The cooks at Mr. Antojo prepare burritos, chimichangas, and tacos alongside nachos and house specialties. Signature offerings include the Sonoran hot dog—wrapped in bacon and topped with chorizo, guacamole, chili sauce, and cheese—and bacon-wrapped peppers stuffed with cheese.
Cage-free eggs, all-natural chicken, and aged italian parmigiano reggiano cheese stock the kitchen at The B Line, enabling its chefs to concoct dishes that have helped the eatery win Tucson Weekly's Best Casual Dining and Best Desserts categories for eight years. The culinary team rolls eggs, chorizo, and carne asada into breakfast burritos, and organic and fair-trade coffee help guests wash down homemade granola and crepe-thin pancakes. During lunch and dinner, chefs use never-frozen chicken breast and fresh mahi-mahi to stuff quesadillas, tacos, and burritos. Pasty chef Terri La Chance whips together premium ingredients such as real vanilla, belgian chocolate, and butter to hand-bake an array of desserts, from flourless chocolate pecan cookies to the four-berry pie once enjoyed by Rachael Ray before her last lunar mission.
Marinated meats burrow into taco shells, tortillas, and breakfast platters amid Zendejas #13’s sprawling spread of Arizona Wildcats memorabilia. Located within walking distance of the Wildcats football stadium, the restaurant attracts sports fans and students with its red-blue-and-white color scheme, pigskin-themed decor, and burrito-punting contests. At the bar, mixologists concoct heady margaritas from shots of tequila and juicy hints of fruit. In the kitchen, carnitas-stuffed burritos join rice and beans to form dinner-friendly combos, and breakfast plates of machaca and egg greet daybreak with shredded beef, not rooster calls.
At Las Brasas, the appetizing sizzle of chicken and green onions on the grill gets bellies rumbling for a smorgasbord of burritos, burgers, and tacos. Las Brasas's small but diverse selection seamlessly blends well-loved Mexican street food with homey, traditional dishes, serving bean-topped Sonora-style hot dogs alongside piping hot bowls of menudo. Visitors can quiet hunger rumbles with hearty burritos and tacos, or wrap their hands around tortas made with telera bread.
For 22 years, El Saguarito chefs have orchestrated a flavorful symphony of heart-healthy Mexican feasts that use canola oil in place of lard, a decision spurred by co-owner Blanca Vasquez's vegetarianism. El Saguarito–style cheese crisps precede dinner and whet appetites with a grilled tortilla topped with cheese, green chilies, onion, and tomato, followed by entrees such as fish tacos and plates of barbacoa—shredded beef simmered in pickling spices. At the bar, lips transform into goofy grins over imported draft beers and margaritas made with Mexican tequilas, ideal for toasting to the memory of favorite piñatas.
The eatery also equips its interior with big-screen TVs to watch high-stakes games and free WiFi to facilitate web searches on how to throw a burrito in a perfect spiral. On Thursday, Friday, and Saturday evenings, live music floats throughout the patio.
Although botana means "snack” in Spanish, La Botana Grill specializes in full-grown Mexican meals. Starters of house-made tortilla chips come with freshly made salsas and chipotle bean dip. After this prelude come entrees of fresh shrimp and tilapia, grilled to perfection in the house-specialty dishes. Then there’s the cantina tacos, which pull together flavors from various regions throughout Mexico, and fusion plates such as the sonoran dog—a beast of a hot dog that comes wrapped in bacon and smothered with beans, chorizo, and heaping piles of condiments.
La Botana's hearty breakfast, lunch, and dinner dishes can be enjoyed al fresco on a patio lit by fiesta lights and a flat-screen TV that often broadcasts the latest Mexican soccer games. Live music sometimes rings out over the open space, a much better meal soundtrack than recordings of synchronized chewing.