In the kitchen at Amigo Mexican Restaurant, it all goes back to the tortilla. After wrapping itself tightly around marinated and sautéed beef, chicken, or shrimp, the humble breadstuff reconfigures itself into myriad dishes from a menu of both traditional and inventive Mexican cuisine. Large tortillas bursting with beans and veggies welcome dollops of sour cream and cheese, whereas their smaller counterparts submerge themselves in enchilada sauce or embrace the buddy system as part of more than 30 combo platters. House specialties do occasionally veer away from the famous flatbread; the Guakimaki burger combines Angus steak with a healthy spoonful of the kitchen’s signature made-from-scratch guacamole. That same guac also enhances the flavor of traditional platters of golden chimichangas and flame-kissed fajitas. In addition to listing out prospective feasts, the menu also denotes low-carb options, which helps diners keep track of their nutritional intake while still eating like royalty.
The chefs at Poblanos Mexican Cuisine set their Mexican dishes apart through their use of fresh ingredients. For ceviche, they combine shrimp and tilapia with avocado and lemon juice, preparing the seafood without heating it to give it vibrant flavor. For tamales, the chefs keep the preparation traditional by wrapping the corn masa and seasoned steak or chicken in real cornhusks, then slow-cooking them until they are tender. Poblano-chili slices add kick to the entrees, and mango pico de gallo helps tongues cool down. Diners can end meals with a seasonal dessert or by quaffing beers chosen from the line of bottles on the bar or the pyramid of bottles balanced on the bartender's forehead. On Wednesday and Friday evenings, live jazz bands can also entertain guests with toe-tapping melodies.
Under Azul Tequila Mexican Grill's bright pink sign, chefs whip up simultaneously exotic and comfortingly familiar Mexican specialties. Sizzling chicken, steak, and shrimp make mouths water in the form of fajitas, and plates of pollo fundido aim to slap satisfied smiles on patrons’ faces. Margaritas moisten mouths, allowing guests too cool off and decompress after a particularly stressful day at the office, or day of being accidentally locked in the office.
Inside La Parilla, bright sunflower-colored walls stretch from the rustic tiled floor to the lofty ceiling and overlook a spread of hearty Mexican dishes and fruity, top-shelf margaritas. In this light and airy eatery, chefs spin out all the south-of-the-border favorites, from cacophonously sizzling fajitas and fish tacos to seven types of enchiladas teeming with liberally spiced meat and floods of melted cheese. At the full bar, mixologists update the classic margarita with mango and strawberry flavors, imbuing drinks with a tropical essence usually achieved only by puréeing a box of miniature umbrellas.
Armed with an array of more than 20 fresh ingredients, the cheerful culinary wranglers at Moe's create scrumptious southwestern food for carnivores and vegetarians alike. After perusing the menu, grab tasty tortilla canvases and watch as your edibles are crafted into burritos, tacos, quesadillas, and nachos.