Cancun Mexican Grill throws sensory fiestas for taste buds of all shapes and saliva-levels. Delectable edibles range from Mexican specialties, such as meaty chimichangas ($9.95), to traditional Spanish dishes, such as palomilla, which pairs grilled skirt steak with onions, cilantro, and mojo aside black beans and fried plantains ($9.95). To sate dulce-teeth, Cancun Mexican Grill also outputs desserts, including deep-fried ice cream ($3.95) and apple burritos ($6.95). Likewise, sweet and fruity margaritas can arrive tableside in small ($7.95) or 46-ounce ($13.95) glasses. The Cancun Mexican Grill's signature Cran margarita—Don Julio Anejo tequila, cranberry juice, and sweet and sour mix—is a fitting companion during live music performances, which blow through the restaurant on select Fridays and Saturdays.
Bejeweled sombreros hang from Tequila Sunrise’s ceiling, their gems glinting next to strands of hanging lights. In keeping with this flashy, festive atmosphere, bartenders dole out award-winning margaritas, which are blended from freshly squeezed sour mix and served in glasses that dwarf the circumference of their customers’ heads. Though Tequila Sunrise specializes in libations, it doesn’t shirk cuisine: chefs sauté fresh seafood in Mexican spices and drizzle tender chunks of meat with homemade sauces. Their dedication to high-quality, fresh ingredients helped earn the eatery its spot as one of 2011’s best Mexican restaurants in South Florida, a poll determined by Local 10 viewers and one guacamole-obsessed Magic 8 ball.
Frustrated by a lack of local options for authentic Mexican cuisine, the Alarcon family decided to take matters into their own hands. Originally from Monterey, Mexico, they decided to stop searching for a great Mexican restaurant and just make one instead. The family started by making meals for friends, eventually expanding a take-out taqueria, and, today, the Alarcons welcome guests to El Agave Azul, Named after the type of cactus used to make tequila, El Agave Azul serves up tacos, burritos, and quesadillas, which guests can customize by selecting ultra-fresh ingredients instead of just having their name written in sour cream on them. In addition to fresh pico de gallo and grilled pineapple, diners can choose from 17 different fillings, including the house specialty al pastor pork, tender barbacoa beef, or spicy mushrooms.
Native Mexican and owner Juan Rodriguez serves a bevy of authentic stomach-stuffers to Floridian feasters with the help of an attentive service staff. Savvy snackers bombard embedded taste buds and online Scrabble nemeses with first-course forkfuls of tostadas de ceviche, shrimp, pico de gallo, and avocado seasoned with fresh lime juice on a flat, fried tortilla ($7.95). Hungry diners gladly muscle through main courses such as the hot and spicy burrito, topped with beef tips and Orale sauce ($10.95), or sizzling trios of marinated pork-filled tacos de carnitas ($9.59). The pollo de poncho features fiery chorizo sausage plucked directly from Florida’s finest encased-meat groves and spread across a grilled chicken breast with rice, beans, and three tortillas ($11.95). Finish off satiation symphonies with a cooling crescendo of fried ice cream ($3.99) or an order of fried churros ($3.50).
The flavors of Mexico City get an inventive reboot at Cantina Laredo, which has specialized in modern Mexican cuisine since 1984. Over the decades, Catina Laredo locations have spread to numerous states, countries, and at least two planes of reality. Classic dishes fill the menu, including guacamole prepared tableside and hand-rolled enchiladas stuffed with everything from Angus beef to avocado and artichokes. At the same time, the chefs elevate and refine traditional flavors by creating chicken fajitas with bacon, mushrooms, and chipotle-wine sauce and filling tortas with slow-roasted pork, apricot spread, goat cheese, and fried egg.
As for drink pairings, the Casa Rita—Cantina Laredo's signature margarita—is versatile, its classic version including silver tequila with Cointreau and fresh-squeezed lemon and lime juice. Diners can customize their drink by adding flavors such as mango or tamarind into the mix.