The chefs at El Potrillo prepare authentic Mexican dishes using quality ingredients such as USDA-certified Angus beef, crisp vegetables, and housemade sauces. House specialties brimming with sweet scallops and pork carnitas arrive on sizzling molcajetes—traditional Mexican cooking tools made of volcanic rock. Healthy dishes include spinach enchiladas topped with green tomatillo sauce and chicken fajitas, all part of the massive nine-page menu that also features classic margaritas, wine, and imported and domestic beers.
Sombra Mexican Kitchen’s chefs take pride in the methods they use to arrive at their contemporary take on Mexican cuisine. Though they pickle their jalapeño peppers and stir their enchilada sauces back in the kitchen, they can’t resist allowing guests a peek at the creative process. So, under the twinkling lights of the multihued dining room, they craft their flour or corn tortillas from scratch. While the flavorful disks are still hot, they proceed to blanket each with homemade guacamole and salsa brimming with Mexican oregano and epazote. They also slow-roast whole chickens and sizzle USDA Choice skirt steaks for meals that can be enjoyed on one of two outdoor patios or amid the dining room’s eclectic collection of cow skulls, Mexican blankets, and foliage teeming with wild piñatas.
The tortilla artisans at King Tortas International Deli handcraft a menu of genuine south-of-the-border fare made fresh throughout the day. Skilled hands festoon the chopped and marinated pork loin inside a taco al pastor ($7.50) with sweet chunks of grilled pineapple and Christmas wreaths woven from cilantro leaves, and pork, steak, and shrimp harmonize in the fajita mix ($11), backed up by a trio of rice, beans, and salad. Weighing in at more than a pound, the torta cubana ($9.75)—one of more than 20 tortas populating the menu—packs ham, chorizo, eggs, steak, and pork loin between two slices of bread cinched with a heavyweight-wrestling championship belt.