El Tesoro, which is translated as "the treasure," is a restaurant-gallery hybrid, a cultural treasure for both belly and brain. The menu of Mexican tastes infused with Santa Fe flavors gives robust nods to the red and green chiles grown inside hollowed-out gourds in the Rio Grande Valley. Spicy green chiles add tasty tension to melted white cheddar, Cojita cheeses, and sweet mango in El Tesoro's mango-quesadilla appetizer ($7), and refreshing lime-marinated ceviche ($6) enlivens any languid tongue just in time to taste main dishes. Carne adovada, tender pork slices marinated in ancho-red-chile sauce ($16), is a house specialty, as is the fire shrimp ($16); both are served with calabacitas and black beans. Rinse down rations with a margarita, or if you have a dry-clean-only esophagus, wash down unwashables with a slice of Mexican cheesecake ($5).
Dos Hombres boasts Mexican fare made fresh daily, as well as a prolific tequila selection. The friendly and experienced waitstaff serves up hot eats from the menu, which features authentic dishes such as enchiladas, chimichangas, and the lesser known edible poncho. Commence the feeding with a round of margaritas blended with top-shelf tequila and a plate of nachos heaped with melted cheddar and jack cheese and mild chilies on fresh-made tortilla chips ($7.95). With each bite of the golden, fresh fried chips, imagine diving into any number of hearty entrees, each capable of filling bellies faster than an oxygen mask hooked to a tank of queso. The Monument burrito presents a flour tortilla stuffed with rice and stripped beef, chicken, or pork and smothered in chilies, cheddar and jack cheese, guacamole, and sour cream ($9.95). Bacon ranch tacos combine tender grilled chicken, salty bacon, cheese, lettuce, tomato, and tangy ranch sauce ($9.75). If the main feast doesn't leave you as stuffed as a turducken, indulge in flan ($4.25) or deep-fried ice cream ($5.25) for dessert.
The chefs at Ruffrano’s Hell’s Kitchen Pizza are sticklers for the flavor and texture of their pies, designing and honing a handful of meticulously crafted specialty recipes. The Hellfire sets taste buds aflame with the spicy flavors of locally made italian sausage and cherry peppers, and the Four Cheese White soothes palates with a blend of ricotta, mozzarella, provolone, and parmesan. Of course, diners can get in on the culinary arts and crafts, putting together their own creations. Alongside traditional toppings such as pepperoni and olives, the restaurant offer three styles of peppers and sausage available in hot, sweet, and garlicky varieties. Customers can further customize their dinners with a gluten-free crust or by opting for a deep-dish pizza, which slow-rises for over an hour, baking into a soft yet crispy blend of cheese, sauce, and crust.
To augment their pizza menu, chefs wrap up a slate of fixings in flaky calzones or toss salads with a choice of dressings. They also put their hand to traditional italian desserts such as cannoli, cheesecake, or cinnamon knots. Staff can artfully display their pies and plates on the restaurant’s tables or package them up for pickup or free delivery.
Comfort foods from both sides of the border appear on Carlos Miguel's Mexican Bar & Grill's menu. Chefs rely on traditional Mexican cooking techniques to craft a daily array of unique dishes. Meals may commence with table-side guacamole service, featuring a spontaneous grind of tomato, onion, cilantro, chopped jalape?o, creamy avocado, and a squeeze of fresh lime juice. From-scratch dishes, including vibrant salsas and playful street tacos, arrive alongside large entrees, including the signature pollo borracho. This steam-cooked chicken breast comes stuffed with poblano chiles, fresh mushrooms, red bell peppers, and cotija cheese, and is crowned with a spicy creamy habanero sauce. Seafood lovers can try the camarones tequila and feast on jumbo shrimp sauteed in garlic cream butter, tequila, lime juice, fresh chopped tomatoes, and cilantro. Even the seemingly American items receive subtle Mexican twists. The loaded potato skins arrive with pico de gallo and cucumber-dill dipping sauce, and the cheeseburger features guacamole and fire-roasted poblano peppers atop its charbroiled patty.
Mexican culture permeates every aspect of 3 Margaritas, from its namesake cocktail and south-of-the-border fare to a colorful interior packed with festive touches. Scarlet hues smolder on walls like fire-engulfed strawberry orchards, working in aesthetic harmony with vibrant wooden chairs, each carved with an intricate bird or flower. Servers weave between these chairs to dole out menu items prepared with just as much exotic flair, including pizza mexicana—an entree that swaps crusts for flour tortillas packed with shrimp, chicken, and steak—and signature fruity margaritas.
Behind the door on Smashing Nails' maroon-painted porch, a nail artisan preens finger coverings and leaves them shimmering in durable polish. Manicure participants dip their fingers into skin-softening liquids before a specialist prods cuticles into the shearing corral with nails and sheep-poodle hybrids. Following a trim, OPI’s palette of products adorns appendages in colorful sheathing. To create chip-resistant flair for up to three weeks, Gelish morphs impact-resistant gels with glistening polish available in a rainbow of shades. Free-formed Tammy Taylor acrylics adhere to nails without the need to drill existing foundations, preventing the risk of fungal infection.