Cincinnati-style spaghetti is a point of pride at Skyline Chili, a University of Dayton institution. The main component of this piquant dish is chili seasoned with a secret blend of spices and served over a bed of steaming spaghetti noodles. Red beans, diced onions, and a mountain of shredded cheddar cheese complete the recipe. Cooks use the same combination of chili, cheese, onions, and beans to kick up steamed potatoes and hot dogs, creating tasty meals that comfort stomachs more effectively than swallowing a child's blanky whole. Alternatively, they can whip up vegetarian versions of several menu items by substituting chili for black beans and rice. The Brown Street location serves as a mecca for students with large-screen TVs, free WiFi, an outdoor patio, and a spacious parking lot.
Taqueria Mixteca’s spice-wielding culinarians shepherd taste buds on a tour of Mexico's distinctive flavorscape with a menu brimming with tortilla-centric spreads, meaty entrees, and vegetarian-friendly eats. A starter of nachos maya paves the way for heartier main courses ($4.95), such as the quesadillas ($2.50–$4.99), chimichangas ($7.50), or fajitas flaunting marinated beef ($9.95), chicken ($9.95), or shrimp ($10.95). Satiate shell cravings without licking peanut casings or ninja turtles with a hefty burrito ($4-6) or taco, which can come stuffed with your choice of meat, including chicken ($1.95) and fried pork ($1.95). Herbivores hungry enough to graze on the tassels of nearby mariachi players can sharpen their incisors on the meatless taco salad ($4.75) or cheese enchilada platter ($5.75). Conclude nosh fests with a toothsome slice of flan ($3) or tres leches cake ($2.75).
Salsa?s eclectic offerings originate in Mexico and Latin America. A large portion of the menu is composed of enchiladas, fajitas, and other Mexican fare. The chefs, however, also craft Colombian dishes, such as bandeja paisa, grilled steak topped with crispy pork rinds, spicy chorizo, and a fried egg. They also create Venezuelan arepas by stuffing fried cornmeal with ground beef, veggies, and cheese. To complement these Latin American dishes, the restaurant stays true to its name and offers salsa dancing every Friday and Saturday night.
Frequent diners at Qdoba come for the eatery’s signature flavors, but they may not know how far the staff travels to obtain them. Qdoba’s staff visits various parts of Mexico on a regular basis in search of flavor combinations that later enhance the shop’s burritos, quesadillas, and taco salads. Among these blends are ancho-chili barbecue, gumbo accented with cilantro rice, and the three-cheese queso, a creation that took 47 tries to perfect. Along with sought-after flavors, Qdoba’s staff members pride themselves on their painstaking preparation of fresh ingredients, from fire-roasted tomatoes to mouth-watering poblano peppers.
Small sombreros dot the menu at Las Piramides, differentiating the kitchen’s special creations from more traditional Mexican plates. For a slightly updated chimichanga, chefs pack succulent lobster into a tortilla before frying the bundle and smothering it with a housemade cream sauce. They also stuff un-fried burritos with interesting ingredients that go beyond chicken and beans, such as juicy philly cheesesteak fillings. Tacos, enchiladas, sizzling fajitas, and vegetarian combos cater to more classical tastes.
Las Piramides’ environment is just as colorful as its menu, with richly pigmented murals painted over dandelion-yellow walls. Cushy red booths cradle diners as they eat, as well as keep it a secret whenever there’s an accidental salsa spill.