Chefs craft authentic Mexican dishes for dinner and lunch, using fresh ingredients and choice cuts of imported meats. Kitchens simmer sauces to order instead of pre-making and freezing blocks of mole, and guarantee every vegetarian entree is fully meat-free by dusting all tortillas, rice, and vegetables for butchers' fingerprints. A batch of fresh, hot tortilla chips and a dish of salsa greet each table, and Cuzamil's Murray Avenue location pours 15 different Mexican beers and 40 tequilas.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Cinco’s collection of 25 entrees includes five of the most popular dishes from five Mexican states with distinctive culinary traditions. From Puebla hail the chile rellenos, two butter-dipped and deep-fried poblanos stuffed with cheese and meat. A splash of tequila, on the other hand, imbues chicken and steak fajitas with a genuine Jaliscan flair. Crispy chimichangas call the northeastern city of Monterrey home, and the fish tacos with red cabbage represent Quintana Roo in the southeast. Like a fried mariachi horn, the marinated chicken with potatoes carries the singular flavors of Mexico City.
The chefs at California Taco Shop borrow culinary inspiration from Mexico and the Golden State as they fill fresh tortillas with meats and veggies. Their tacos, tortas, and burritos—stuffed with carnitas, beef tongue, and shrimp—transport tongues to sunnier locales with their authentic, equatorial spice and peppers.
Named after retired Chicago police officer Jim Mullen, who was seriously injured in the line of duty, Mullen's Bar & Grill first opened its doors in the Windy City before branching out to Pittsburgh. Classic bar fare such as boneless wings, nachos, and burgers shares menu space with deep-fried philly cheesesteak sandwiches and SpaghettiO's straight from the can. An entire squad of flat-screen televisions hangs from exposed rafters so eaters can easily view broadcasted sports without craning their necks or duct taping rear view mirrors to their wrists. Mullen's Bar & Grill has two locations, one stationed near the cheering crowds at PNC Park and the other in the midst of the nightlife scene on Carson Street.
Las Velas' dinner menu tempers a raging appetite by dancing a crispy tortilla flag dunked in salsa ($2.50), guacamole ($3.75), or queso ($5) in front of you. Las Velas offers a smattering of soups, starters, and salads. Try corn empanadas ($7.50) with cheese and choice of fish, fungi, chicken, or beef, or a fresh burrito salad that features everything but shell ($9.50). Main courses include personalized tacos ($9 for two), burritos ($10.50 to $13), chilaquiles al natural (tortilla chips doused in green salsa and piled high with chicken or steak, onions, cilantro, cheese, and sour cream, $12), and alambres (chicken or steak topped with grilled peppers, onions, and a heap of melted cheese, $16). The crepas Las Velas ($9.50) brings the spark tableside with ripe strawberries and bananas blazed with a sugary syrup and dosed with cognac. Spicy savories and sweets can be washed down with a house margarita ($6) or traditionally prepared mojito ($6.50).