Employed by Oprah Winfrey for seven years, El Reposo head chef Jorge Boyzo crafts genuine Mexican dishes from local ingredients, brandishing the bold and diverse flavors of his native country in each serving. The original chimichanga is a champion swaddler of succulent sustenance, enveloping cheese-soaked morsels of steak or chicken in a 12-inch flour tortilla and boasting sides of rice and a crispy tortilla bowl of lettuce, tomatoes, sour cream, and guacamole ($9.75). Seafood savants can satiate maritime munchies with tilapia poblana, a spleen-warming fish filet butterfly-stroking in poblano-pepper sauce and sporting a frock of Tex-Mex vegetables ($9.95). Voracious herbivores ready to graze on the taco-seasoned tassels of passing mariachi can satiate their hunger with a cheese or bean enchilada served with rice, beans, and salad ($7.99). Cool down tepid tongues scorched from spicy dishes with one of El Reposo’s illustrious frozen margaritas, available in peach, pomegranate, and guava incarnations.
It’s rare that a Mexican restaurant’s signature dish is a pizza. However, Taqueria La Oaxaqueña's pizza fits right in with its Mexican menu. The tortilla “crust” forms a tender base for meat, cheese, avocado, and other authentic toppings. Other favorites include Oaxacan-style tacos stuffed with ingredients ranging from chorizo to cow’s cheek.
Cartoon skulls color the ragged wooden sign outside Matador's, creating a rustic, yet playful, atmosphere where cuisine from the Michoacán region treats taste buds to an authentic taste of Mexico. Pulled pork, tilapia, and tofu are just a sample of what's stuffed into the tortillas of 14 types of tacos, which sate south-of-the-border cravings quicker than a deep-fried bolo tie. Combination plates and vegetarian options round out the menu at the restaurant's two locations, both of which offer spacious patio seating. At the newer Glenwood Park location, patrons can relax in a separate bar area as flat-screen TVs glimmer across intoxicating bottles of top-shelf spirits.
At Perla Taqueria, chef Lotfi Chabaane puts a contemporary twist on a wide variety of tacos and other traditional Mexican dishes. With the welcome mat placed outside until 11 p.m., Perla Taqueria sates crowds of lingering lunchers and late-night munchers with 15 different tacos, such as the blackened salmon with citrus slaw, buttermilk fried chicken with caramelized onions and peppers, and the Mediterranean-Mexican falafel taco with guacamole. The tilapia taco?mingling with mango, onions, jalape?os, cucumbers, lime, cilantro, and jicama?pairs well with a bottle of Jarritos, as do the burritos and homemade chips.
An electric neon sign draws passersby inside this festive Mexican diner, where rustic décor surrounds savory dishes arrayed on tables. Flat-screen televisions offer the only hint the modern world still exists, as exposed brick walls, rough stone borders, and dark-brown tile distract diners from passing cars, smartphone screens, and androids comparing memory banks. On the restaurant's outdoor patio, patrons dine on traditionally prepared steaks, fluffy tortilla shells, and rich sauces while basking in the sunlight.