The cooks in Taco Shop’s kitchen stuff burritos, tacos, and tortas with traditional Mexican meats ranging from carne asada and carnitas to barbacoa and al pastor. They also pile these seasoned proteins onto towering platters of nachos and hide them inside gooey quesadillas. In the dining room, tangerine-colored walls brighten up the space and make guests feel like tiny pieces of pulp.
Custom Mexican feasts bursting with fresh ingredients populate Salsa Fiesta’s lengthy menu, which teams up with seven house-made salsas to swathe palates in authentic south-of-the-border flavors. After selecting a protein-packed filling such as spice-spiked carnitas and seasoned fish, diners can top their burritos or tacos with fixings that include hot-tamale salsa and roasted corn. Pico de gallo and guacamole flank sizzling chicken and roasted peppers in the fiesta-fajita specialty, and the tostones fiesta bowl wakes taste buds from siesta naps by tossing them into a thick pool filled with crispy tostones, beans, pico de gallo, and sour cream. Swollen with velvety chocolate, whipped cream, and swirls of dulce de leche, a crunchy mayan roll prophesies an imminent doomsday for dessert cravings.
When Latin House Burger & Taco Bar originated more than 20 years ago, it wasn’t even a house. Instead, Chef M and his wife, Bella, served their fusion of American and Latin cuisine from the window of one of Miami’s first food trucks, easily eclipsing the still-fledgling industry's typical fried fuzzy dice and mud-flap sandwiches. Nowadays, they've traded their wheels in for chairs, on which patrons sit before savoring plates of tacos, burritos, and tostadas with fillings ranging from cilantro-lime chicken to calamari. As a testament to the eatery's dual cultural influences, Latin House's burgers—usually cooked to a juicy medium-rare—dwell under taco-style toppings such as crema and avocado as well as traditional American accouterments such as bacon and cheese.
You're immersed in the lively flavors and atmosphere of Mexico the minute you walk into Frida Mexican Restaurant. The bright pink walls—adorned with a painting of Frida Kahlo herself—mirror the spicy ingredients chefs use to season succulent cuts of carnitas, spit-roasted al pastor pork, and savory fish tacos. Chefs layer these meats atop tortillas for the house tacos, as well as on slices of fried masa huarache to create a hearty dish similar to a flatbread. For drinks, however, staff veer away from these spicy flavors in favor of cooling glasses of beer, thirst-quenching bottles of Jarritos, and beer cocktails. These can incorporate anything from a splash of lime juice and salt to a blend of hot sauces and shrimp reminiscent of a bloody mary.
Panchero’s placates palates with a menu of authentic Mexican delights that are cooked slow, served fast, and devoured immediately. A fresh tortilla makes the difference between a stale, waning relationship with one's burrito and a fiery, passionate taco love affair, and Panchero’s inflames taste-bud desires with its made-to-order, freshly pressed flour blankets.
Back in the kitchen, the chefs at El Vato Tequila and Taco Bar grill up only antibiotic- and hormone-free chicken and angus beef for their tacos, fajitas, and piñatas, all part of their commitment to humanely raised food. They also give vegans a chance to taste their Mexican street tacos and gooey quesadillas by offering the option of Smart Ground veggie protein and Daiya non-dairy cheese for any of their dishes. Liquid sustenance is just as important as the food here, and bartenders can be found pouring blanco, reposado, and anejo tequilas or mixing margaritas with ingredients such as lime juice, fresh cucumber, or chipotle spices. The Miami New Times described the eatery’s decor as a “Tijuana dive re-imagined as a backdrop for a music video,” thanks to the graffiti-like artwork behind the bar and the Buick Riveria-turned-banquette in the dining room.