Lulu's Tamales delivers authentic, handmade tamales in a variety of flavors. Delectable combinations such as chicken and cream cheese and cream cheese and jalapeño arrive directly at doorsteps alongside traditional tamale brethren such as chicken, pork, and beef. Lulu's also provides heating instructions for oven and microwave preparation.
Owners Steve and JoAnn Barker sling their spicy creations—which include 12 to 15 types of tamales and 35 varieties of house-made salsa—from their own store between Ball and Scribner, and at the Grapevine Farmer’s Market on Main Street. Served hot or frozen and prepared without gluten, Tommy’s tamales teem with fresh and creative ingredients, from pumpkin and sweet potato to spinach and cinnamon, with vegetarian options and a breakfast tamale stuffed with sausage and potato. An epic spread of mild to hot house-made salsas seize their spiciness from panoplies of different peppers, including habaneros and serranos, and part their piquant surfs for crispy tortilla chips and roving bands of piñatas.
Arturo and Tina Vargas have a unique way of celebrating their family's central Mexican roots. They make an annual journey to different locales south of the border, ending each trip with a visit to their hometown of Cuernavaca. But these aren't average vacations. Instead, Arturo and Tina use the opportunity to discover new ingredients or recipes that they can bring back to Cristina's Fine Mexican Restaurant, their flavorful franchise of Texas eateries. Their culinary findings appear throughout the menu of Tex-Mex cooking.
The staff at each of the Vargas' venues wholeheartedly embraces those deep roots, making flour tortillas in-house, hand-rolling enchiladas, and preparing orders of guacamole directly beside diners' tables. But that's not to say the dishes are expected?salmon with pineapple butter and fried chicken breast with white wine-cream sauce demonstrate some of the kitchens' more experimental inclinations. Flavored margaritas and mojitos can add spirited refreshment to meals, as can any of the beers that the restaurants import from Mexico via man with a very strong throwing arm.
Los Jimadores is the Mexican term for the skilled farmers who cultivate the hearts (or pi?as) of blue agave plants, so crucial to the production of tequila. These pi?as can weigh anywhere from 40 to 200 pounds and require its harvester to answer a devilish riddle. It's not a job for the weak of arm, but the heavenly results of that labor can be tasted in Los Jimadores' signature margaritas, including the Herradura French margarita and coconut margarita. These drinks will find no shortage of dance partners on the expansive menu, which aims to cover all bases on both sides of the border: traditional tacos and enchiladas with homemade corn and flour tortillas, Tex-Mex chimichangas, guacamole made tableside, chorizo-laced breakfast omelets. The equally ambitious desserts offset fried ice cream with the pastel imposible, a gravity-flouting blend of flan and chocolate cake. Los Jimadores can also host parties of up to 80 people in a private room.
Cosa Rica Tex Mex's brand-new eatery treats visitors to satisfying meals of south-of-the-border fare, from hearty breakfast tacos stuffed with sausage and egg to heartwarming, homey bowls of tortilla soup. Customers lounge amid festively hued walls and bright-red and yellow tables, chomping down on tacos stuffed with pork carnitas or beef barbacoa or making airplane noises as they dunk chips into piles of guacamole or salsa. At lunch, diners dig into bowls full of black beans, fajita chicken, and zesty mexican rice, or enjoy the cheesy goodness of a hot quesadilla or enchilada.