El Norte Restaurant’s owners use their more than 35 years of experience working at restaurants in Texas and Northern Mexico to create authentic Mexican dishes to their exact specifications. Surrounded by Aztec-inspired paintings and sombreros hung on the walls, diners dig into pork carnitas, enchiladas suizas, and bowls of chopino. Whether bellied up to one of the restaurant’s two bars or seated at a table blanketed by a colorful tablecloth, guests enjoy the serenades of a mariachi band or the sound of a live harp player politely ordering a burrito. On weekends, karaoke and DJ-fueled dance sessions take over the restaurant’s spare room.
La Frontera Mexican Grill’s chefs craft a robust menu of Mexican dishes from fresh ingredients to sate the appetites of diners waiting in the cozy eatery. The menu offers up a selection of classic Mexican items including quesadillas, burritos, flautas, fajitas, and enchiladas that help guests to experience the authentic flavors of Mexico without nibbling on a peso.
La Fortaleza Mexican Restaurant's menu brims with quality ingredients and salsas made fresh throughout the day. Staff members prepare each appetizer of guacamole at the table, pulverizing the verdant michoacáno avocados, onion, and cilantro in a traditional stone molcajete. Cooks stuff cheeses and the customer's choice of chicken, steak, or shrimp inside a 10-inch flour tortilla before frying the creation to create a golden brown chimichanga, and the arrachera al anafre's flame-kissed skirt steak arrives with a side of tender cactus instead of the customary ficus plant. After sautéing shrimp in onions and butter, chefs douse the camarones a la diabla with a salsa hot enough to make penguins evolve. La Fortaleza Mexican Restaurant's dining room surrounds guests with a kaleidoscope of green, pink, and orange walls that sport Mayan-inspired murals.
Chevys serves up Mexican fare in Texas-size portions, with salsa and tortillas made from scratch daily. Begin by ordering a bowl of guacamole to witness a server capture, skin, and gut a live avocado right at your table before hand-mashing it into fresh guacamole. From there, let your taste buds tango across tender tamales wrapped by hand each morning, or play mad scientist and suture together an electrified monster plate from enchiladas, tacos, grilled chili rellenos, tamales, and chimichangas ($10.29 for any two, $11.99 for any three, $12.99 for any four). Seafarers, meanwhile, will want to try the grilled fish tacos—a mélange of grilled fish, chipotle aioli, lettuce, and pico de gallo, warmly embraced by the floury flaps of El Machino tortillas and topped with a sprinkling of crumbled cotija cheese ($10.99). To keep the hot peppers and piquant salsas from singing the sinuses, douse your mouth-flames periodically with drinks such as the Kraken fruit punch, black spiced rum coupled with spicy mango and orange juice ($8.75), or the Blue Agave margarita, a mixture of El Mayor Reposado tequila and blue Curacao ($6.75 regular, $11.50 grande).
Armed with an array of more than 20 fresh ingredients, the cheerful culinary wranglers at Moe's create scrumptious southwestern food for carnivores and vegetarians alike. After perusing the menu, grab tasty tortilla canvases and watch as your edibles are crafted into burritos, tacos, quesadillas, and nachos.
Gabriela’s menu taps into what families like to eat because former chef Gabriela Hernandez’s own family helped her create the recipes for the restaurant’s tacos, enchiladas, and chimichangas. Made from scratch daily, the dishes incorporate local ingredients whenever possible and can even be made with vegan cheese upon request.