craft a menu of Mexican specialties with a focus on fresh cactus dishes. Loosen jaw hinges to welcome starters of sopitos ($8.95), whose quintet of sopes delivers a wallop of flavor on tortilla vessels. Super burrito famoso ($10.65) fills fists and tortillas with a savory mélange of vegetables and guacamole before being anointed with red enchilada sauce. Gastronomic gurus facilitate vegetarian munching by deneedling fresh grilled cactus ($9.95), setting aside their prickly arsenal for later use as toupees for balding pine trees. House margaritas wash down savory flavors, and desserts of house-made flan can act as a culinary quill filled with custardy ink for scrawling epicurean epilogues across tongues.
Los Panchos crafts delicious Mexican cuisine from fresh ingredients and traditional recipes, filling its menu with more than 75 south-of-the-border standouts. Rather than calming grumbling tummies by taking a nap in a life raft as it gently sways away from the shore, guests may stuff them with burritos brimming with refried beans, guacamole, and a choice of chicken, beef, or pork ($8.50). Juicy pork carnitas can fill soft tacos ($3.25 each), enchiladas ($3.50 each), or deep-fried chimichangas ($5.75), or erupt from cheesy mountains of nachos ($8.50). Like a traffic light, chili verde’s sauce comes in a choice of green or red ($9.25), letting diners barrel into spiciness or pause to savor a mild chili flavor with each meaty bite.
For 30 years, the cooks at El Patio Original have prepared classic Mexican cuisine as well as dishes tinged with the zesty flavors of the Southwest. They grill hormone-free chicken for fajitas and fresh seafood for seven seas soup, a simmering medley of crab legs, shrimp, octopus, red snapper, scallops, and calamari. Vegetarians can dine on burritos stuffed with chile rellenos or chile verde con queso— a plate of sliced potatoes and mild Ortega chilies covered with melted cheese. At a full bar, servers pour glasses of beer and wine and mix desert pear margaritas.