La Luna's menu features traditional Mexican dishes that are made from scratch, and La Luna's tables feature complimentary salsa fresca, chips, and queso. A plate of olivenos ($6.25)—large black olives stuffed with salsa and cheese, then breaded and deep-fried—prime stomach engines within the restaurant's festive atmosphere. Fajita tacos ($11.95) combine strips of marinated beef or chicken breast, and spinach quesadillas (small $9.95, large $11.95) are served with guacamole and sour cream and consist of soft tortillas filled with sautéed spinach, onions, tomatoes, and cheese. During an episode of pollo verde ($11.95), chicken gets into a humorous situation with green chiles, Monterey Jack cheese, tomatoes, and onions. Most entrees come in a moon-lite portion for those who don't want to be fuller than a purse packed with encyclopedias. Frozen margarita swirls ($7.45 each), which combine different liquors, can be sipped at the bar's multi-colored tile mosaic flat-top that guards the restaurant's bevy of tequilas.
Like artists adorning an edible canvas, chefs at La Cueva Grill paint fresh salsa onto the sizzling steak at the heart of their signature carne asada tacos. But pico de gallo isn’t their only artistic medium—melted cheese also oozes from quesadillas’ 12-inch flour tortillas and a 100% beef burger’s sizzling slabs of bacon. Other eats include Mexican-style hot dogs—andouille sausage doused in pico de gallo and chipotle mayo—and baskets of fresh tortilla chips ready to be slam dunked into bowls of salsa and cheese. Between bites, patrons can order up Top 40 arias from the wall-mounted digital jukebox, or sidle up to outdoor tables to reenact famous jousts with oversize patio umbrellas.
The flavors found in El Chico’s fajitas are a tasty testament to what the Mexican eatery does best: cultivating a menu that bustles with authentic Mexican and Tex-Mex dishes. Fajitas provide a savory meal for two, with flour tortillas embracing veggies and chicken, beef, or a combination of the two with the gusto of a bear giving a bear hug. Meals arrive on a sizzling skillet touting succulent morsels alongside a cadre of colorful veggies, rice, frijoles rancheros, and a hearty dollop of pico de gallo and guacamole.
Mamasita’s offers an assortment of tasty platters, delicious Mexican specialties, and a selection of 25 different tacos. Give your mouth a soupy gift with a cup of black-bean chili, whose broth features ground beef, black beans, cheddar, and jalapeños ($4.50), or start your meal traditionally with fried ice cream ($4). To graze in more abundant food pastures, gallop to the queso Mexicano burger, which combines mushrooms, veggies, and jack cheese ($7.50) to lure tongues out of their shells, or the mixed-grill burrito-supreme platter served with rice, beans, and both steak and chicken ($9.50).
The chefs at La Salsa Grille infuse dishes with the traditional flavors of Mexico, preparing items fresh daily with local produce whenever possible and customizing spice levels to suit individual tastes. Dinner entrees highlight masterworks such as the carne asada, an 8-ounce thinly sliced chuck served beside rice, beans, avocado, and spicy sauce ($9.25). Instead of looping Chicken Run on Blu-ray, the pollo verde satiates poultry cravings with a grilled chicken breast drizzled in salsa verde and cheese ($8.95). Brimming with tortilla-wrapped confections, the lunch menu satisfies midday meal-goers with fajita platters stocked with 6 ounces of chicken or beef and mounds of grilled bell peppers and onions ($7.49), or the two-hand-necessitating big burrito surging with chicken or ground beef ($6.59). White stucco walls accented by red archways surround the casual dining area, creeping into patrons’ peripheral vision like Roombas weaned from table scraps. Tiles lie beneath yellow seating, imparting La Salsa Grille with the ambiance of a Mexican villa’s sunny patio.