At La Paz Mexican Fare & Cantina, your palate will be greeted by complimentary chips and fresh, homemade salsa while your hands are introduced to the menu of traditional Mexican favorites. Rev stomach engines with jalapeño poppers (5.95) or black-bean soup topped with cheese, sour cream, and chopped green onions ($2.95 for a cup). Then, fuel up on sizzling steak-and-chicken fajitas ($11.50), shredded-beef flautas ($9.75), a chimichanga ($9.25), a beef-and-pork burrito royal ($9.25), or nearly any other specialty invented south of the border. La Paz also offers more than 10 vegetarian entree choices, including the guacamole taco and cheese enchilada ($7.95), and creative plates such as cream-cheese chicken enchiladas, which are smothered in spicy green-chili and pork sauce ($9.75).
Salgado's menu brims with a bounty of bites to appease appetites on both sides of the border, with plenteous à la carte options to mix and match Mexican and American eats. A plate of camarones diablos ($11.99) finds bands of shrimp turning cartwheels through lagoons of peppery hot sauce, veggies, and rice and beans, whereas American tacos ($1.99) bundle a choice of meat, lettuce, cheese, and tomatoes into a floury shell that can be easily eaten with one hand while the other exercises its right to keep and bear fresh guacamole ($4.99). Picky palates can pick and choose from a number of combination platters ($8.99–$9.99), which harmoniously merge complementary items such as enchiladas, burritos, and tamales. Or, build your own meal by opting to combine several smaller servings of fresh, sandwich-like sopes ($3.99), authentic tacos ($2.29) served with fresh cilantro on corn tortillas, and a shrimp cocktail ($9.99) tossed with spicy jalapeños, smooth avocado, and tomato juice fresh from the tap.
At Baja Fresh, spice-yearning patrons can swing by to sample comforting casual fare without the hassle of building a catapult powerful enough to reach Mexico. Grab a burrito or taco served inside the stuffed blanket of a tortilla, or get a bowlful of delectable insides with the shell-less version—or a combination of both. The meats that make up each meal are never frozen and are all natural and hormone free. Optional ingredients to lay the groundwork for handheld feasts include fire-grilled or charbroiled chicken and steak, slow-roasted pork carnitas, beans and cheese, and specialty seafood options; a vegetarian-friendly version includes peppers, chilies, and onions layered with freshly simmered beans, cheese, and pico de gallo.
The restaurant’s ambitious menu, which is heavy on the seafood, aims to please with the genuine intent of the Crayola 64 Big Box. Start with an order of fajita nachos ($7.59) or guacamole ($9.59) before moving on to entrees that include combination plates, shrimp plates, and an ocean’s worth of seafood-centric dishes. Try the whole deep-fried red snapper, neighbored with soup or salad, choice of starch, and tortillas ($12.59). Side selections with an order of chips and salsa ($3.29) or beans ($1.89), and save room for flan ($2.50), which can be eaten or used as a smooshy pillow for taking a full-belly-induced siesta.
For its part in doling out authentic Mexican food, Abelardo's has collected its fair share of accolades—including an award for Best Burrito from readers of Omaha magazine in 2014. Across multiple locations in Nebraska and Iowa, Abelardo's enlivens mealtime with those award-winning burritos, as well as tacos, quesadillas, and Mexican sandwiches stacked with diced steak, shredded pork, and chorizo.
But Abelardo's also excels at the intangibles. It serves hefty portions in a swift fashion, and its drive-thru remains open around the clock, making it the ideal stop for diners with late-night cravings and storks who get hungry while delivering babies around town.
El Alamo is definitely north of the border, but try convincing yourself of that while you're digging into a burrito filled with spicy Mexican sausage or a plate of enchiladas smothered in cheese and ranchero sauce. All of the bases are covered here, from fajitas that mix strips of lean beef tenderloin with onions and peppers to the classic huevos rancheros, which features eggs in little cowboy hats.