When diners arrive at Frida's Contemporary Mexican Cuisine, they glide across sleek hardwood floors toward plush booths and tables surrounded by coral-hued walls and modern hanging lights. Amiable staff members whisk colorful dishes topped with regional spices and seafood toward their waiting taste buds. After filling their bellies with the authentically Mexican fare, guests can lounge in the bar area, harnessing enough low-alpha brain waves via nine big-screen high-definition TVs to properly digest a meal.
As soon as guests enter Sorano's Sports Bar, they’re surrounded by 12 televisions, all tuned to premium sports channels. While fans cheer and whoop in the background, servers shuttle plates of pub-style finger foods, hamburgers, hot dogs, and Mexican fare to eager diners. Nearby, bartenders siphon drafts and crack open bottles of domestic and imported beers, and pool tables beckon guests to illustrate their favorite geometry proofs. In addition to brews and bites, the sports bar keeps spirits high by hosting free poker tournaments, karaoke nights, and DJ performances throughout the week.
With its dark wood-paneled walls, antique road signs, and murals of Mexican pueblos, Kokopelli Mexican Cantina’s dining room resembles the fusion of a southern roadhouse and taqueria. It’s a fitting backdrop for a menu of homemade tamales, burritos, and enchiladas sprinkled with southwestern flourishes, like the pepper jack cheese layered on spinach enchiladas or the crab and white-wine sauce stuffed in the tucumcari's flour tortillas. Fajitas—Kokopelli Mexican Cantina’s specialty—feature strips of shrimp, steak, and chicken seasoned with a piquant blend of spices and scoops of homemade guacamole.
Kokopelli Mexican Cantina is a member of the Kansas City Originals, an alliance of independent eateries and chefs dedicated to nurturing, growing, and regularly basting the local culinary scene.
At Las Chili's, you'll find beef and refried beans wrapped in tortillas, pork enchiladas served with Spanish rice, and enough guacamole to satisfy the hungriest of nachos. Specials spice up the week, with Super Burritos on Thursdays and all-you-can-eat tacos every Wednesday and Friday. Las Chili's offers burgers, hot dogs, and Texas spaghetti, too, as well as a children's menu to help the kids ease their way into the big wide world of chicken fingers and fries.
Rudy's menu spreads out traditional family recipes embodying the spicy flavors of Mexico, with 25 tequilas and margaritas ready to spring from the drink menu and cool down steaming mouths. Famous for their fish tacos, the chefs at Rudy's load small tortillas with steaming fish and vegetables to eat individually ($3.99) or as part of the Tijuana tacos plate ($9.99), where they're served with a side of rice and a choice of beans or nopales. In the Tamales Especial ($8.49), corn-based masa cradles tender pork bathed in a delicious sauce and smothered in cheese. Diners can chomp and crunch their way through the chimichangas de Tenampa ($9.99), whose deep-fried tortillas house a zesty concoction of sautéed chicken and fresh vegetables served with sour cream, guacamole, and rice and beans, or bite into a piping-hot pile of Margie's sizzling fajitas ($12.99), which combine a half pound of steak or chicken with peppers and onions, then shroud it in mystery, pico de gallo, guacamole, cheese, and warm flour tortillas. Each Friday night, diners can order one of the house margaritas and enjoy the live music of a mariachi band, which fills the restaurant's airwaves with traditional Mexican tunes.
Melding Southwestern-tinged fare with the traditional Latin American flavors of her childhood, chef and co-owner Lorenza Guitierrez's award-winning eats have put smiles on the lips of Kansas City bellies since Poco's opened in 2006. The menu boasts inventive takes on Mexican classics. Plantain chips scoop up fresh guacamole ($7), while a starter of tamales ($8) comes stuffed with tantalizing goat cheese and vegetables, much to the chagrin of late-night Soylent Green–tamale peddlers. Entrees are served with soup or salad, in addition to selective appearances of rice, beans, or seasonal vegetables. Patrons with porcine-inclined palates can plunder the Yucatan Tacos de Puerco, a savory pile of orange-chipotle pork topped with salsa verde and swaddled in lettuce ($16), while Aquarians can plunge their taste buds into the tortilla-encrusted salmon ($16). Vegetarians need not feel left in a lurch—the chile relleno ($12.99) can be prepared sans boeuf, while the roasted red pepper, with organic quinoa herbs, grilled vegetables, and chipotle-tomato dressing, is naturally animal free ($15). Float the evening's delectable edibles south of your throat-border with a selection from the thoughtfully assembled wine list.
The grills in El Maguey's kitchen are ablaze from noon until nightfall, sizzling up the meat, seafood, and vegetables of authentic Mexican dishes. Chefs assemble burritos, tacos, and enchiladas into 30 different combination plates and slice up a lengthy list of Mexican-style steaks. The kitchen also offers a full vegetarian menu, appropriate for eaters with no emotional attachment to bell peppers. Meanwhile, bartenders dole out pitchers of colorful margaritas, along with mugs of draft mexican beers.