At Montecristo Mexican Grill, genial servers disburse or craft paper airplanes out of menus flush with multi-faceted dishes such as the Montecristo plate, a medley of beef, rice, beans, casaba, plantains, cheese, and avocado ($13.99). The burrito especial challenges underworked jaw muscles with a customer-customized stuffing of beef, chicken, tongue, pork, chorizo, or veggies inside a flour tortilla ($7.99). Culinary craftsmen tuck meat, garden grub, or cheese into house made pupusa pockets ($2 each), and they nestle grilled shrimp ($12.99) next to rice, beans, french fries, and salad. Picada plates, ideal for sharing or carefully rationing through brutal winters, arrive heaped with nachos, beef, chicharron, fries, grilled chicken, shrimp, chorizo, and chicken wings ($15.99 for small).
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.
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).
Beantown Taqueria specializes in spicy dualities. One side of their chalkboard menu splits off into authentic territory, boasting tacos on homemade corn tortillas and tostadas that Thrillist Boston claims will satisfy "SoBo purists." The other side embraces crispy Tex-Mex classics such as burritos and chimichangas drizzled in sour cream and guacamole. Guests stroll up to a counter whose wooden slats evoke a street taco stand, placing orders until 11 p.m. from Sunday to Wednesday and until 4 a.m. on weekends.
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.
Taking its name from the Spanish word for a young colt, El Potro treats diners to zesty feasts of sizzling steak fajitas, saucy chilaquiles, and tacos filled with spicy peppers and marinated meats. Festive Mexican décor surrounds diners, with red tile floors and orange walls framing chunky, solid-wood chairs that feature hand-painted images of horses, galloping vaqueros, and lasso-swinging centaurs. Alongside spreads of food and margaritas from the full bar, diners can revel in karaoke on Thursday or Sunday nights or swinging jams from the house band Mariachi Estampa de America on Fridays and Saturdays.