Gus’ Mexican Cantina serves up a sizzling menu of Mexican-American fare, accompanied by cool splashes from a full bar. Diners can stave off ravening appetites by heaping nachos with cheese, jalapeños, onions, tomatoes, peppers, black olives, and beef ($7.95) or chicken ($8.95). A vegetarian taco salad invites herbivorous nibbles ($6.50), and deep-fried chimichangas, loaded with meat, cheese, and sour cream and served with beans and rice, attract starved stomachs ($8.95). At the Friday fish fry, guests can take a culinary dip into the Gulf of Mexico with beer-battered cod ($10.50) paired with Gus’ specialty margarita, made with a secret recipe pinched from the files of James Bond.
La Parihuela's kitchen team guides diners on a tour of the diverse taste terrains of Peru with a mouthwatering menu of national dishes. A squad of nibblers can warm up jaw muscles with selections of appetizers, such as the fish ceviche, where fish stews in lime juice and guilt over not spending enough time with its guppies. Navigate spoons through the piquant waters of the parihuela, in which an assortment of fish, crab, and mollusks leave dinners with enough shells to fashion a stylish maritime necklace. After appetizers, guests turn the pages of the menu to uncover thrilling entree conclusions to their meal, such as the lomo saltado, where french fry and rice conspirators accompany strips of tenderloin steak or chicken, or the paella, where fresh seafood bodysurfs across a crowd of rice and cilantro.
Upon walking through the front door at Antigua Real, diners are immersed in colorful artwork and decorations that personify the Latin cultures the chefs draw from for their dishes. The hallway leading to the main dining room surrounds guests in a vibrant mosaic, and art pieces from Central America cover the walls, save for the space taken by the lit fireplace and one coin-sized hole that reveals another dimension. One would think that the allure of the dining room would steal the attention, but Antigua's chefs ensure their menu of spicy dishes prepared to authentic Mexican standards, or inspired by the flavors of Spain, Cuba, and the Caribbean, steals the show. Eclectic flavor combinations, such as savory chili sauces dusted with roasted almonds, tease taste buds into wanting more. A lounge area with a full bar also entices guests to stop in after stressful days and enjoy smoothies and milkshakes.
Fajitas Grill is a place where the staff envisions families creating new memories over plates of authentic Mexican cuisine. In the cheerful space, decorated with artwork and warm colors, the kitchen staff serves up the sizzling fajitas that the spot is named for. Each dish is loaded with ingredients such as grilled steak, garden veggies, and pork with roasted pineapple. These flavorful meats and vegetables also get piled onto handmade tortillas and rolled into enchiladas. Thirsty patrons can pair meals with a glass of wine or a margarita made with smooth, oak-aged tequila.
Senor Sol's chili-slinging chefs dish up an artful menu of fiery flavors inspired by the cuisine of Zacatecas, Mexico. Warm masa, succulent meats, and fresh vegetables join forces to form edible entrees, such as the enchilada de mole, a trio of meat- and anjeo cheese-filled tortillas, basking in a homemade mole poblano sauce ($10.50). Urban ranch hands can tame wild tummies with the bistec rajas con queso, a sizzling dish of steak strips buddied up with poblano peppers and onions, then drenched in anejo cheese ($14.50). Meanwhile, the notorious chilis rellenos find their favorite hideout in mouth caves, pouring out their loot from inside fried poblano casings covered in ranchero sauce ($10.75).
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.