Within the bustling Faneuil Hall, Mija Cantina & Tequila Bar’s old-style décor transports diners to Mexico, while authentically crafted enchiladas and burritos complement more than 100 kinds of tequila. Since its opening, which caught the attention of the Boston Herald, Mija Cantina has delighted tongues with fresh guacamole and queso fresco. Diners hoist sails above their tables and grip knives betwixt their teeth before casting off with red snapper, lobster, and swordfish, or stay on solid ground with grilled steak and seared chicken breast. A selection of sides rounds out meals with additions ranging from the spicy lime mayo of corn on the cob to a simmering portion of pinto beans, bacon, and chorizo, whose protein boosts muscles after an evening workout or before a late-night battle royale.
Mija Cantina's décor, highlighted by NECN’s TV Diner and Thrillist, incorporates sun-bleached wood reclaimed from a Wyoming highway, iron candelabras, and leather booths to recreate the feel of a cantina from the past. Vaqueros celebrate romantic anniversaries of the day they married their six-shooters in the glow of lanterns or in the fresh breeze of outdoor seating as they quaff tequila made with 100% blue agave.:m]]
Tex-Mex culture influences every aspect of Sunset Cantina, from the distinctive Southwestern cuisine to the selection of more than 110 tequilas that helps create classic frozen margaritas—named on Boston magazine's list of 30 Best Cocktails. These icy oases offer tongues much-needed respite after they explore an expansive menu of Mexican comfort food, Texas-style barbecue, grilled new york strip steaks, and other cookout cuisine. Chefs create signature beer-bathed burgers—perhaps their centerpiece—by searing half-pound patties of ground sirloin on a steam grill. These treats as well as 38 beers on tap are available throughout the day and well into the night, as the kitchen stays open and cooking until 1 a.m.
The high-ceilinged dining area combines the scattered booth seating of a roadside diner with the intimate lighting and ambiance of a neighborhood bar. Metal lanterns hang over each table, framed collections of beer-bottle labels decorate the walls, and flat-screen televisions entertain patrons with sports and endless footage of the United States’ secretary of education playing Trivial Pursuit.
Boloco aspires to delight diners with the unexpected and strives to take care of its employees and the planet in the process. The Boston-based business first opened in 1997 as Under Wraps. But in 2005, it changed its name to Boloco, realizing wraps incited some terrible feelings - often involving alfalfa sprouts. With the fresh name came a new mantra, "Globally Inspired Burritos."
Despite winning an award for "stupidest name change", Boloco's menu has steadfastly offered customers globally inspired burritos and burrito bowls alongside smoothies and shakes, such as the Jimmy Carter, infused with all-natural peanut butter and premium ice cream. Boloco also uses eco-friendly practices, recognizing that today that might mean corn cups and utensils, but tomorrow it could mean driving to work in cars fueled by guacamole.
Andale quickly and efficiently sates mid-day hungers with quality Mexican fare from its parent restaurant, Zócalo Cocina Mexicana. A grilled chicken or vegetable mole (enriched mild chocolate chile sauce) burrito favorito stuffed with rice, beans, pico de gallo and cheese ($5.95) is a handheld meal unto itself and fits easily into most car cupholders. Ricardo's quesadilla nestles chicken or portabella mushrooms between flour tortillas with onions, pico de gallo, jalapeños on a bed of salsa verde and rojo sauce ($6.25). The nuestras famosas carnitas verdes enchiladas lock braised shredded pork, rice, beans, pico de gallo and sour cream ($6.26) into a cheese-sprinkled corn-coffin so that it can be buried deep inside your stomach. Office escape artists can bring joy to coworkers and mole sauce to their bellies by returning to the cubicle camp laden with Andale's tamales in chicken or vegetable varieties ($3.95).
Each item on El Pelón's menu is rammed completely full of fresh ingredients, tongue-punching spices, and authentic garnishes. Drop in for a rotundly satisfying carnitas quesadilla (slow-braised pork sandwiched between jack cheese and tortillas; $3.50) and a side of fried plantains ($3.95) before returning to your dust cloud of fighting cartoon characters, or double up on your face with tacos de la casa such as El Pelón's twin cornmeal-breaded pescado tacos ($6.50), stuffed with spice-infused cod, arbol-chile mayo, limed onions, pickled cabbage, and cucumbers. To fight the good appetite fight and look dashing whilst doing so, grab onto a mighty El Guapo ($6.50)—the house's famous signature burrito—bursting at the seams with grilled steak, Mexican rice, black beans, fried plantains, jack cheese, fire-roasted salsa, lettuce, and authentic crema. All of El Pelón's showstoppingly spiced toppers are available as sides, enabling mad-scientist diners to experiment as liberally or as conservatively as they like with the bounteous beauty of El Pelón's celebrated flavors. To make your mouth feel even more Mexican without the hassle of chewing a sombrero, wash it all down with Mexican Coca Cola, made with cane sugar instead of fructose, or some Jarritos soda (both $1.75).