When he immigrated to America, Jesse Berenji took a job in the kitchen at a family member's Mexican restaurant. By keeping a close eye on all aspects of the business, he was soon able to pioneer his own Mexican place—El Patron Restaurant & Cantina. The cooks here fry hand-breaded boneless-chicken breast drizzled with cilantro sauce, for example, and prepare El Patron fajitas—chicken and beef with sautéed veggies on a heated platter, served with homemade tortillas for creating edible Venn diagrams. The menu even touches on American classics such as burgers and chicken tenders.
A decade is a long time to be in the restaurant, but MasFajitas Mexican Restaurant's three kitchens haven't slowed down in all that time. The owners attribute their success to their signature dishes, including the cadillac fajita, a medley of veggies, tender chicken or beef, and all the bell and whistles from creamy guacamole to handmade pico de gallo. They keep things fresh by working contemporary American ingredients into their menu, such as grilled catfish or a cheese and spinach quesadilla. The kitchen can also export its wares via its catering service, available for parties of any size, from intimate gatherings of friends to huge gatherings of strangers who you will turn into friends with your benevolence and Mexican food.
Los Reyes' tables brim with traditional Mexican entrees, Tex-Mex favorites, and fresh seafood. Chefs begin slinging breakfasts and insults about the sunrise at 6 a.m. before lunch specials infiltrate empty stomachs with tacos, burritos, and enchiladas at 11 a.m. Rice and beans flank authentic south-of-the-border proteins such as carne asada, barbacoa, and tripe, and a separate seafood menu hooks cravings with broiled or fried shrimp, catfish, and flounder.
El Faro's chefs prepare a menu of Mexican eats exemplified by tacos ($2) in a choice of eight succulent meats, from carne guisada, to barbacoa. Mexican rice and refried beans flank headliners such as pollo piki piki—chicken breast with spinach, mushrooms, and cheese in a chipotle sauce ($8.99)—or the Monster burrito ($8.99), whose 14" tortilla frame packs meat, bathes in molten chili con queso, and crawls under children's beds at night. Enchiladas ($7.49) form a triad topped with verde, ranchero, or spicy guajillo sauce, and Friday evenings present all-you-can-eat dinners ($7.99) for unyielding appetites.
Start your tour of Texican's massive menu by slinging your jaw around spinach, mushroom, and onion quesadillas ($7.99) or clearing your taste buds of impurities with spicy cream-cheese-stuffed jalapenos ($5.49). The plentiful options let you supplicate at the altar of a traditional dish such as cabrito—a platter of tender goat roasted with mysterious spices and topped with tomato and bell pepper ($14.99)—or head straight for the grill with a 10 oz. rib-eye steak tampiqueña ($14.99). To enter the mythical realm of "New Mexico," head northwest of south of the border for some Santa Fe enchiladas in smoky red chile ($9.49), or fly straight up into space instead with a deadly delicious chile relleno plump with chicken, beef, shrimp, or cheese and legally drowned in red tomatillo sauce ($8.99).
The chefs at Los Reyes fire up a range of dishes from traditional Mexican dishes such as sizzling fajitas and enchiladas to nontraditional fare such as american cheese and burgers. Tex-Mex plates help round out the menu with burritos and chimichangas slathered in chile con queso. Extending their culinary skills to the morning hours, they also craft breakfast fare such as Mexican omelets with jalapeños and beans, strawberry pancakes, and carne asada with eggs hatched from chicken-shaped piñatas.