The staff members at Tortilleria La Buena Vida abides by the idea that "the tortilla makes the taco," which is why they crank out fresh corn and flour tortillas each day. They fill these tasty tortillas with a variety of fixings, including chicken, pork, and shrimp, drawing from recipes that span Mexico. To wash down meals, the casual taqueria offers authentic Mexican drinks including aguas frescas which are fresh water fruit drinks.
Berryhill Baja Grill continues an 84-year-old culinary tradition begun by Walter Berryhill, who sold his handmade tamales around Houston with nothing but a pushcart, a tortilla press, and his personal recipe. Today, the grill’s tamales pack savory cornmeal and fillings such as beef, pork, and spinach within cornhusks recently liberated from overcrowded cornucopias. Elsewhere on the menu, fish tacos combine tempura-battered fish, special sauce, and cilantro in a hearty corn tortilla, and pollo platters smother grilled chicken breast with affection in the form of poblano peppers and mushrooms—the hugs and joint tax returns of the food world.
Chefs at Aztecas Margarita Bar & Grill prepare a full menu of authentic Mexican fare including guacamole made to order, dark mole poblano sauces, and fresh ceviche. The pollo Azteca—marinated and chargrilled chicken breast with Azteca sauce, grilled onions, and chili con queso—ignites palates with more flavor and fewer missing teeth than chewing firecrackers. Meanwhile, mariscos mex-tex enchiladas with sautéed shrimp and crab topped with house-made ancho poblano cream sauce follow up orders of Azteca nachos and twice-fried, cheese-filled jalapeños rellenos. The red, green, and yellow walls adorned with exposed bricks and flat-screen TVs surround diners during the day and dancers twirling to live music or DJs throughout the night. Behind the full bar, bartenders pour signature margaritas, frozen or on the rocks, infused with fruit flavors such as guava or mango. An outdoor patio holds additional seating for dining alfresco or picnicking without bears.
Carlos Mencia, the owner of Maggie Rita’s Mexican Kitchen, has his face emblazoned across menus tinged with Mexican, Spanish, South American, and Texan culinary traditions. In ceviche, a traditional Peruvian dish, citric acid from lemons or limes cooks cubes of white fish infused with the flavors of spices and peppers. Empanadas burst open, spilling steam and revealing spicy mango and pork. The Tex-Mex influences shine in enchiladas, burritos or tacos, corn tortillas that cradle roasted pork or beef fajitas. Traditional Tex-Mex ingredients, from poblano peppers to cream sauces infused with cilantro and jalapeño, fill the plates of diners and the briefcases of lawyers who don’t mind not being prepared for a trial.