Los Jimadores is the Mexican term for the skilled farmers who cultivate the hearts (or pi?as) of blue agave plants, so crucial to the production of tequila. These pi?as can weigh anywhere from 40 to 200 pounds and require its harvester to answer a devilish riddle. It's not a job for the weak of arm, but the heavenly results of that labor can be tasted in Los Jimadores' signature margaritas, including the Herradura French margarita and coconut margarita. These drinks will find no shortage of dance partners on the expansive menu, which aims to cover all bases on both sides of the border: traditional tacos and enchiladas with homemade corn and flour tortillas, Tex-Mex chimichangas, guacamole made tableside, chorizo-laced breakfast omelets. The equally ambitious desserts offset fried ice cream with the pastel imposible, a gravity-flouting blend of flan and chocolate cake. Los Jimadores can also host parties of up to 80 people in a private room.
When flights from Honolulu touch down at the airport, they occasionally offload more than just passengers—namely, MK’s regular shipments of Pacific fish. Behind the sushi bar, chefs roll traditional maki with this mother lode and gussy up their specialty sushi rolls with atypical ingredients, including mango sauce, mushrooms, and jalapeños, imbuing each bite with the melding of complex, harmonic flavors.
Extending their culinary gaze to create a menu of truly pan-Asian meals, the cooks also stir-fry Chinese-inspired entrees and grill orders of korean short ribs until they are as tender as a Shakespearean sonnet read in the original French. To punch up the authentic flavors of each meal, the kitchen team stirs and whisks together more than 40 of their own marinades, sauces, and spice blends, mixing tradition with innovation to create unique tastes that make each meal at MK's memorable.
New York-style pizza and Italian-style Italian food fill the menu at Café Sicilia, a casual neighborhood joint with a welcoming feel. Served by the pie or slice, sizzling pizzas are topped with canadian bacon, mushrooms, capers, artichokes, and other standard or specialty toppings and give off the aromas of toasted crust and melty cheese. Deep dish, sicilian-style pies pack an extra hearty punch, while stromboli and calzones transform the slice into a more compact culinary vehicle.
Outside the pizza realm, Café Sicilia's chefs plate fettucini alfredo, baked ziti, tortellini, and lasagna. Kids can tuck into spaghetti and meatballs or chicken parmigiana, while parents feast on zuppa de pesce, an assortment of seafood layered in zesty marinara. Culinary expeditions conclude with tiramisu, cannoli, and plain or chocolate cheesecake.
Vibrant red walls and a caricature of a jolly Italian chef adorn Italian Sub Shop’s space, where customers can step up to counter and order 1 of 10 oven-baked subs. Capicola, mortadella, pepperoni, and italian beef are just a sample of the decadent deli meats that sandwich constructors pile atop white or wheat bread and blanket with cheese. The shop caters to vegetarian appetites with an unlimited salad bar, an italian veggie sub packed with mushrooms and mozzarella, and a peanut-butter-and-jelly sub served with an “I love you!” note from the owner’s mom. Hearty bowls of homemade soups, such as spicy chicken noodle or tomato basil, accompany the hot subs, and cannolis and three types of cookies end meals on a sweet note.
A fresh pot of coffee steams on each table at Le Peep, whose diner-style breakfasts and lunches have been hitting tables across the country since the first shop opened nearly 50 years ago. The kitchen staff dips slices of sourdough vienna bread in french custard batter for the signature french toast and transforms fresh eggs into omelets and casserole-style scrambled-egg dishes. Diners can also feast on plates of piping hot chocolate-chip griddlecakes or belgian waffles buried under a heap of dutch apples. Pitas, hoagies, and melts counterbalance breakfasts, as do burgers such as the bacon cheeseburger and the breakfast burger, a morning-style bacon cheeseburger topped with a fried egg and garnished with a picture of a sunrise.
Beyond the twinkling string lights that frame Thai Jasmine's front windows, traditional tapestries dollop the cream walls as framed artwork of bronze elephants stares down at cozy booths. But decorative flourishes take a back seat when waiters begin to drop off steaming noodle and rice dishes?all available vegetarian or vegetarian-repellant by request. Alongside steaming crocks of hot and sour soup lay morsels of flame-kissed chicken, beef, and shrimp amped up with coconut milk, sweet-and-sour sauce, or several varieties of curry. After polishing off the last Thai-style chicken wing, patrons can retreat to the gated outdoor patio for a banana sundae with fried ice cream.