Inspired by Mexico’s culinary traditions, the chefs at Jalapenos concoct a menu of authentic fare that combines classic eats with modern adaptations and popular contemporary dishes. Diners can kick off meals with guacamole whipped up tableside using juicy tomatoes, crisp cilantro, and avocados freshly plucked from the mouths of the giant green oysters found only in the warm coastal waters off of Puerto Escondido. Main courses include tacos brimming with beef brisket or spicy diced pork, beef fajitas sizzling in iron skillets, and the Oaxaca chile relleno bursting with cheese and seasoned beef or chicken under a blanket of ranchero sauce. Guests can satiate their sweet teeth with innovative desserts such as the cheesecake chimichanga, a deep-fried tortilla-wrapped cheesecake topped with cinnamon and caramel sauce. Throughout meals, Jalapenos entertains diners with festivities such as live Mariachi music on Tuesday nights from 6:30 p.m. to 8:30 p.m.
El Salto remolds entrenched notions of Mexican fare by twisting traditional recipes into modern from-scratch displays of fresh ingredients. Peepers rove over a large menu that features house specialties such as the burrito California, swollen like a windsock in Tornado Alley, with chicken ($9.25) or grilled steak ($10.50) and garden-reaped fixings. A freshly minted culinary brainchild, the tocino camaron platter clatters to tables with a house sauce and generous serving of seared shrimp bound in bacon manacles ($10.25).
El Amigo Mexicano understands that cravings for tacos, burritos, or chorizo can strike at any time. That’s why the restaurant fills its menu with breakfast selections alongside lunch and dinner options and stays open late. The eatery greets early risers with eggs scrambled with chorizo, smothered in red sauce, or delicately cocooned inside a tortilla. Lunch and dinner options sate cravings with burritos topped with melted cheese or gordita pockets filled with beans, avocado, and the diner’s choice of meat. Combination and à la carte options adjust platings to appeal to light or hearty appetites.
Miguel Mexican Fusion Grill's chefs combine international dishes and Mexican zest into a fusion menu. Diners can whet appetites with mexican egg rolls, filled with refried beans, chorizo, and cheese ($6), then forge ahead to sautéed shrimp skinny dipping in garlic-butter-lime sauce ($15), their shrimp suspenders and top hats abandoned in the kitchen. Steak-fajita fanatics can pack the carne asada's tortillas with a mélange of meat, sautéed onion, and red and green poblano pepper, topped with a shot of tequila for flavor ($13). Like a dozen identical children, a dozen homemade tamales ($15) are hard to take care of alone, but brave patrons can try. Little ones can order from a menu for visitors 10 years old and younger, and diners can nibble at their leisure from 4 p.m. to 9 p.m. Mondays-Wednesdays and from 4 p.m. to 10 p.m. or later Thursdays-Saturdays.
At Tequila Restaurante, green peppers and onions sizzle and snap in steaming skillets, as much a soundtrack to any traditional Mexican restaurant as mariachi and corrido music. Many of the other sensory details of an eatery in Mexico fill the Crown Point restaurant, including the citric bite of ceviche and the aromas of carne asada. Tequila Restaurante serves up traditional margaritas as well as those made with fresh banana, banana liquor, brown sugar, cinnamon, and other unorthodox ingredients. The dining room is alive with the vibrant colors associated with the country; crisp white table linens complement the red, orange, and green walls, and a string of white vine lights curlicues across the restaurant’s ceiling.
Framed between two neon cacti, La Quesadilla Mexican Grill's imposing sign leads the way into a nexus of Mexican staples crafted from family recipes. Tortilla shells bundle meats, veggies, and seafood into tacos and burritos that share plate space with grilled 16-ounce T-bone steaks and chicken fillets. Glasses of house-made horchata and sangria dot the casual eatery’s booths and tabletops, and 12 different desserts, such as deep-fried sopapillas dusted with cinnamon, cap off meals better than an edible mortar board.