The flavors found in El Chico’s enchiladas and fajitas are a tasty testament to what the Mexican eatery does best: cultivating a menu that bustles with authentic Mexican and Tex-Mex dishes. Fajitas provide a savory meal for two, with flour tortillas embracing veggies and chicken, beef, or a combination of the two with the gusto of a bear giving a bear hug. Or opt to reward tongues with enchiladas, which accentuate a variety of proteins with slick coats of cheese and sauce. The spicy beef of Mama’s Favorite enchiladas plays nicely with the fiery nature of chili con carne, and the Top Shelf fajita enchiladas capture rare glimpses of grilled fajita steak and ranchera sauce frolicking on the plate. Avocado enchiladas are also on hand for sets of vegetarian cravings.
The spirited tunes of live mariachi music occasionally float through the dining room at Sierra Fria, fostering a fitting atmosphere for the menu of authentic Mexican cuisine. Chefs embellish traditional recipes with fresh toppings of avocado and pico de gallo to beget an extensive roster of classic fare, such as burritos, enchiladas, and fajitas. They construct an ample array of seafood dishes with shrimp, salmon, and tilapia alongside steak and chicken specialties blanketed in a rainbow of spicy sauces, while bartenders mix fruity margaritas and dole out domestic and imported brews. At the West Tiverton Way location, exposed-brick walls neighbor colorful murals of matadors and pastoral scenes which spill onto booths, tabletops, and plates' dreams.
Los Antojitos scintillates taste buds with a menu packed with authentic Mexican fare. Dining duos can kick-start their feasts by sharing nibbles of six garnachas or the ceviche tostada. The burrito Aguascalientes and the enchilada plate appease patrons seeking tortilla-wrapped sustenance or temporary pillows for tired fingers. Paired maws can also engulf slivers of sizzling carne asada steak or savor the chile verde chicken, a classic south-of-the-border stew. Gulps of a freshly brewed tea, Mexico's popular Jarritos soft drink, and sangria work well to cleanse palates between bites or choruses in "Thunderstruck."
Every day at all of El Nopal’s locations, cooks whip up fresh batches of salsa, chips, and beans. The sauces and sides accent chicken or beef chimichangas, handmade tamales, and nachos smothered in cheese. All El Nopal locations offer complimentary chips and salsa with every meal, and some locations have outdoor seating areas. Performances by live bands at select locations serve as a pleasant distraction from meals, unlike a judge with highfalutin ideas about not eating in court.
Chefs at Sato's Zen Sushi & Sake strive to create entertaining cuisine. Their 26 varieties of specialty maki rolls—filled with ingredients such as fried soft crab, barbecue eel, and spicy salmon—bear whimsical names, such as Pink Floyd or the Flying Sea Monster. Covered in blazing Devil's Blood Sauce, the 6 Feet Under roll adds an element of competition to meals; patrons who successfully consume the extra-hot concoction get their roll for free.
Sato's chefs also surprise palates with fusion-style dishes such as the Jalapeño O-toro, which pairs sliced, fresh tuna belly with jalapeño and cilantro. The two-person zen fondue melds tempura-fried seafood and gooey melted cheese, hearkening back to the days when Japan and Sweden were connected by a naturally occurring cruise-line buffet. Myriad styles of sake, including peach and plum, accent the food.
The culinary crew at El Campesino grills up delectable Mexican favorites to create an extensive menu that caters to meat eaters and vegetarians alike. El Burro Grande’s oversized flour tortilla cradles grilled beef or chicken, heaps of onions and bell peppers, and drizzles of sour cream and enchilada sauce ($10.25). Not since Meat the Beatles has a medley of protein performed as well as the steak, chicken, and shrimp showcased in the combo fajitas ($15), and the quesadilla a la Mexicana ($10.99) sings with layers of cheese, chorizo, and chicken. Meat-freers rejoice upon tasting selections from the vegetarian menu, such as the chilis poblanos stuffed with mexican cheese and deep-fried in egg batter ($8.50), and carnivores sink all four rows of canines into the tacos de carnitas, three flour tortillas filled with morsels of pork and served alongside accouterments of rice, beans, and tomatillo sauce ($9.99).