La Fiesta Restaurante Mexicano?s classic dishes have earned the eatery a long-standing award proudly displayed on the website: Best Mexican Restaurant nine years in a row, as voted by readers of the Times-News. At the start of each workday, the restaurant?s chefs fry the popular tortilla chips and whip up bowls of salsa. Then they get to work on such dishes as chicken simmered in a chipotle cream, char-grilled steak tacos, and spinach burritos.
It's not unusual to find Corona, Negra Modelo, and Dos Equis on the beer list of any Mexican restaurant, but Wholly Guacamole! serves up less common imports, too. That includes Bohemia, which Beer Advocate deemed the top-rated beer in Mexico. In addition to both imports and domestic brews, Wholly's bartenders sling margaritas served in a shaker, in a glass with a festive drink umbrella, or into a customer's cupped hands. All this in addition to classic Mexican cuisine like fajitas and street-style steak tacos topped with cilantro and onion, as well as more creative dishes like a Mexican jambalaya that boasts shrimp, grilled chicken, veggies, and rice atop a bed of nachos. And, of course, there's the signature guacamole appetizer, which is served in an edible taco shell bowl alongside plenty of chips for dipping.
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.
Then name Harusaki combines the word haru, which means ?spring,? with saki, or ?to begin.? This is fitting for a restaurant whose chefs celebrate fresh and new Japanese cuisine. Their talents include roasting marinated steaks on lava rock and encasing crabstick in a tempura shell. They also batter and deep-fry the fuji apple chicken, which comes glazed in a special house sauce. These creative endeavors share the spotlight with classic sushi rolls stuffed with with pepper tuna, barbecue eel, and jalape?os.