El Burrito Loco's staff dishes out the authentic flavors of Mexico in a low-key setting, with a wide-ranging menu that accommodates ample appetites. The restaurant fills its namesake dish with everything from tongue to chorizo to veggies, whetting whistles with the baby size ($4.90) and appeasing augmented appetites with the giant portion ($5.95). The specialty dinners showcase the eatery’s eclecticism, slinging meaty chilaquiles ($5.99) or chicken flautas ($9.35) with rice, beans, and tortillas. Vegetarians can order from a meat-free menu, kinder than a tofu dinner prepared by herds of unionized cows. Tamales ($2.10 each), enchiladas ($1.85 each), and tostadas ($2.65) can brandish beans or cheese, or both in the stead of meat. Many locations of El Burrito Loco keep late hours, giving sustenance to the musicians that play hold music round-the-clock.
Since opening its doors in 1985, Capri Ristorante & Catering has expanded to four locations including Capri Mex, which strays from the other locations' Italian fare with a menu of Mexican delights. Chefs fill the kitchen with aromas of carne asada and marinated chicken sizzling on the grill as diners patiently await the impending smorgasbord in the dining room's family-friendly confines. Options such as à la carte burritos and quesadillas leave room for extras, or dinner combos featuring rice, beans, and guacamole quell hunger whether chosen for dine-in, carryout, or storage in a refrigerated safety deposit box.
Mago, which is Spanish for magician, drafted chef Juan Luis Gonzalez to craft authentic Latin and Mexican dishes that “dazzle” diners, according to the Daily Herald. The menu surveys both traditional and updated dishes, including three kinds of ceviche, empanadas stuffed with seasoned meats, and complex moles. Beyond the main dishes, the chef experiments with sucrose in desserts such as chocolate molten cake with chipotle ice cream, as well as a cantina menu highlighted by margaritas, mezcals, and mojitos served in glass sombreros.
Everyday, the aroma of steaming lobster and grilled carne asada escapes into the dining room from the kitchen of Playa Del Sol, where chefs prepare each dish to order. Within the dining room, marked by blue and red walls, guests dig into any number of traditional Mexican dishes, ranging from deep-fried whole red snapper with veracruzana sauce to housemade tamales. Further emphasizing their focus on seafood, paintings of beachgoers in vintage swimsuits adorn the walls and servers gently speak in breathy, oceanic whispers. Behind the full bar, staff members fill up margarita glasses with original, mango, and raspberry flavors and muddle mint leaves for refreshing mojitos.
Beginning in Chicago more than four decades ago, Pepe's Mexican Restaurant now offers up a full menu of classic Mexican flavors throughout Chicago and Northwest Indiana. Tortilla-wrapped entrees such as the chorizo quesadilla ($7.50) or the stuffed-taco dinner ($2.65–$3.45) wrap their floury shells around a choice of meat, veggies, and spicy sauces to create dishes flavorful enough to make the mouths of Mount Rushmore water. Broiled steak serves as the centerpiece for fajitas ($13.75), which arrive to tables on a sizzling platter surrounded by sautéed spanish onions, tomatoes, and a colorful assortment of bell peppers. Velvety moles coat tender boneless chicken breast for the spicy chicken en mole ($10.50). Meals conclude with bites of creamy, caramelized flan ($3.50), which sate cravings for a decadent meal-ending treat without coating the check in chocolate.
Against the backdrop of seaside murals, Casa Margarita's indoor waterfalls and bubbling fountains transport diners to the shores of Cabo San Lucas. The restaurant, which has been in business for 18 years, features festive decor, live plants, a cacophony of colors. and authentic arches. Cooks tantalize tongues with plates full of authentic Mexican eats, such as carne asada, shrimp fajitas, and enchiladas, though, the star of this eatery is their margaritas. They come in a variety of experimental flavors, including mango, raspberry, and peach, or in the traditional style of lime juice and tequila on the rocks—a phrase that was first coined by cavemen mixologists.
Authentic Mexican recipes outfit fresh meats with delicious aromas within the traditional kitchen of Carnitas Don Rafa. Equipped with a 40-year-old recipe, expert meat-seasoners craft signature carnitas—tender morsels of fried pork served beside rice and beans and an imposing cactus salad that wards off thieves. Protein-laden breakfast dishes kick off morning routines with hearty doses of scrambled eggs and tortilla strips, and evening munchers can wash down platters with cocktails and cognac.