Named for the indigenous peppers dwelling in the Mexican state of Puebla, Poblanos uses the freshest ingredients for its selection of south-of-the-border sustenance. Vaqueros exhausted from a day of roping piñatas can unwind with a libation from Poblanos' extensive bar, such as the Margarita Poblano ($9) or a pitcher of the house margarita ($16.99), as they nosh on the restaurant's complimentary chips and salsa. Come entrée time, diners have no lack of flour-tortilla'd options, as Poblanos boasts an array of burritos, tacos, quesadillas, and enchiladas. The grilled-steak Burrito Grande ($9.99) rolls meat, onions, beans, rice, queso dip, lettuce, tomato, and sour cream into a zesty zarape, while the Tacos Suprema ($8.99 for two tacos, $9.99 for three), available in both hard shell and the easier-to-talk-to soft shell, can be stuffed with ground beef, shredded chicken, or refried beans. Diners with eyes and stomachs in comparably large sizes can opt for the chimichangas ($8.99 and up), which account for the third-largest land mass in the state of Florida at any given time.
Succulent steaks and seafood serve as the foundation of Acapulco Mexican Restaurant’s menu—an eye-watering read that also includes descriptions of housemade salsas, cheese-smothered burritos, and combination plates and lunch specials. Such combos unite multiple popular dishes on the same plate, highlighting anything from quail to charbroiled chicken to top-sirloin steak. The restaurant also gives diners the chance to spice things up with fried ice cream, a bold dessert that proves once and for all that there’s more than one way to skin a snowman.
At Hacienda Mexican Grill & Cantina, waiters ferry zesty entrees throughout the dining room and umbrella-shaded outdoor patio. Pico de gallo and guacamole accompany shrimp and steak quesadillas, and plates of fajitas are flanked by tortillas, rice, and beans. Flan, churros, and cocktails help top off each meal.
For three generations, Burritos Mexican Grill's culinary team has made its authentic Mexican food the same way: with fresh ingredients free of preservatives or anything from a can. The results include the restaurant's namesake burritos, which can be filled with ingredients such as lean ground beef, philly-cheesesteak fixings, or a medley of cauliflower, broccoli, and carrot. Mexican staples such as tamales, spicy shrimp tacos, and nachos smothered in beans, melted cheese, and cilantro round out the menu, which includes copious options for vegetarian and gluten-free diners.