Underneath its red awning, Mexico On The Square's large front window bears the words Tacos, Burritos, and Tortas in thick block letters. Inside, the menu shows much of the same: classic Mexican dishes with a foundation of thick, housemade tortillas that envelop savory fillings, such as a carnitas sope's deep-fried pork, refried beans, and pico de gallo. The menu also includes burritos, tortas, and picaditas packed with savory steak, shredded chicken, or veggies. American favorites such as burgers and hoagies offer more familiar bites, and in the morning, omelets and egg platters provide pleasant wake-up calls that are the culinary equivalent of a rooster's soulful saxophone licks.
Los Taquitos de Puebla Restaurant was praised by the Philadelphia Weekly as a destination for great pork, specifically the "succulent cilantro-flecked tacos al pastor." These traditional pork tacos are decorated simply with succulent pineapple and crisp onions. Inside the restaurant’s small and colorful dining room you can order quite a variety of tacos from the menu including some that feature cactus and chihuahua cheese, beef short rib, and smoked pork chop.
Santa Fe Burrito's cooks assemble fresh ingredients daily to fill made-to-order burritos with generous portions of chicken, turkey, shrimp, vegetables, beans, and tofu. Menu options range from traditional burritos with black beans and cheese to ultimate burritos stuffed with Adobo shrimp, chicken chili, or turkey burger.
Like finding the right college, spouse, or shade of nude pantyhose, the process of building your own burrito can be a difficult one. Machismo Burrito Bar helps create rapturous wrapped creations with a big buffet of scrumptious Southwestern fare. Start by choosing from a selection of flavor-imbued tortilla sheathes, such as jalapeño cheddar, wheat, or spinach, before piling on saffron rice, pinto beans, and any other warm ingredient offered at this smorgasbord of savory stuffings. Burrito architects can then adorn mouthwatering masterpieces with delicious decorum to sate spouting saliva fonts, including green peppers, jack-cheddar cheese, and limes. Machismo also provides Boca crumbles, a sour-cream alternative, and vegan cheese for nondairy noshes. Finally, strengthen swaddled suppers with an array of intense hot sauces to deliciously detonate mouth mines.
The rustic interior of Mexican Post sets the tone for the restaurant's menu and hourly Battle of the Alamo reenactments. Starters ($4.75–$7.45) include savory engine revvers such as classic quesadillas, bean dip, or the camarones Acapulco (five shrimp stuffed with cheese, wrapped in bacon, deep-fried, and served with chipotle sauce). Fulfill your destiny with a larger plate, such as the deluxe burrito mesquite topped with special sauce, grilled veggies, cheese, peppers, and onions ($12.45) or an order of fan-favorite flautas ($10.25). Mix and match tacos, enchiladas, tostadas, and more across various combos ($8.95–$10.95). Accompany and lubricate your meal with a margarita featuring a potent dash from one of the 107 different tequila varieties, or sample a straight shot as anesthetic for an authentic Civil War–style operation.
The word xochitl (pronounced "so-cheet") means flower in the Nahuatl language—so it’s more than fitting that Xochitl's dining room is decorated in bud-like vibrant yellows offset by banquettes in deep crimson. Garden-fresh flavors come to life in the chefs’ ceviches spiked with citrus and in guacamole that gets scooped up with housemade tortilla chips. Earthy comfort food entrees include braised short ribs and a succulent fried chicken dish that begins its path to the table with a 24-hour brining. And because the coveted elixir of the agave plant—tequila—is the star of the restaurant's drink list, Xochitl earned the acme position on CBS Philly's list of "Top Spots for Margaritas in Philadelphia."