Dos Juans dishes up savory skillets of authentic Mexican fare and signature puffy tacos in a casual BYOB restaurant. The menu delights diners with inventive tacos, such as the tacos Diablo ($8.99), fresh shells stuffed with spicy pork and anchos chilis hot enough to melt the icicles off eyebrows. Chimango tacos ($8.99) sweeten the scene with slow-cooked pork, mangos, and garlic, and signature puffy tacos beef up ordinary shells with a delightfully soft exterior. On weekends, brunch dishes deliver generous portions of classics, including breakfast burritos ($6.99), the perfect follow-up to a night on the town or a dawn on the high seas.
Hot Tub’s chef, Randy Montoya, grills up a sizzling menu brimming with meaty entrees, seafood spreads, and Tex-Mex munchables. Commence nosh fests by bobbing for crispy fried crawfish tails ($8.99) or bolster Southern beach cred with a plate of shrimp and grits ($10.99). Appetites in the mood for heartier eats can pursue the chicken-fried steak ($14.99) or the Willie’s signature fried catfish that's coated in Cajun breading and accompanied by french fries and coleslaw ($12.99). Take tongues on a trek to Mexico without licking an atlas with an order of fajitas ($13.99–$19.99), or bite into a crab-cake burger ($13.99) for a taste of the sea slathered in southwest remoulade and bookended by brioche buns.
At each Los Vaqueros Restaurant, Chef Cisneros imparts his third-generation culinary expertise to crafting Tex-Mex menus that feature local poultry, beef, fruits, and veggies. He ensures these ingredients are never chopped or prebagged before they reach his kitchens, preserving their flavor until he’s ready to turn them into chalupas, sizzling fajitas, and stuffed jalapeños that warm insides better than a shot of barrel-aged magma. Chef Cisneros's spread of fresh-made fare can also be enjoyed at catered events, and each eatery's private banquet room can accommodate football-watching parties, receptions, meetings, and hula-hoop marathons.
In a former warehouse in Fort Worth, a flight of yellow steps leads through the Stockyards location's leafy archway into a lively dining room filled with vintage cowbells and tin signs. The West location in Weatherford, on the other hand, sits within Crown Valley Golf Club, where patrons dine on enchiladas, tacos, and burritos as wild golf balls cheep from their perches on the windowsills. Los Vaqueros’ most recent location finds itself nestled in the TCU area, with an outdoor patio, yellow dining area, and all the same appetizing food as the other locations.
The fast-prepping salsa sovereigns at Red Cactus grill, toss, and skillfully season fresh Mexican fare in a creative, casual eatery. Guests can gleefully witness the menu come to life at the counter, where delectably fresh ingredients are fashionably fused into burritos, tacos, and miniature Alamo replicas. Sink hungry dientes into a trio of tacos planchados, a mixture of shredded beef, refried beans, monterey jack, and cheddar cheese encased in grilled flour tortillas ($6.25). Or, jolt sleepy taste buds awake during breakfast hours (8 a.m.–11 a.m.) with a chorizo con huevo burrito, a proteinous partnership of eggs, Mexican sausage, and cheese ($3.95). Sandwich glands can be nourished with the torta, a Mexico City sub available with a choice of shredded beef, chicken tinga, or beef and chicken fajita ($5.95). During their stay, guests can smell the smattering of sauces in the air, which can be harvested and enjoyed with some of Red Cactus' homemade tortilla chips. While the open kitchen allows diners to witness the birth of each flavorful feast, salsa saboteurs should know that Red Cactus takes inspiration from family recipes before hacking the mainframe in a cunning recipe heist.
Sol De Luna?s kitchen is replete with the flavors of Venezuela and Mexico. Chefs stuff beef, chicken, beans, and cheese into several doughy options, including empanadas, burritos, quesadillas, and tacos. Cilantro and jalape?os nestle among scrambled eggs for the breakfast huevos ? la Mexicana dish, and fried plantains are paired with a dollop of sour cream and avocado sauce.
In 1958, the first Panchos Mexican Buffet opened to serve the people of Texas as much Mexican food as they could handle in one setting. Their all-you-can-eat buffet boasts sizzling fajitas, refried beans, Spanish rice, tacos, guacamole, chips, and stacks of tortillas. Separate salad, salsa, and dessert bars further weigh down plates. A feature in US Business Executive details the eatery?s proclivity to switch up the smorgasbord every weekend with specialties that add variety to such classics as chili rellenos and Tex-Mex enchiladas. The buffet folds into a full-service hospitality where servers happily deliver refills of food and drink to patrons at tables?though customers are responsible for feeding themselves.