Los Panchos crafts delicious Mexican cuisine from fresh ingredients and traditional recipes, filling its menu with more than 75 south-of-the-border standouts. Rather than calming grumbling tummies by taking a nap in a life raft as it gently sways away from the shore, guests may stuff them with burritos brimming with refried beans, guacamole, and a choice of chicken, beef, or pork ($8.50). Juicy pork carnitas can fill soft tacos ($3.25 each), enchiladas ($3.50 each), or deep-fried chimichangas ($5.75), or erupt from cheesy mountains of nachos ($8.50). Like a traffic light, chili verde’s sauce comes in a choice of green or red ($9.25), letting diners barrel into spiciness or pause to savor a mild chili flavor with each meaty bite.
The tortillas at 360 Gourmet Burrito embrace an inventive parade of fillings, including teriyaki chicken, steak and prawns, veggies, and curried chicken. The burrito engineers work off orders delivered via an online ordering system, shouts into a magic sombrero, and in-store diners to load picnic baskets. Feasts of time-tested Mexican fare leap together quickly, jealous of party platters loaded with myriad munchies and suggested icebreakers taped beneath trays.
The capable chefs at the family-owned Mi Casa Mexicana guide culinary tourists southward with a menu of authentic house-made Mexican dishes in a vibrant, casual dining room. An order of chips and freshly diced salsa ($2.75) coaxes out appetites and urges them to invite an additional side of guacamole ($2.50) to the table by ordering it a drink and tossing out an alluring line. Diners saunter onto more serious satiation with house specials such as the pollo en mole ($14.95), in which rich, spicy mexican mole smothers plump poultry pieces. Chefs harbor shredded pork and beef in a fortress of toasted bread in the tortas ($6.25) and fry up scoops of ice cream ($4.75), which continues to baffle chemists around the globe.
Salsa Verde's culinary researchers memorize a library of Mexican recipes to give diners a menu laden with traditional Central American dishes. An array of tortilla-swathed favorites warm up empty hands with burritos built around fillings such as steak, chile rellenos, or shrimp ($5.49–$7.25) and meat-filled Mexico City–style tacos ($1.25) outfitted with an exotic ensemble of cilantro, onions, mild salsa, and a poster from the 1968 Summer Olympics. Selfish diners chomp away on the carnitas chipotle-barbecue torta, doused with coleslaw and sweet barbecue sauce ($5.75), and pairs divvy up the molcajete mixture of grilled chicken, steak, and chorizo cooked in salsa and oaxaca cheese ($16.99). The bistec ranchero coats a tender grilled steak with lime and olive oil before topping it with grilled onions, tomatoes, and mild serrano peppers ($9.25), and enchiladas filled with shredded chicken or seasoned beef swim in a choice of savory red sauce or the restaurant's signature salsa verde ($7.95). Pair south-of-the-border fare with a choice of fountain drinks or icy Corona beers to extinguish mouths set on fire by spicy foods or spiteful wisdom teeth still mad about being kicked out of the jaw.
Thanks to Bay Area Ski Bus, getting from point A to point B never felts so good. Its shuttle buses, outfitted with modern conveniences such as video systems, usher passengers to and from local ski resorts, negating their need to worry over travel plans or convince the troll under their bed to return their car keys. Provided meals, snacks, and beverages keep both hunger and thirst at bay, and lift tickets dispensed upon arrival get skiers straight to the slopes. When the faraway ski destinations of Colorado or Val d'Isère entice travelers away from home, Bay Area Ski Bus grows wings to match. Its guides handle every detail of the adventure, from flights and shuttle arrangements to lodging and lift tickets.
Aqueous hues of neon blue and purple wash over visitors to Agave Grill as they take a seat beneath a larger-than-life strip of sinuous camera film. This cinematic environ hosts cuisine blending traditional Mexican dishes with Spanish influence, mimicking the confluence of cultures in Latin America. In addition to steaming enchiladas and burritos, chefs create entrees of tender marinated carnitas or steak picado covered in cayenne-pepper sauce. Schools of seafood populate the kitchen's specialty roster, from fresh-fish tacos to paella—in which simmering saffron rice is surrounded by sausage, scallops, prawns, and other morsels. Beneath bas-reliefs of Aztec and Mayan-style masks, the staff serves libations from a lengthy library of tequila and mescal, neat or spun into margaritas.
Agave also boasts an attached nightclub, where spiraling lights surround the revelers within. DJs spin tunes in two different rooms, one devoted to salsa and Latin rock and the other thrumming with R&B and house music—which is not when furnace and faucet sounds sync up to the tune of “Born in the U.S.A.”