The family behind Celi's True Mexican Cuisine, named one of VisitSouth's top ten Southern restaurants to celebrate Cinco de Mayo, continues the traditions of their Michoacán roots with a collection of family recipes and house-made Mexican delights. To create queso fundido, chefs grill monterey jack cheese to fill lava-rock molcajetes—a traditional Mexican mortar used as an insulating serving dish—and add chorizo and jalapeños before sending the bubbling bowl forth to be excavated via tortilla chips or edible pickaxes. Wrap the chicken or steak fajitas adobas' semi-sweet glaze up in a handmade tortilla, or savor traditional burritos, chimichangas, and taquitos. To fashion the camarones a la española, chefs wrap cheese-stuffed shrimp in sweaters woven from bacon before grilling and simmering the dish in a creamy sauce. A vegetarian menu section features meat-free versions of Mexican favorites for herbivorous brontosaurs looking to widen their palate.
Within the olive-green walls of La Hacienda Authentic Mexican Restaurant, diners devour sizzling shrimp enchiladas, chicken quesadillas, and grilled steak tacos. At a full bar, servers mix and other libations.
TLC Hair Designs owner-operator Tracy Chapman transforms damaged, overgrown, or outdated hairdos at her work station in Salon Brands. Using her steady hands and knack for matching styles based on her clients' skin tones and facial features, Tracy cuts, layers, and shapes both men's and women's hair. Matrix and Logics Color DNA aid her as she adds accentuating highlights or all-over color to strands that need a new hue or a touchup of their natural green hue.
The scent of freshly baked biscuits, peppery gravy, and fried potatoes waft out of Republic Cafe’s kitchen 24 hours a day. Like the red, white, and blue of the French flag, the diner's housemade breakfasts pay homage to Americana, especially the country-fried skillet—a mound of hashbrowns topped with sautéed peppers and onions, cubes of country-fried steak, two eggs, and country gravy. Comfort-food classics populate the lunch menu as well, which stars BLTs, chicken-fried chicken, and open-faced beef sandwiches floating in a pool of savory, brown gravy.
When you order guacamole at Las Margaritas, you aren’t just asking for the avocado-based chip dip; you’re asking for a spectacle. That’s because the staff brings the entire guacamole-making production to your table, mashing together the ingredients in front of you and delivering the tasty concoction as freshly as if the kitchen had an avocado tree growing in the sink. This dedication to fresh, authentic Mexican cuisine sums up Las Margaritas, where chefs make salsas by hand daily and churn out favorites such as chimichangas, tacos, enchiladas, and burritos.
The menu also includes more innovative dishes, such as pork-and-pineapple-filled tacos and the camarones tocineta—cheese-stuffed shrimp that are wrapped in bacon and topped with a pork rind whittled into a bow. A chilly margarita quells any spicy main course and incorporates only natural ingredients to flavor its pomegranate, peach, mango, and pineapple varieties.