Bebop Burrito's cuisine offers build-your-own meals, five varieties of salsas ranging from mild to seriously hot, and deliciously edible burrito casings. Step right up and start your order by choosing a giant flour burrito or quesadilla tortilla, three soft or crispy taco shells, or a Bebop bowl lined with Romaine or cilantro brown rice. Fill the delicious receptacle with shredded beef ($6.45), chipotle-marinated grilled chicken ($6.25), braised pork ($6.35), a fresh seasonal vegetable ($6.25), or veggie-friendly rice, beans, and cheese ($4.25). Shots of salsa, such as fresh corn or tomato, green tomatillo, and hot tomato and roasted chilies ($1 each), breathe fiery life into any creation. Add an extra garnish such as sour cream ($0.55), guacamole ($1.65), or crunchy citrus slaw ($0.75).
You would be hard pressed to find a can opener anywhere in the kitchen of Cilantro Mexican Grill. That's because the restaurant's chefs don't need one; they only cook with fresh ingredients. A typical day in their kitchen sees the chefs mashing the nutty flesh of ripe avocados into guacamole, slicing fresh tortillas to be fried and sprinkled with lime juice, and grilling adobo-seasoned chicken, steak, and tilapia. Local growers get in on the action too, supplying the kitchen with tomatoes and onions. The Cranston location also finds patrons sipping one of 20+ craft beers and, at several others, margaritas.
Rhode Island Monthly reviewed Perro Salado and named it a Best of Rhode Island 2008 Editors' Pick. Newport Life Magazine readers named the restaurant's margarita Best of Newport County 2010. GoLocalProv featured it, and Yelpers give it a four-star average.
Diego's Newport crafts its refined menu of West Coast–style Mexican fare from fresh ingredients and bold flavors. Unlike a visit to the combination dentist office/DMV, the Baja calamari ($11) appetizer can be enjoyed two ways––sautéed with vegetables, jalapenos, lime juice, and diced tomatoes, or fried with Baja seasoning and a cup of spicy aioli for dipping. For lunch and dinner entrees, taste buds awaken to the perfect burrito ($11) that unfurls a plump tortilla pillow stuffed with chicken, avocado tomatillo, pineapple jicama salsa, and tomatoes, while an order of tequila-lime hanger steak frites ($18) quells carnivorous cravings with a grilled-to-order steak, tucked under a blanket of cilantro and garlic butter. Diego's Newport also serves breakfast dishes, such as the Paul Bunyan–sized poplar omelet ($9), which melds farm eggs with sautéed red onions, black bean salsa, lumberjack'd slices of spicy red bliss potatoes, and Babe's Oaxaca cheese.
If your diet of boiled cauliflower and dry-curd cottage cheese has left you hungry for habanero-inspired anything, plunge a warm tortilla chip into the depths of the seven-layer dip ($8.99), or try the spicy shrimp "snake bite" poppers ($8.99), crisp fried jalapeño poppers stuffed with shrimp and cheese. Cactus Grille's extensive entree selection includes bejazzled burgers and other hand-held delights, such as the chipotle bacon cheeseburger ($8.49), smothered with chipotle mayo sauce, or the salmon chimichanga ($14.99) with poblano molé sauce. Other enticing options include Cactus's house-specialty barbecue ribs ($13.99 for a half rack), slow-cooked and doused with the house Mayan barbecue sauce, or the DIY filet dinner ($18.99), wherein sliced portions of filet pre-cooked rare arrives at your table along with a sizzling cast-iron platter that allows you to sear the meat to your desired degree of doneness. Mexican-dining traditionalists will enjoy the selection of burritos, enchiladas, tacos, and fajitas, while dessert-inclined diners will find solace from the fiery fare in the southern plantation key lime pie ($4.95) or cheesecake chimichanga ($4.95).
Tortilla Flats tempts tasters with an alluring melting pot of classic Mexican eats, peppered with hints of Cajun and southwestern cuisine. Lunch and dinner patrons can sup on an eclectic array of quesadillas, sandwiches, salads, classic Mexican combination plates, and entrees. Debate the anatomical impossibilities of an order of wild boar wings (plain, buffalo, or barbecue style, $8.99) before moving on to heartier fare such as the cowboy steak tips ($14.99) or the habanero mac 'n' cheese ($13.99). Combinations of tacos, burritos, tamales, and enchiladas tantalize statisticians with a bevy of possibilities ($7.95–$9.95), and blackened catfish Naw Leens ($13.95) and Bayou Crawdad cakes ($9.50) transport taste buds to the murky environs of Cajun country, replete with Zydeco-blasting tooth accordions.
Offering the yin and yang of casual comestibles, yoTaco's menu fires up taste buds with tacos, burritos, and other piquant Mexican bites and cools them down with creamy frozen yogurt. Seven unique tacos ($5.50–$7.50) tantalize fingers with pockets of marinated beef brisket barbacoa style or achiote-spiced mahi-mahi with cabbage and pico de gallo. Large flour tortillas swallow up fillings such as chicken with green salsa, seasonal vegetables, or smoked pork to create that most portable, and thus most easily misplaced, of sandwiches, the burrito ($7.50), and a mantle of bacon and guacamole confer the status of Sonoran hot dog ($6 each/$10 for two) on humble sausages. Lips and teeth reach a happy accord with the soup-and-sandwich combination ($5), happily slurping traditional hominy stew and sinking into gooey cheese quesadillas. To finish off the meal in sweet style, storms of berries, candy-bar bits, or stampedes of gummy goats pelt peaks of fat-free chocolate or vanilla frozen yogurt ($3.99 for a regular cup with one topping) and, for an additional $0.25, threaten to release other sweet tempests to rain down onto confections in a dairy-dimpling hail.