Pancho's, a family owned restaurant, represents the Mexican tradition of hospitality and friendship. Here you will find a courteous and friendly staff; a pleasant, relaxed and clean atmosphere with comfortable surroundings. Our fresh homemade food is prepared daily using the finest fresh ingredients
Since opening the first location in 2004, the crew behind Hot Harry’s has attracted a slew of press for their Mexican-fusion fare. Chefs marinate six varieties of meat in cilantro, lime, and fresh-squeezed oranges before stuffing them in warm flour tortillas or piñatas designed for a butcher's retirement party. In addition to the classic triad of guacamole, sour cream, and cheese, they can enhance burritos with drizzles of thai-peanut and buffalo sauce.
El Loco Mexican Cafe invites wandering gastronomes inside to pick tasty stomach stuffers from the menu of Mexican, Tex-Mex, and Nuevo-Southwestern cuisine. After sampling homemade guacamole ($5.50) or a shared platter of turkey-stuffed Buenos nachos ($11.25), diners frighten away their hunger by exposing it to chicken mole negro ($15.50), quesadillas filled with the likes of ancho chicken, portabello mushrooms, or just plain queso ($9.25–$12.25), or a chorizo chimichanga sautéed with onions and peppers, wrapped in a tortilla, and deep fried to the color of a golden-brown rose ($11.25).
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A smiling statue of a mariachi musician named Pepe keeps watch over Aut?ntica Mexican Restaurant?s dining room and menu of classic and contemporary Mexican dishes. Red and green chilies sourced from New Mexico add an extra kick to dishes ladled with Aut?ntica?s housemade sauces, such as extra-large 10-inch burritos filled with grilled vegetables and chicken, soft ground beef tacos, and housemade tamales. The menu also includes vegan and gluten-free iterations of quintessential Mexican flavors and recipes.
Casa De Nana lives up to the warmth and tradition implied by its name, which translates to grandmother's house. Founded in 1968, the cantina still retains many of the same Mexican recipes designed by its founders. The chefs make their own chips, salsa, and hot sauce and whip up favorites such as spinach enchiladas, blackened-shrimp tacos, and Nana's Diablo, a spicy chimichanga with ranchero sauce, pico de gallo, and jack cheese. At the bar, the staff serves Mexican beers and specialty margaritas crafted from more than 30 types of tequila as televisions practice broadcasting live sports.