Iguana's Mexican Cantina houses a mouthwatering menu of authentic Mexican fare built from fresh ingredients. Nibble on an order of cheese-bedecked chicken nachos ($6.15 full order; $3.75 half) before excavating a hidden city of deep-fried pork tenderloin carnitas from the gustatory layers of mexican white rice, black beans, and guacamole trapped inside flour tortillas ($11.25). The eatery's substantial seafood selection collects oceanic treasures like a hoarding Poseidon, including the Iguanas chimichanga ($19.99), a tortilla stuffed with deep-fried scallops and lobster, all drizzled with cheese. Satisfy your meat tooth with three tacos de carne asada ($9.70) stocked with steak and a choice of garnishes such as black beans, pico de gallo, or salsa picosa.
At Nano's Taco Run, diners get an authentic Mexican experience beginning with the must-try chips and salsa to the homemade flour tortillas that carry spiced meat and chicken on the tantalizing taco plate (corn tortillas also available). Chalupas, enchiladas and fajitas are just some of the south of the border selections that Nano's knows best, and a taco salad even graces the menu for a healthy-ish option. Sides like guacamole, beans and rice can serve as an accompaniment of choice as well as fountain drinks and lemonade to suck it all down. With all meals under $10.00, Nano's Taco Run is an economical way to fulfill your wildest Mexi-dreams. Open for breakfast and lunch at two convenient locations.
The chefs at Papi Chulo’s Mexican Restaurant get to work early every morning, firing up griddles to craft Mexican breakfast omelets and tacos. They continue to make breakfast dishes throughout the day, but switch gears to begin seasoning carne asada, pastor, and chicken to fill enchiladas, fried burritos, and tacos. As in any traditional taqueria, meats also include beef tongue, tripe, and carnitas, shredded pork generally stewed in coriander, onions, and lime. Straws dip into glasses of freshly squeezed orange juice, and Mexican sodas cool hands like a job prodding snowmen to see if they are magic.
Randy and Yvette Maldonado, the owners of Fajita Junction, know the difference that high-quality ingredients make to any recipe. “Our meat is Angus beef that is fresh and never frozen, using the inside skirt of the meat with choice or better cuts,” Randy told the Corpus Christi Caller-Times. “The meat is well trimmed so it has little fat before we put it on our mesquite grill.”
Angus beef fajitas are just one of the spot's popular, made-from-scratch dishes. The chefs also make fresh tortillas for tacos filled with chicken, sausage, or mollejas, as well as rice with Mexican spices and a chicken-stock base instead of the traditional tomato. The ambiance of Fajita Junction is a draw, too: high ceilings, wood floors, and flat-screen televisions entrance eyeballs with images of sports games and football players enacting soap operas on the sidelines.
Outside La Playa Mexican Grill, a hand-painted, sky-blue sign depicts conch shells and silver dollars, hinting at the maritime feasts that await guests inside. Fresh seafood stars in many of the house favorites, such as daily fish specials, ceviche samplers, and shrimp- and crab-stuffed enchiladas. Familiar Tex-Mex dishes round out the menu and include quesadillas, soft tacos, and burritos stuffed with beef or chicken. Diners customize a perfect margarita more than 70 types of tequila and a life-size replica of the Great Salt Lake.
Much like a middle-school P.E. teacher or a kiwi warmed in your pocket, once you peel back the rough exterior of a tamale, you'll be greeted with softness, warmth, and a fragrant bouquet. Delicious Tamales' hand-wrapped, succulent starch pockets are always made from stone-ground corn masa and steamed the proper way to keep them moist and flavorful. Striking a spicy yet not too fiery balance, Delicious Tamales represent a truce between militant filling proponents and irreconcilable masa supporters. Pick up your three dozen to celebrate Let's Eat Some Tamales Day (April 23), or for when a simple birthday cake just doesn't scream, "Happy corn-and-pork birthday, you old so-and-so."