Hailing from Guadalajara, A Taste of Mexico's top chef prepares authentic Mexican dishes in an eatery boasting brightly hued walls, a saltwater fish tank, and a patio with sweeping mountain views. Diners can select from the menu's expansive selection of tortilla-wrapped fare, such as a pork-and-avocado burrito ($7.95) or grilled fajita chicken tacos sprinkled with special chipotle mushroom cream sauce ($10.95). Like the stealthiest food critics, house-made 007 enchiladas ($11.75) hide underneath a cloak of guacamole and fajita steak or chicken while at the table. Diners can opt for the house favorite, carne asada ($13.85), or dive into a special platter, such as camarones rancheros—strips of bacon cinching jumbo shrimp at the waist and adorned with ham, pepper jack cheese, and crab cream sauce ($14.95). A Taste of Mexico cures parched pouts with a margarita based on the chef's secret recipe ($9.95), which will only be shared if the imbiber can correctly guess the number between one and Mexico.
No pizzeria was close enough to deliver pizzas to Lisa Towne?s home. So Lisa did what any pizza-loving person would do: she opened her own pizzeria. As it turns out, other locals were also missing pizza in their lives because the first day her eatery opened, it completely sold out of food by 7 p.m., even though Lisa ordered enough to last an average pizzeria or Paul Bunyon on a diet three days.
Her restaurant continued to grow in popularity due to piping hot Chicago-style pies topped with such ingredients as pesto, sea salt, fresh basil, and housemade meatballs. She also expanded Mama Lisa's Little Italy's menu to include pasta, topped with hearty sauces such as housemade alfredo, and staple breakfast items, such as buttermilk pancakes and housemade biscuits and gravy.
In addition to providing the community with a pizza joint, Lisa often donates gift certificates to her restaurant to local schools and libraries. These reward kids on the honor roll and in reading programs.
Comfort foods from both sides of the border appear on Carlos Miguel's Mexican Bar & Grill's menu. Chefs rely on traditional Mexican cooking techniques to craft a daily array of unique dishes. Meals may commence with table-side guacamole service, featuring a spontaneous grind of tomato, onion, cilantro, chopped jalape?o, creamy avocado, and a squeeze of fresh lime juice. From-scratch dishes, including vibrant salsas and playful street tacos, arrive alongside large entrees, including the signature pollo borracho. This steam-cooked chicken breast comes stuffed with poblano chiles, fresh mushrooms, red bell peppers, and cotija cheese, and is crowned with a spicy creamy habanero sauce. Seafood lovers can try the camarones tequila and feast on jumbo shrimp sauteed in garlic cream butter, tequila, lime juice, fresh chopped tomatoes, and cilantro. Even the seemingly American items receive subtle Mexican twists. The loaded potato skins arrive with pico de gallo and cucumber-dill dipping sauce, and the cheeseburger features guacamole and fire-roasted poblano peppers atop its charbroiled patty.