Los Cabos Mexican Grill is awash in color, from the vibrant paintings that speckle the pink, green, and blue walls to the fruity frozen margaritas that line up on the bar. In the kitchen, chefs shower homemade enchiladas with bright-green salsa and deep-brown mole, topping overstuffed burritos and chimichangas with rainbows of pico de gallo, guacamole, and sour cream. They fold fresh seafood into specialty entrees, such as citrusy fish ceviche and spicy shrimp a la diabla.
Behind the bar, servers whip up a range of specialty cocktails, such as blueberry margaritas and sweet frozen daiquiris. Customers recline in cushy booths and watch chefs prepare guacamole during entertaining tableside performances, marveling as they nimbly slice up fresh avocado, dice onions, and transform napkins into a flock of doves.
The kitchens inside La Bamba Fresh Mexican Food look a bit different than most restaurants. That's because they don't have a freezer or a fryer, and instead focus on fresh food cooked right in front of the customer. The restaurant's chefs start with traditional bolillos?a soft Mexican roll?or tortillas that are made specifically for the restaurant each day. In addition to the as-big-as-your-head La Bamba burrito, they craft tacos and tortas with meat or vegetarian fillings. Chefs can then add a spicy touch and splash dishes with their hot sauce, which is so popular people ask for it in bottles or pepper-spray form.
La Parada presents visitors with an impressive menu chock full of fresh seafood and shrimp cocktails, along with sizzling cuts of grilled beef and tortillas stuffed with slow-cooked meats. The bill of fare spans across the diverse culinary subsections of Mexican cuisine, with Veracruz-style tilapia filets and fresh octopus ceviche, tender morsels of pork carnitas, and towering trompos of succulent al pastor. Guests savor servings of chorizo, goat stew, and rajas con queso with the help of tacos, burritos, sopes, and osmosis. To wash the whole show down, the cantina slings a host of Mexican beers and micheladas.
The menu at El Taco King is printed in English and Spanish, a hint at the culinary roots of the burritos, enchiladas, and tacos therein. In the kitchen, chefs sear steak, pork, and chicken for tacos, along with less common butcher selections such as goat, tripe, and head meat. Bottles of wheat-hued Mexican beers clink together with the sound of a xylophonist’s tears falling, and happy sighs drift over bowls of flan and fried ice cream.
Mazatlan is a family restaurant that specializes in traditional recipes presented within a warmly welcoming environment free of rogue cannon fire or aluminum space bats. Spicy and mild-minded palates alike can mull over a full menu of savory standards such as custom-cooked steak or chicken fajitas ($11.75), as well as off-the-beaten-path treats such as seafood enchiladas with fish, crabmeat, and shrimp atop a bed of rice, guacamole, and pico de gallo ($8.99). Mazatlan's more straight-up specialties include the pineapple chicken grill topped with tomatoes, red onions, pineapple slices, and avocado ($10.75). And for anyone who has ever been tempted to order a taco that contained only more tacos, the fajita burrito ($8.99) might be the closest thing to living out the dream of foods wrapped within foods wrapped within foods. Once you've built up a solid mouth-fire, put it out with a signature 27-ounce Mazatlan Margarita (Tequila Cazadores, triple sec, sweet and sour mix, Red Bull, and Grand Marnier, $9.15) and some fried ice cream ($4.25).