The Tex-Mex cuisine at Cantina Diablo owes its authentic taste to the restaurant's team of chefs. After serving for years in kitchens in Mexico and Texas, they've assembled a menu that combines their own unique recipes with those passed down through generations. Fresh flour tortillas are the cornerstone of a menu that features classic fajitas alongside massive burritos and skillet enchiladas. Tacos are piled with eclectic meats such as braised pork shoulder al pastor, beef cheek, garlic- and cilantro-marinated mahi, and battered buffalo shrimp. Chicken mole with corn and pepper salsa and a Mexican-spiced beef short rib wellington also put a twist on Tex-Mex cuisine. The bar, meanwhile, puts its own spin on Mexican flavors: martinis and mojitos are made with fresh herbs and muddled by hand, while a signature drink features tequila and sangrita in a cucumber cup. Thanks to Cantina Diablo's catering, much of the food is also available for on-location dining.
The chefs at Sangria Tapas Cafe spread a cozy blanket over the many flavorful regions of the Iberian Peninsula, gaining the trust of 42 types of tapas and four varieties of paella before feeding the naive savories to hungry patrons. With toes tapping sandy tiles and elbows perched on wooden tables in the restaurant's taverna-style dining room, customers can browse a menu bursting with dinner and lunch options. Sharable tapas plates provide culinary overtures, with mushroom caps ($6.95) singing arias silently due to shrimp-stuffed mouths, and potato-and-cheese croquetas ($5.95) muffled with a layer of sour cream. Palates warmed by the pork sausage and tri-colored peppers ($7.95 for lunch; $6.95 for dinner) cool themselves with slices of spanish manchego cheese and bites of dry chorizo. Paellas simmer in four styles, including the seafood-and-vegetable paella swimming in a fish-and-saffron broth, as well as the mushroom paella piled with portobellos, shitakes, and cremini.
The seasoned culinary crew at Monterrey Cantina prepares a sizzling spread of delicious Mexican dishes crowned with dollops of homemade salsa and guacamole. Delectable appetizers include a platter of freshly mashed guacamole and crisp corn chips or a Mexican Sampler, which showcases an array of quesadillas, jalapeño poppers, taquitos, and chili con queso as diverse as scientists' theories about who created the cotton gin. Forks exert dominance over a plate of monterrey enchiladas, which cradles one beef, one chicken, and one cheese enchilada crested with a triad of flavorful sauces. A colorful selection of fajitas nestles vegetables, steak, or shrimp snuggly in a bed of onions, bell peppers, and 700-thread-count tortillas, and diners can imbibe one of the eatery's house margaritas while lapping up cool breezes on the outdoor patio.
Tim Castañeda's culinary education began at his family's dinner table. Nourished by the fresh salsas and flavorful meats, Tim developed a deep appreciation for and understanding of the traditional flavors of Mexican cuisine. After cooking in his family's restaurants during his youth, Tim continued to perfect his recipes and spice blends in Mexican eateries throughout the country. He brings his years of experience to Zumba Mexican Grille, where he whips up freshly made tacos, burritos, and quesadillas reminiscent of the authentic dishes of his childhood.
Named for the Spanish slang word for "energy," Zumba bustles with color and zest—from its shiny stainless-steel counters and rainbows of wooden chairs to the skirt steak, red-chili pork, and fresh vegetables sizzling on its grills. When customers walk in, their first step is to pick meats, toppings, and black, pinto, or magic beans. Then the servers behind the counter begin building Mexican specialties—including the burritos, named the city's best by Real Detroit Weekly. After receiving their orders, guests stroll over to the fresh salsa bar, where six different housemade varieties in various spice levels await them.
Sam Alvarado’s passion and respect for handcrafted Mexican food started at a young age. He grew up watching his family cook at home and in the kitchens of Detroit’s popular Mexican Fiesta restaurant chain, which his grandfather founded. Today, as the co-owner and head chef of Fuego Grill, Alvarado draws from that early culinary foundation to craft his own menu of fresh, made-from-scratch dishes that “more than impressed” a food writer for the Dearborn Free Press. He assembles traditional entrees such as carne asada, milanesa sandwiches, and fish tacos with halal meats and locally grown vegetables, creating cuisine that’s as flavorful and conscientious as a chocolate-covered Jiminy Cricket.
The menu at Camelia’s Mexican Grill is stocked with genuine Mexican flavors made fresh every day with a tasty melange of meats and veggies. The eating frenzy begins with four deep-fried flour tortilla chips hiding beneath chorizo, refried beans, cheese, guacamole, sour cream, tomatoes, and jalapenos ($6.49). Try three soft corn or flour tacos de lomo inflated by ribeye steak sauteed with onions and served with pico de gallo ($8.49), or fill your cheeks with carnitas, a specialty dish of tender pork chunks highlighted by avocado, pico de gallo, and tortillas ($9.49). Vegetarians can opt for three pan-fried quesadillas whose internal organs have been replaced with scrumptious cheese and guacamole ($8.49). Horchata ($1.79), Jarritos ($1.79), and coffee ($1.49) line throats with sweet lubrication, and a variety of margaritas and liquors await customers at the restaurant’s full bar.