The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.
Banners of colorful papel picado decorations flutter above Cafe Sol Azteca's seasonal patio, where a tile mosaic wall echoes the folk art hanging in the main dining room. Inside, chefs whip up guacamole—ranked among the best in the city by Boston Magazine—and simmer chicken in rich chocolate-infused mole sauce, or tuck tender cactus into salads. These specialties match with more than 15 varieties of margaritas, such as the blue frozen margarita and the Three Generation Margarita with a glass rim that the kitchen staff rolls in salt uphill both ways.
In the dark of night, the brightly lit façades of The Fat Cactus locations glow like a beacon, beckoning diners to come and sample their classic Mexican and Tex-Mex foods. The restaurants' interiors are no less eye-catching. House-specialty fazzizzles—short for sizzling fajitas—top tables in dining rooms filled with vibrant reds and yellows. Rows of hubcaps glisten on walls next to strings of lights. And hundreds of emptied tequila bottles dangle from the ceiling, testament to the popularity of the menu's dozen specialty margaritas. For extra entertainment, musicians fill ears with their tuneful crooning every night, and a room with classic arcade games lets kids play at adult tasks, such as driving a car or helping zombies file their tax returns.
Within the bustling Faneuil Hall, Mija Cantina & Tequila Bar’s old-style décor transports diners to Mexico, while authentically crafted enchiladas and burritos complement more than 100 kinds of tequila. Since its opening, which caught the attention of the Boston Herald, Mija Cantina has delighted tongues with fresh guacamole and queso fresco. Diners hoist sails above their tables and grip knives betwixt their teeth before casting off with red snapper, lobster, and swordfish, or stay on solid ground with grilled steak and seared chicken breast. A selection of sides rounds out meals with additions ranging from the spicy lime mayo of corn on the cob to a simmering portion of pinto beans, bacon, and chorizo, whose protein boosts muscles after an evening workout or before a late-night battle royale.
Mija Cantina's décor, highlighted by NECN’s TV Diner and Thrillist, incorporates sun-bleached wood reclaimed from a Wyoming highway, iron candelabras, and leather booths to recreate the feel of a cantina from the past. Vaqueros celebrate romantic anniversaries of the day they married their six-shooters in the glow of lanterns or in the fresh breeze of outdoor seating as they quaff tequila made with 100% blue agave.:m]]
Boloco aspires to delight diners with the unexpected and strives to take care of its employees and the planet in the process. The Boston-based business first opened in 1997 as Under Wraps. But in 2005, it changed its name to Boloco, realizing wraps incited some terrible feelings - often involving alfalfa sprouts. With the fresh name came a new mantra, "Globally Inspired Burritos."
Despite winning an award for "stupidest name change", Boloco's menu has steadfastly offered customers globally inspired burritos and burrito bowls alongside smoothies and shakes, such as the Jimmy Carter, infused with all-natural peanut butter and premium ice cream. Boloco also uses eco-friendly practices, recognizing that today that might mean corn cups and utensils, but tomorrow it could mean driving to work in cars fueled by guacamole.