At La Siesta, diners bathe in natural sunlight as brothers Francisco and Benjamin Guillen craft specialty soups, fajitas, and quesadillas made from traditional and ancient Mexican recipes. Each specialty dish on the menu is shaped by the restaurateurs’ expertise, which was born in their central highlands home of Guanajuato. Dishes include the Chiles en Nogada dinner and Aztec tortilla soup.
The imposing distance between Missouri and the Mexican border—a whopping 1,000 miles—doesn’t stop the chefs at Taqueria El Rodeo from transporting guests to the land of the hot sun. Within the casual café, they serve up generous burritos and nachos ramped up with zesty chorizo and steak or healthy veggies. The staff cooks every authentic Mexican dish with only fresh ingredients, and they welcome guests to imbibe Mexican or domestic beers and tangy fruit margaritas.
Though their cooking may take longer than a fast-food restaurant, Taqueria El Rodeo is so dedicated to making their fresh Mexican cuisine accessible that they’ve outfitted their eatery with a drive-through window, but you should only drive through it when it's open.
Simmering bowls of melted white queso dip melted with jalapeños give meals a spicy first act at Tequila Mexican Restaurant, leading the way for a collection of traditional Mexican entrees and margaritas. The kitchen provides descriptions of classic dishes so guests can decipher what makes up each combination platter, and chefs grill shrimp, steak, and chicken for fiery entree platters. The restaurant also helps guest decide how to pick their perfect margarita by explaining the flavor profiles of the five types of tequila as well as the forgotten sixth tequila, Pete Best.