El Porton Mexican Restaurant has sated cravings for fresh, healthy ingredients for more than two decades, serving up authentic Mexican lunches and dinners that complement the bar’s array of 85 tequilas. Amid golden walls that evoke a warm afternoon in a tropical cantina, guests kick-start stomachs by watching chefs craft lime-infused guacamole tableside. From the kitchen, beef and shrimp fajitas sizzle, wafting aromas of onion and bell pepper that transform into cartoon hands to lure in noses. Warm days open El Porton's patio, where sunshine heightens the flavors of make-your-own combo platters spread with chile rellenos, tostadas, and burritos, as well as USDA steaks aged a minimum of 21 days. Tequila shots arrive in flights or individually, and customizable margaritas in flavors such as mango and classic lime pour forth from salt-rimmed glasses to accentuate entrees and fuel conversations about Mexico's hidden agave rivers.
At Rio Nuevo Mexican Cantina, culinary maestros spice, sear, and toss savory ingredients into sizzling platters of upscale Mexican cuisine. Rio Nuevo crafts specialty mole infused with authentic Mexican notes, such as the mole Don Jose, a mélange of 32 spices including tangy chili ancho and rich chocolate. Diners can savor game from land and sea infused with Mexican flavors in the alambre de camarones, plump shrimp skewers grilled with a cloak of garlic-lime-agave-caper sauce, or the filete azteca, tender sirloin affectionately nurtured by melted cheese, grilled cactus, and commitment-ready salsas. Extensive lunch selections allay taste-bud escapes with piping half-pound fajitas and hearty handheld tortas. Attentive servers usher entrees and refreshing drinks to guests amid the restaurant's well-appointed interior, which sparkles with glowing sconces, hanging lights, and crisp, conversationally adept tablecloths.
Armed with a menu packed with authentic Mexican eats, Monterrey Mexican Restaurant pleases palates within the comforting confines of a recently remodeled dining room. After warming up on an appetizer of crunchy nachos supreme or cheesy queso fundido, pairs or paired pairs can dive into a house favorite such as fish tacos stuffed with slivers of grilled or fried tilapia and served with pico de gallo and poblano sauce, or beef or chicken flautas–– Mexico’s deep-fried answer to the Cuban cigar. Chimichurri-slathered chunks of chicken arrive skewered for easy eating or an after-dinner game of darts in the alambre de pollo, and Monterrey's house margarita helps mouths cool down from bites of spicy pork chili verde.
Moe's Southwest Grill is a friendly depot of good times and delicious eats, with an extensive menu of southwestern fare ready for customers to devour. The burrito selection lets you choose from grilled sirloin steak, chicken, ground beef, pulled pork, or tofu, and includes the homewrecker ($6.79 original, $5.89 junior), which effortlessly destroys unions with an irresistible combination of beans, rice, lettuce, shredded cheese, pico de gallo, sour cream, guacamole, and meat. Quesadillas such as the John Coctostan ($5.79) press meat, beans, and shredded cheese into a close-to-2D snack that squeezes the pico de gallo and sour cream out onto the side. Chips and salsa are free with every meal, but nachos ($5.59–$6.79) who've seen everything and now spend most of their time as motivational speakers at local high schools are also available. The Billy Barou nachos ($6.29) are an eyeful of grilled meat, pico de gallo, queso, beans, jalapenos, and black olives. Vegetarians can opt for the Ruprict nachos ($4.99), a meatless version of the Billy Barou.
Keso Mexican Grill rouses the palates of Johns Creek and its surrounding communities with sizzling Mexican dishes that pack bold flavors. Inside, a contemporary vibe seeps from the restaurant’s stone walls. Standing guard as the dining room’s centerpiece, a large stone Olmec head watches over meals with far more authority than the mustached scarecrow that also tried out for the job. As a group of friends crisscrosses forks over shared tapas at one table, a waiter delivers a still-steaming steak to another. Along the dark marble bar, glasses of wine, beer, and tequila clink beneath the flickering glow of flat-screen TVs, which are perched above rows of bottles behind the bar.