The cooks in Taco Shop’s kitchen stuff burritos, tacos, and tortas with traditional Mexican meats ranging from carne asada and carnitas to barbacoa and al pastor. They also pile these seasoned proteins onto towering platters of nachos and hide them inside gooey quesadillas. In the dining room, tangerine-colored walls brighten up the space and make guests feel like tiny pieces of pulp.
Though it’s a national brand with locations sprinkled across 14 states, Chevys Fresh Mex doesn’t succumb to shortcuts at any of its restaurants. The expert chefs at each eatery gather together fresh ingredients to prepare the entire menu from scratch, whether they’re infusing chicken enchiladas with chipotles or simmering fragrant cauldrons of their homemade tortilla soup. Even though this hands-on approach harkens back to the foundations of Mexican culinary traditions, chefs also give each dish a contemporary twist—tacos meet flavorful drizzles of chipotle aioli, slow-roasted carnitas mingle with fresh oranges and lemons alongside fajita platters. Meanwhile, bartenders engage in serious agave innovation with top-shelf margaritas in flavors such as prickly pear and spicy mango.
Taqueria Tenangos's guests are welcomed by a menu brimming with authentic Mexican flavors and anchored by homemade salsas and house-made tortilla chips. Nine protein-packed taco selections arrive overflowing with stuffings of succulent carnitas ($8.99), fresh fish ($10.49), or savory pork ($8.99), before supernachos ($8.99) swoop down to save guests from any lingering post-repast hunger pains. Those unsuccessfully hampering a hankering for sea meats can reel in plates piled high with sizzling shrimp fajitas ($12.99), and tostadas ($7.49+), and cheese-laced enchiladas ($8.99+) provide delicious relief for mouths tired of navigating sharp corners. The authentic eatery's inviting confines welcome famished families to practice their high-school Spanish via a Telemundo-tuned TV or to relax on the outdoor patio that––like bathing in a scalding tub of fortified milk––provides the only surefire means of soaking up a daily dose of vitamin D.
Custom Mexican feasts bursting with fresh ingredients populate Salsa Fiesta’s lengthy menu, which teams up with seven house-made salsas to swathe palates in authentic south-of-the-border flavors. After selecting a protein-packed filling such as spice-spiked carnitas and seasoned fish, diners can top their burritos or tacos with fixings that include hot-tamale salsa and roasted corn. Pico de gallo and guacamole flank sizzling chicken and roasted peppers in the fiesta-fajita specialty, and the tostones fiesta bowl wakes taste buds from siesta naps by tossing them into a thick pool filled with crispy tostones, beans, pico de gallo, and sour cream. Swollen with velvety chocolate, whipped cream, and swirls of dulce de leche, a crunchy mayan roll prophesies an imminent doomsday for dessert cravings.
Back in the kitchen, the chefs at El Vato Tequila and Taco Bar grill up only antibiotic- and hormone-free chicken and angus beef for their tacos, fajitas, and piñatas, all part of their commitment to humanely raised food. They also give vegans a chance to taste their Mexican street tacos and gooey quesadillas by offering the option of Smart Ground veggie protein and Daiya non-dairy cheese for any of their dishes. Liquid sustenance is just as important as the food here, and bartenders can be found pouring blanco, reposado, and anejo tequilas or mixing margaritas with ingredients such as lime juice, fresh cucumber, or chipotle spices. The Miami New Times described the eatery’s decor as a “Tijuana dive re-imagined as a backdrop for a music video,” thanks to the graffiti-like artwork behind the bar and the Buick Riveria-turned-banquette in the dining room.
Cinco Cantina & Tequila Bar's agave-savvy staff pours artisan tequilas at a bar softly lit by punched-tin lanterns. Duos or quartets of tasters sample three shots of blanco, anejo, and reposado tequilas crafted in small batches by respected distillers such as Don Julio and Tres Generaciones. Spiced chips surf creamy waves of classic guacamole between sips as patrons strain to overhear salsa-themed knock-knock jokes whispered by brightly colored masks on the walls.