For three generations, Burritos Mexican Grill's culinary team has made its authentic Mexican food the same way: with fresh ingredients free of preservatives or anything from a can. The results include the restaurant's namesake burritos, which can be filled with ingredients such as lean ground beef, philly-cheesesteak fixings, or a medley of cauliflower, broccoli, and carrot. Mexican staples such as tamales, spicy shrimp tacos, and nachos smothered in beans, melted cheese, and cilantro round out the menu, which includes copious options for vegetarian and gluten-free diners.
At Hacienda Mexican Grill & Cantina, waiters ferry zesty entrees throughout the dining room and umbrella-shaded outdoor patio. Pico de gallo and guacamole accompany shrimp and steak quesadillas, and plates of fajitas are flanked by tortillas, rice, and beans. Flan, churros, and cocktails help top off each meal.
While it is a fine purveyor of Hispanic foodstuffs, Acapulco Tropical also dishes out flavorful Mexican fare in the kitchen of its in-store café. Relying on natural, native ingredients, chefs create traditional dishes for carnivorous and seafood-centric palates. Early risers can catch a breakfast of huevos con nopales, in which eggs team with zesty seasonings and cacti culinary wits ($5.49). To launch lunchtime appetites, try a griddled quesadilla filled with asada, carnitas, pollo, pastor, or queso ($1.99). Or fill up mouth caverns with anytime entrees of burritos with a choice of any meat with rice and beans ($3.75), nachos ($6.49), or tortas ($4.25).
Succulent steaks and seafood serve as the foundation of Acapulco Mexican Restaurant’s menu—an eye-watering read that also includes descriptions of housemade salsas, cheese-smothered burritos, and combination plates and lunch specials. Such combos unite multiple popular dishes on the same plate, highlighting anything from quail to charbroiled chicken to top-sirloin steak. The restaurant also gives diners the chance to spice things up with fried ice cream, a bold dessert that proves once and for all that there’s more than one way to skin a snowman.
Like tributaries merging to form a mighty river of marinara sauce, three friends and lifelong Italian restaurant owners joined forces to create Uncle Frank's Italian Restaurant, bringing along their best recipes with them. They make their pizza and pasta sauces daily, slathering them onto doughy crusts bound for fire-crackling ovens where they transform into New York-style pies. They prepare proteins such as chicken in the gamut of Italian styles, slathering the poultry with mushrooms and wine to create a marsala or coating it with breading and parmesan cheese to produce a parmigiana.