Every item on Arriba Tortilla's inventive menu is made from scratch, borrowing from both traditional Mexican and contemporary Tex-Mex recipes. Customize a combination of crisp veggies, freshly grated cheese, and high-quality meats to create a fun Mexican pizza atop a toasty 12" tortilla crust (starting at $6.28). Or, apply your appetite's taste for design to a plate of one 8'' flour or two hard-shell tacos, selecting stuffing from savory options such as spicy chorizo ($5.57), beer-battered haddock ($5.33), steak ($6.29), and mahi-mahi ($6.89). Bellies boycotting carbs can opt for a serving of shrimp skewers with pineapple salsa, jalepeño jelly, and rice ($10.24) or make a carb compromise with a pepperjack-and-poblano-smothered salsa burger served on pita bread with fresh pico de gallo, lettuce, and sweet-potato fries ($9.63).
Lime green walls surround guests at Mesa Grande Taqueria as they wait in a cafeteria-style line for their turn to watch cooks create customizable Mexican dishes. Tacos, burritos, nachos, and quesadillas materialize out of the restaurant’s fresh ingredients and meats, which include grilled chicken or steak that’s been marinated in chipotle adobo sauce, or vegetarian guacamole and black beans. As they diner, guests might also notice the restaurant’s energy-efficient lighting, reusable silverware and baskets, and biodegradable to-go utensils, which help the taqueria take its commitment to staying green well past its vivid walls.
The capable chefs at the family-owned Mi Casa Mexicana guide culinary tourists southward with a menu of authentic house-made Mexican dishes in a vibrant, casual dining room. An order of chips and freshly diced salsa ($2.75) coaxes out appetites and urges them to invite an additional side of guacamole ($2.50) to the table by ordering it a drink and tossing out an alluring line. Diners saunter onto more serious satiation with house specials such as the pollo en mole ($14.95), in which rich, spicy mexican mole smothers plump poultry pieces. Chefs harbor shredded pork and beef in a fortress of toasted bread in the tortas ($6.25) and fry up scoops of ice cream ($4.75), which continues to baffle chemists around the globe.
Cozumel Grill & Tequila Bar’s crafty chefs cull together spices, meats, and seafood to craft a menu of both classic and inventive Mexican eats. Diners can crisscross hands to share an adventurous appetizer of fried cactus strips ($10) or enjoy solo fare such as a jerk chicken quesadilla ($11). Patrons can take off their hockey helmets or at least lift the facemask to sink teeth into two tacos or one burrito weighed down by a choice of chicken ($10), beef ($10), shredded pork ($10), or steak ($11). For enchiladas, chefs reinforce two corn tortillas with one of five meaty fillings, paint on ranchero sauce, and add a final floor of cheese that bakes to melted gooeyness and pairs with an accompanying bed of red rice ($10–$11).
Inside the kitchen at Gramma Mora’s, cooks flip sizzling shrimp and assemble four-cheese enchiladas, preparing succulent entrees that earned the restaurant the title of Best Tex-Mex Eatery in Buffalo from the readers of Artvoice in 2011. Seated at tables inset with tile, diners can taste dishes made from century-old recipes passed down through the Mora family. A vibrant mural of a Mayan pyramid in a lush jungle decorates one wall, next to guests consuming pork smothered in green-chili sauce or steak chimichangas. Caramel-glazed flan and lime margaritas provide notes of sweetness for diners who otherwise would have had to carry scoops of ice cream to the table in their pockets.
Cooks at Juanita's Mexican Kitchen prepare dishes fresh each day such as burritos wrapped in soft flour tortillas and deep-fried chimichangas. The restaurant also features 15 combination platters stocked with a sampling of fajitas, quesadillas, and enchiladas. Behind the full bar, staff members shake up margaritas and dispense cold brews into pint glasses.