Sunlight pours in through the many large windows at Fajitas Mexican Restaurant, illuminating booths and tables piled with classic Mexican dishes. The eatery starts meals with baskets of fresh, homemade chips, as well as frosty beers and margaritas. Colorful yellow plates house flour or corn tortillas piled with carne asada, picadillo, chicken, chorizo, or chili relleno. Breakfast brings in classics such as huevos rancheros or chilaquiles, and dinner plates offer up tamales or burritos stuffed with meats and veggies and topped with melted cheese. Homemade sopes join the culinary ranks with their bases of fried masa, nestling beside tortas, tostadas, and burgers.
Blooming with flower boxes and bright umbrellas, La Fiesta's street-side patio is nearly as large as its recently renovated, banquet-like dining room. The 20-year-old kitchen holds down Chicago's far southwest corner as it carves juicy steak into carne asada and fajita platters, deep-fries red snapper, perch, and shrimp, and stuffs peppers and tamales with savory, spicy fillings. Behind the full bar, tequila masters blend 10 different kinds of margaritas with a range of liquors and fruits.
Beginning in Chicago more than four decades ago, Pepe's Mexican Restaurant now offers up a full menu of classic Mexican flavors throughout Chicago and Northwest Indiana. Tortilla-wrapped entrees such as the chorizo quesadilla ($7.50) or the stuffed-taco dinner ($2.65–$3.45) wrap their floury shells around a choice of meat, veggies, and spicy sauces to create dishes flavorful enough to make the mouths of Mount Rushmore water. Broiled steak serves as the centerpiece for fajitas ($13.75), which arrive to tables on a sizzling platter surrounded by sautéed spanish onions, tomatoes, and a colorful assortment of bell peppers. Velvety moles coat tender boneless chicken breast for the spicy chicken en mole ($10.50). Meals conclude with bites of creamy, caramelized flan ($3.50), which sate cravings for a decadent meal-ending treat without coating the check in chocolate.
Diners can practically hear the gulf tides lapping on a Mexican beach as they read the menu at Burrito Mex, whose myriad seafood dishes feature ingredients ranging from red snapper and octopus to oysters and shrimp. Whether fried, breaded, or drenched with spicy diabla sauce, the aquatic creations stop stomachs from rumbling loud enough to trigger lightning. Back on land, the kitchen also crafts traditional Mexican entrees such as burritos filled with carne asada steak, al pastor pork, or—for the more adventurous—tongue. To wash down their feasts, patrons can sip fruity margaritas or feel like powerful diplomats by clinking bottles of domestic and imported beer.
Inspired by the simple and scrumptious cuisine of Mexico City street vendors, Restaurante Tenochtitlan sasses up signature dishes with more than 11 different types of salsa. For evening eats, try the steak or chicken fajitas ($10.50), which let diners pack piping-hot tortillas with a calculated formula of bell peppers, onions, tomatoes, rice, and beans. Vegetarians can opt for a burrito stuffed with beans, lettuce, tomato, sour cream, cheese, and salsa ($5.75), or a veggie taco ($2). Pair plates with a tongue-soothing michelada, a beer dressed up with salt, lime, clamato, and tabasco salsa ($5), or a fresh lime margarita ($6.50).