Ranchito Grill fills each burrito, quesadilla, and taco on its menu with authentic, homemade Mexican flavors. Each flour and corn tortilla is handmade by Ranchito Grill's grain gurus, and each table receives an order of Ranchito beans full of smoky bacon flavor and as free as a bird out on parole. South-of-the-border lunch dishes include the chorizo con huevos, traditional spiced mexican sausage scrambled with eggs, tomatoes, and green onions and served with beans and tortillas ($6.95). Adventurous diners delve into the burrito relleno, a poblano pepper stuffed with cheese, battered and fried, and rolled into a flour tortilla with rice and beans ($7.95), and up the ante by asking for Ranchito's fire sauce, a devilishly spicy condiment only served on request.
El Taco Grande's staffers swiftly dispense authentic Mexican fare crafted from freshly prepared ingredients. They pack flour or wheat tortillas with fillings such as carne asada steak, pork carnitas, and chorizo, and they assemble cheesy quesadillas loaded with toppings of salsa, guacamole, and sour cream. Their burrito masterpieces emerge from the kitchen wrapped in glistening foil in less than 10 minutes, ensuring that customers can grab a quick bite between business meetings or while leading a high-speed police chase.
Seven flickering flat-screen televisions beam down from the warm orange walls of Boulevard Grill, where tabletops prop up plates of steak and seafood. Sunlight pours in from high windows, illuminating bartenders as they dole out pints of nine different draft beers and goblets of wine and spirits. Beyond the main dining room, the bar branches out into five separate event rooms—including a 3,250-square-foot ballroom and a pre-function lobby—where guests can host private parties or complex games of hide-and-seek. The bar also hosts a weekly car-show event on Thursdays during the summer that encourages visitors to bring in their classic and unique automobiles for other patrons to admire.
The culinarians at Daniels Mexican Restaurant draw inspiration from America’s southern neighbor to create a menu loaded with authentic Mexican fare such as burritos, enchiladas, and fajitas. Amid the colorful dining room, outfitted with strands of chili-pepper lights and hand-painted murals, guests begin synchronized digestion with classics such as chicken in mole sauce, charcoal-grilled skirt steak, pico-drizzled tilapia, and Mexican beers and margaritas. On Friday and Saturday nights, open karaoke fills the vibrant dining room with the sounds of heartfelt ballads and upbeat dance numbers; it also fills patrons with a sense of pride for finally being able to remember all the lyrics to Beethoven's Symphony no. 7.
Sol Picante espouses itself as a family establishment since its expansive menu of fajitas, burritos, and enchiladas urges communal feasting. The familial tradition continues with the eatery’s recipes, which have passed through multiple generations to inform ample combination platters, seafood dishes dotted with prawns, and hefty burritos filled with chorizo, cheese, and guacamole. To finish things off, the wait staff mixes white russians, shirley temples, and tequila-spiked coffee, just like Grandma used to make.