At El Paisano, it?s not uncommon to spot a baby in a giant sombrero or a mariachi serenading a diner with a tiny trumpet. This lively Mexican eatery bustles with color and energy from morning until nightfall?particularly on the second and fourth Wednesdays of the month, when it plays host to live mariachi performances. Attentive servers bustle about the bright dining room, toting complimentary chips and salsa and giant frozen margaritas. Colorful hanging lights illuminate the festive tablecloths and Mexican murals that stretch across the walls.
Meanwhile, in the kitchen, seasoned chefs fold meats and seafood into authentic Mexican specialties?from cheesy chicken chilaquiles to creamy lobster enchiladas. To craft their specialty parrillada dish, they sizzle Spanish-style sausage, grilled steak, chicken breast, and bacon-wrapped jumbo shrimp on a crackling skillet. For dessert, the chefs eschew lackluster meal enders such as cheesecake bought from the store or plastic crumpets borrowed from a child?s tea set in favor of flan, tres leches cake, and other authentically prepared regional specialties.
Designed to charge the senses and infuriate passing bulls, El Borracho's red walls evoke every aspect of Mexican culture and pop culture’s take on Mexico, featuring arched sconces stuffed with Catholic icons; pink nooks highlighting vintage photos; and bones, daggers, and matador portraits hanging from stripped wood panels. The décor keeps awkward silences in conversations to a minimum while adding spice to the sizzling menu. El Borracho serves its foodstuffs family-style, much like they do in authentic Mexican taquerias, only without the complimentary cactus massage. Tacos are available for $2.25–$2.75, while burritos and quesadilla go for $5 a pop. The restaurant provides the trimmings—such as cilantro, onion, cheese, lettuce, tomatoes, and refried beans—while the customer selects the carne, be it chicken, ground beef, carnitas, chupacabra, or chorizo. Milder palates can get their tacos gringo (flour tortilla, lettuce, tomato, onion, and cheese); true revolutionaries can get them Pancho (corn tortilla, cilantro, onion, and redistributed land).
Hacienda was founded in 1968 as one of the first Mexican restaurants in all of St. Louis. We are proud to offer a unique menu combining authentic Mexican fare with familiar favorites along with the best in service and one of the area's most unique and inviting atmospheres.
When founders J. Kim Tucci, Joseph A. Fresta, and John P. Ferrara first opened The Pasta House Co. in 1974, they wanted to elevate pasta to an art form. ?Some artists sculpt, some paint, and some sketch,? they write on the restaurant?s website. ?But, at The Pasta House Co., we create authentic Italian culinary delights.? A few of the locations even have giant, exhibition kitchens so you can watch as pizzas, pastas, and entrees come to life.
Naturally, The Pasta House Co.?s menu revolves around the Italian staple from which it gets its name. There are more than 25 varieties of pasta to choose from, including linguine with chicken livers and the signature lasagna, plus weekday specials such as stuffed manicotti. Meanwhile, the mangia bene menu?which translates to ?eat well? in Italian?showcases the more wholesome side of Italian eating, with dishes low in fat and calories that won?t peer pressure you to break curfew.
For more than a decade, the team at Las Fuentes has been serving up made-to-order Mexican classics like fajitas, burritos, and enchiladas?along with a few new spins on old favorites. Those who prefer to eat their fajitas with their hands, for instance, can opt for a Fajita Pita, pita-bread stuffed with grilled, fajita-style steak or chicken. Meanwhile, burritos, like the most authentic pinatas, come stuffed with classic fillings like ground beef, steak, or chicken and beans, but are then doused in cheese dip or enchilada sauce. The culinary team even dreamed up the perfect dish for diners who have trouble choosing: the super tamal deluxe. This delicious mashup features a tamale topped with beef, chicken, rice, and bean nachos, followed by a generous layer of cheese dip, veggies, sour cream, and guacamole, with two flautas?one beef, one chicken) serving as a final garnish.