Amid the vibrant décor of Vega Mexican Cuisine, chefs treat patrons to a menu suffused with gooey quesadillas, piping-hot soups, house-made tortillas and salsas, and a host of organic ingredients. Diners can warm belly motors with a bowl of creamy poblano chili soup—corn kernels, potatoes, and mushrooms drenched in cheese—beneath the watchful eyes of a Frida Kahlo portrait or anchor fork tines in a salmon salad drizzled in a honey-chipotle creamy dressing. An eclectic assortment of chandeliers bathes colorful booths in warm lighting as dinnertime eaters sup on shrimp fajitas, which conceal adobo spices and Carmen Sandiego beneath a medley of onions, bell peppers, and cilantro.
At Que Chula es Peubla, a parade of friendly servers carts out plates laden with torta de milanesas, burritos, tacos, grilled pork chops, and steaks. Live musicians and a sunny surrounding of murals, red tile accents, and adobe-colored walls make for a charming atmosphere, perfect for sipping frosty margaritas and chowing down on fajitas and chicken mole.
Trumpet blasts sail though Hacienda Mexicali Mexican Restaurant’s terracotta archways and soar beneath exposed beams before bounding off walls festooned with colorful mosaics. It’s the weekend, and the mariachi band has just begun to play, the sounds of their instruments mingling with the sounds of laughter and clinking cocktail glasses. Amid the merriment, diners devour plates of fresh guacamole, ranchero steak, and mussels in streams of herbed white-wine sauce. Meals conclude with Mexican coffee and flambe fried ice cream finalized at the table.
Blue and yellow walls alternate with stone accents and Mexican flags at Cinco De Mayo, calling to mind the fun and vibrant atmosphere of a celebration. The food—which includes slow-roasted tacos al pastor and guacamole made fresh tableside—fits right in, especially when paired with an ice-cold margarita made from real Mexican tequila. Guests can settle in for lunch or dinner to enjoy Mexican favorites such as quesadillas, fajitas, and burritos, along with more innovative creations such as camarones amarrados—cheese-stuffed jumbo shrimp wrapped in a crispy piece of bacon.
Carne asada, chiles rellenos, quesadillas—these dishes have become familiar sights on a Mexican restaurants menu. Gusano Loco's bill of cuisine lists these, as well as carefully crafted house specialties. For the carne arrachera, the kitchen crew marinates steak in a zesty house barbecue sauce, while for the seafood chiles, poblano peppers burst with sautéed shrimp and garlic. Meanwhile, waitstaff pours pitchers of the house sangria, made with wine and fresh fruit, which can make for a well-round meal that hits all levels of the food pyramid—meat, fruit, and stuff that tastes like candy.
Voted Best of Westchester by Westchester Magazine four years in a row, Tequila Sunrise of Westchester serves a menu of upscale, traditional Mexican, including guacamole prepared tableside, juicy fajitas, paella, and more. Start with a signature cocktail from the full-service bar, such as the Wilson margarita, a blend of Sauza tequila, fresh-squeezed lime and orange juice, Cointreau, and Grand Marnier ($9). Entrees swim in to the undersea tune of risotto de mariscos, sautéed jumbo shrimp and diver sea scallops nestled alongside zucchini, carrots, and manchego cheese on a bed of corn risotto ($24), or tap to the earthier beat of al pastor tacos braised shredded pork, pineapple, and cilantro embraced in warm corn tortillas, with rice and beans ($15). The 200-seat dining room is ideal for birthday parties, weddings, and professional football games. Tequila Sunrise features mariachi bands, live music, and several inebriated ghosts.