Pequena's vibrant Mexican décor, fresh ingredients, and refreshing lime margaritas make any lunch relaxed, any dinner distinguished, and any take-out trip pleasing to both the eye and stomach. The dinner menu includes starters such as house-made chips and guacamole ($8) and avocado black bean salad ($8). Traditional and modernly twisted Mexican dishes populate the entrée options, including crispy chicken or pork tostadas ($13 for two), as well as black bean and sweet plantain quesadillas ($13 for two). Wash down salsa and sopas alike with a variety of margaritas ($8–$9), each of which is artfully flavored with fresh fruit juice and tequila nectar drawn from nature's wildest party plant, the agave.
Piramide's geometrically solid menu contains enough structurally sound culinary beams to support a small food truck. Release the dinner hounds with an order of queso fundido (three cheeses melted with chorizo, onions, peppers, and a splash of tequila, and served with tortillas, $9.95). Meat-focused palates can move on to Geraldine's famous carne asada, a NY strip steak marinated in secrets and served with mysteriously delectable tortillas, rice, beans, sour cream, pico de gallo, and lime ($16.95), while vegetarians can achieve a satisfied bite via the enchiladas de vegetales, which are stuffed with the vegetable of the day and served with a meatless green-tomatillo sauce ($9.95). The meal also features a strong supporting cast of seafoods, salads, pastas, and desserts.
For fifteen years, the bakers at La Boulangerie Lopez have served up a menu centered around fresh hand-rolled artisan breads, gourmet pastries baked on the premises, and time-treasured Mexican family recipes. Take advantage of the noble tomato's unfamiliarity with SPF by biting into a warm sun-dried tomato baguette ($2.35), or indulge a traditionally minded tastebud with artisan sourdough loaves ($2.25 for a small, $4.25 for a large). Homemade plain or chocolate cannoli tease tongues with their rich, creamy filling and dead-on crepe impersonations ($2.75), while fresh fruit tarts ($3.25) exchange the latest Gérard Depardieu gossip with warm cups of café au lait ($1.75–$2.75).
Monsignor’s has a fondness for crafting quality Italian entrees such as sausage and peppers over pasta and eggplant stuffed with ricotta. However, the menu also saves room for Spanish-inspired meals: flour tortillas envelop quesadillas, and sautéed meats bulk up burritos. Diners can take their meals inside the bistro-style cafe, or head out to a garden decked with grape and fig trees and birdbaths that bubble over with vinaigrette for robins with sophisticated palates.
The chefs at Comida Mercado Fresco adhere to the culinary traditions of Mexico’s Yucatan region to create a menu of zesty, flavor-focalized specialties. Fuel a cutthroat game of under-the-table footsie with a first course of nachos comida—an above-the-table platter of warm tortilla chips smothered in cheese, pickled jalapeños, and choice of beef or chicken—or the ensalada comida, a high-octane opening act of chopped romaine hearts, green olives, and roasted chili poblano blanketed in cilantro-jalapeño vinaigrette. A main course of bistec con salsa borracha verde features two tacos filled with skirt steak and negro modelo salsa verde accompanied with cactus fries with chipotle mayo or fried sweet plantains with queso and crema. Diners can use the pescado con salsa de estilo Yucatan taco—fish tacos with cabbage salsa and smokey chile crema—to rehash childhood fishing memories, or opt for one of Comida Mercado Fresco’s enchiladas suizas—corn tortillas folded and filled with chicken, then baked in salsa verde, queso, and crema—to delve into the psychological underpinnings of recurring tortilla nightmares.
It's a classic dilemma: pizza or tacos? Los Pollitos 3 provides a tasty solution with a menu combining hearty Italian dishes and spicy Mexican favorites. Guests can mix and match varied flavors, pairing appetizers of fried calamari with flautas piled high with pico de gallo. Main course dishes offer similarly varied choices ranging from freshly made pizza to chorizo-stuffed burritos and shrimp enchiladas, filling bellies while helping taste buds collect more stamps in their passports.