The culinarians at Daniel’s Mexican Restaurant draw inspiration from America’s southern neighbor to create a menu loaded with authentic Mexican fare such as burritos, enchiladas, and fajitas. Amid the colorful dining room, outfitted with strands of chili-pepper lights and hand-painted murals, guests begin synchronized digestion with queso fundido, a melted mélange of cheeses topped with cilantro and spring onion ($4), or chili poppers, cream-cheese-filled jalapeños cloaked in deep-fried bread crumbs ($4.25). The Macho burrito—a hearty blend of rice, beans, cheese, and a choice of meat ($9.95)—is sure to put hair on your chest and beans in your beard, and the enchiladas Sunrise, topped with two eggs ($8.95), brings the importance of breakfast to dinner. The fajitas for two ($17.95 for chicken or steak; $21.95 for shrimp or fish) satisfy the appetites of two hungry humans or one snacking sasquatch and are easily washed down with a selection of Mexican beer or margaritas.
Boulevard Grill fuses traditional American steakhouse fare with Latin flavors to create distinct cuisine in a casual, candlelit atmosphere. Patrons can sample the eatery's initial offerings such as tortilla soup dotted with fresh avocado ($9) before diving mouth-first into the menu of gastronomic creations. Protein-pining palates can nosh the succulent 8-ounce filet mignon frolicking in a red-wine-shallot reduction ($22) or sup on the stuffed chicken chaperoned by a team of apples, prosciutto, and brie ($16). Satisfy a wide range of bolo-tie styles and their wearers' appetites with fresh fish options such as the seafood rellenos, a platter of two pasilla peppers bursting with savory crab, shrimp, and scallops drizzled in a signature sauce and blanketed in a rich layer of monterey-jack cheese ($18).
El Taco Grande's staffers swiftly dispense authentic Mexican fare crafted from freshly prepared ingredients. They pack flour or wheat tortillas with fillings such as carne asada steak, pork carnitas, and chorizo, and they assemble cheesy quesadillas loaded with toppings of salsa, guacamole, and sour cream. Their burrito masterpieces emerge from the kitchen wrapped in glistening foil in less than 10 minutes, ensuring that customers can grab a quick bite between business meetings or while leading a high-speed police chase.
Sol Picante espouses itself as a family establishment since its expansive menu of fajitas, burritos, and enchiladas urges communal feasting. The familial tradition continues with the eatery’s recipes, which have passed through multiple generations to inform ample combination platters, seafood dishes dotted with prawns, and hefty burritos filled with chorizo, cheese, and guacamole. To finish things off, the wait staff mixes white russians, shirley temples, and tequila-spiked coffee, just like Grandma used to make.
Ranchito Grill fills each burrito, quesadilla, and taco on its menu with authentic, homemade Mexican flavors. Each flour and corn tortilla is handmade by Ranchito Grill's grain gurus, and each table receives an order of Ranchito beans full of smoky bacon flavor and as free as a bird out on parole. South-of-the-border lunch dishes include the chorizo con huevos, traditional spiced mexican sausage scrambled with eggs, tomatoes, and green onions and served with beans and tortillas ($6.95). Adventurous diners delve into the burrito relleno, a poblano pepper stuffed with cheese, battered and fried, and rolled into a flour tortilla with rice and beans ($7.95), and up the ante by asking for Ranchito's fire sauce, a devilishly spicy condiment only served on request.
After training at the feet of Mike Lee Kanarek—founder of the HaganaH self-defense program named for the military based organization—Colin and Kaz Rhoads decided to spread the gospel of their teacher’s real-world fighting system. Adapted from Israeli military training, it strips confrontations down to their key elements and then trains students to decisively act to disarm their attackers. Instructors teach students to attack an opponent’s weak points while defending themselves, and they employ repetition to build pupils' instinctive responses and take-no-prisoner tickling skills. As certified personal trainers in their own right, Colin and Kaz also integrate elements of circuit and strength training into their workouts, blending combat sessions with TRX, kettlebells, and high-impact conditioning to produce a well-rounded warrior.
With produce, meat, and bread culled from local vendors, the culinary team at Food Love crafts a variety of sandwiches and salads within a cozy food truck. Between slices of buttered bread, chefs sandwich ingredients such as green apples, raspberry jam, and melted munster cheese. Along with salads and tomato soup, the menu includes numerous vegan, vegetarian, and gluten-free options. Through its sister company, Angie Cakes, Food Love also sells post-meal cupcakes and pastries. Visitors can take their grub to go or feast at the outdoor seating area equipped with real plates and silverware, taunting passersby with the sights, smells, and if they're lucky, feels of the tasty nibbles.