The number "250" is significant at The Drunken Taco. Though it does not represent a record number of tacos consumed in one sitting—yet—it does divulge how many tequilas the restaurant has at its disposal. Ranging from select and premium to supreme and "private stock," those tequilas are combined with real fruit and fresh, homemade mixes to make various margaritas. Refreshing beverages pair with enchiladas, burritos, and, of course, tacos, including the restaurant's specialty: fish tacos, topped with cheddar cheese and served with guacamole and pico de gallo. During their fiesta, diners can soak in ocean breezes on a patio seat.
The eye-watering spiciness of traditional Mexican chili peppers is a defense mechanism to protect their vulnerable, platinum-plated seeds from unethical pepper poachers. Discover flavorful feast options that can accompany ocular waterfalls with today's Groupon: for $10, you get $20 worth of south-of-the-border fare and beverages at Señorita Margarita’s Maracas Mexican Bar & Grill.
When shaping the menu of Rodeo Restaurant and Bar, owners Trent Baker and Chris Robbins pulled inspiration from snapshots of their lives as Southern-raised children. The Cajun, Southwestern, Tex-Mex, and barbecue recipes inspire feelings ranging from sipping fresh lemonade on a sun-bleached cedar porch to watching young boys pelt each other with fallen pecans from the tree in the backyard. Each dish is assembled with authentic ingredients including roasted corn, thick molasses, ripe chilies, cumin-scented black beans, and pickled Stetsons. In addition to lunch and dinner specialties, Rodeo Restaurant and Bar features a list of specialty cocktails and martinis, as well as beers and wines from Southern vineyards and microbreweries.
Custom Mexican feasts bursting with fresh ingredients populate Salsa Fiesta?s lengthy menu, which teams up with seven house-made salsas to swathe palates in authentic south-of-the-border flavors. The family-owned restaurant cooks everything from scratch, and after selecting a protein-packed filling such as spice-spiked carnitas and seasoned fish, diners can top their burritos or tacos with fixings that include hot-tamale salsa and roasted corn. Pico de gallo and guacamole flank sizzling chicken and roasted peppers in the fiesta-fajita specialty, and the tostones fiesta bowl wakes taste buds from siesta naps by tossing them into a thick pool filled with crispy tostones, beans, pico de gallo, and sour cream. Swollen with velvety chocolate, smooth vanilla ice cream, and swirls of dulce de leche, a crunchy mayan roll prophesizes an imminent doomsday for dessert cravings.