An American tourist in Mexico might stroll by a restaurant decorated with goat horns and not give the decor a second thought. However, the horns do often signify something special: birria, a hearty mexican stew from the state of Jalisco. And while Mr. Burritos and Los Lokos Burritos may not have goat horns strung across its walls, its chefs do make the spicy, soul-warming treat—but only on weekends.
The name Mr. Burritos should give away the eatery’s other specialty, which comes in nearly 20 varieties—including two vegetarian options and two sizes, baby or giant. Similar spiced meats, such as barbacoa, steak, and carnitas, also fill tacos and chimichangas. People who weirdly enjoy mornings can stop by in the a.m. for a hearty Mexican breakfast of eggs and chorizo. Aside from inviting guests to test their heat tolerances at three locations, Mr. Burritos and Los Lokos Burritos deliver their food directly to doorsteps and can also cater events such as birthday parties and presidential debates.
At Amada's Cafe, a sprawling menu of authentic Mexican and Cuban dishes keeps palates satisfied into the late hours. Tacos arrive inside corn or flour tortillas carrying flavorful bounties of carne asada, chorizo, chili rellenos, or pirate gold. Guests can pair seafood dishes such as breaded shrimp or whole red snapper grilled in butter and garlic with refreshing glasses of horchata. The slate of Cuban dishes ranges from classic cuban sandwiches topped with roasted pork, ham, and pickles to ropa vieja, tender pieces of shredded beef bathed in a Cuban-style tomato sauce.
Every morning, the dough masters at Aracely's Bakery rise before dawn to craft house-made cupcakes, pastries, and sandwiches to bejewel their display cases. Confectionary artists transform dreams into fondant-covered reality by crafting custom cakes for birthdays, baby showers, and Eat a Portrait of Your Boss day. Meanwhile, traditional Mexican recipes lend sweetness to cakes and spice to 11 kinds of sandwiches, whose ingredients include avocado, chihuahua cheese, and secret sauce, and pack flavor into handheld meals.
The rhythm of knives chopping tomatoes and peppers for salsa and pans sizzling fajitas fills the kitchen at Bravo Restaurant as chefs prepare an array of traditional Mexican recipes. Patrons share plates of fish ceviche marinated in lime and lemon juice as well as hearty entrees such as tender chicken breast coated in mole sauce and cohinita pibil––marinated pork slowly cooked in banana leaves and topped with a fiery habanero salsa. Behind the full bar, staff members keep up with the tempo of orders with their margarita shakers and glasses of mojitos with fresh muddled lime. On Friday nights, those refreshing cocktails help guests build up the nerve to get onstage and sing karaoke tunes or announce their candidacy for Mr. Universe.