With suggestively named hot sauces, brightly colored murals on the walls, and a peculiar enthusiasm for crushed ice, Tijuana Flats aims to provide customers with a fresh and memorable meal that doesn't take itself too seriously. Begin or heavily garnish a meal with chips and a range of handmade salsas, guacamoles, and quesos ($2.29–$3.99), or dive right in to a made-to-order meal customized to your particular proclivities. Most entrees can be prepared with hormone-free pork, beef, chicken, steak, or fresh refried or black free-range beans that have never known an aluminum prison. Crunchy chimichangas ($4.99–$9.69) and crispy quesadillas ($5.39–$6.79) satisfy an unrelenting urge to chomp something beautiful. Standard burritos ($4.69–$9.69) are hand-rolled and stuffed to your specifications, while big bombin' burrito specials ($7.49) like the southwestern Philly cheesesteak offer more adventurous options. Finish your meal off with fresh churros ($2.79) or a cookie dough flauta ($2.89) straight out of your candy-coated dreams.
El Chico's culinary artists paint their tortilla canvases with melted cheese and spiced meats to curate a menu of fiesta-worthy Mexican feasts. Sizzling fajitas surf in to tables on hot skillets, announcing their arrival with aromatic waves of seared beef, chicken, shrimp, or baby back ribs ($15.99) before lying out to sunbathe on soft flour tortillas. Forks and knives slam against chili relleno enchiladas ($9.99), which burst like savory piñatas with cheese and mushrooms or beef. Chipotle-wine sauce imbues the chicken burrito ($10.49) with an air of sophistication as it commingles with tender spiced chicken, rice, and frijoles rancheros. Boulders of fajita steak and avocado speckle the corn-tortilla landscapes of three tacos ($9.49), and pork-tamale trios ($9.99) unwrap their husks to reveal elaborate cave art scrawled in a thick sauce of chili con carne.
Since its founding on Cinco de Mayo, 1989, El Taco Loco has sought to transport the flavors of a California taqueria to the East Coast without the help of preservatives, fillers, artificial flavoring, or lard. Along with classic fajitas, enchiladas, and carne-asada burritos, the extensive menu tweaks tradition with offerings such as the Mexican BLT taco and french fries with a piquant house spice blend, all of which can take on extra heat at the complimentary salsa bar. In the summer, sidewalk flower boxes beckon guests into El Taco Loco's storefront, designed to resemble a beach hut complete with grass roof and vacationing starfish.
Tortuga's Cocina keeps belly bearings delectably lubricated with an expansive menu of tacos, enchiladas, burritos, and more. Dull appetites can be sharpened to deadly keenness with starters such as the guacamole dip ($9 for lunch, $10 for dinner) or the nachos supreme, layered with refried beans, ground beef, melted cheese, jalapeños, and sour cream ($12). With their bellies properly primed, diners can dig into house specials such as the chipotle shrimp, ($18), or the pollo mole, a boneless chicken breast marinated in chilis and slathered with a cocoa-based mole sauce ($16).
When the Egoavil and Anguino families emigrated from Peru in 1992, there was an empty Mexican restaurant awaiting them in the United States. They quickly transformed the dining room with a bounty of Mexican and Peruvian art and the menu with a fusion of Mexican and Peruvian dishes, thanks especially to chef Said Anguiano's specialization in the cuisine of Mexico and and chef Carmen Egoavil's knack for Peruvian fare. Their efforts were so successful that they earned the Best of Lambertville Award in 2013.
Today, Anguiano stuffs fish inside tacos and Egoavil marinates the seafood in the ceviche dish’s lime juice and Peruvian peppers. She blankets chicken in a spicy pepper sauce in the aji de gallina dish, while Anguiano folds chicken into enchiladas, burritos, and tamales. The two countries’ traditional meals sit side-by-side on tables in the bright orange dining room or out on the pet-friendly patio.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.