Starting with a slate of Traditional Tex-Mex cuisine, the chefs at El Chile Restaurant introduce a twist: flavors that hail from El Salvador and Colombia. The menu places classics such as burritos packed with meats, bell peppers, and onions alongside creative tacos filled with brisket, shredded pork, and breaded chicken, topped with onions, pico de gallo, or Mexican coleslaw and chipotle mayo. Signature dishes such as the “volcanico,” flank oven-cooked with a zesty salsa and melted cheese, pairs easily with drinks such as margaritas, cocktails, and sangria.
An electric neon sign draws passersby inside this festive Mexican diner, where rustic décor surrounds savory dishes arrayed on tables. Flat-screen televisions offer the only hint the modern world still exists, as exposed brick walls, rough stone borders, and dark-brown tile distract diners from passing cars, smartphone screens, and androids comparing memory banks. On the restaurant's outdoor patio, patrons dine on traditionally prepared steaks, fluffy tortilla shells, and rich sauces while basking in the sunlight.
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.