Named for the friendship of restaurateurs Abelardo Gallego, Manuel Vazquez, and Andres Cervantes, according to Wicked Local, Three Amigos crafts a menu of familiar Mexican specialties, each tailored to taste homemade by including fresh, natural ingredients, often from local sources. Seafood dishes abound as morsels of shrimp and scallops take on traditional south-of-the-border spices in the form of chipotle, jalapeño, and poblano peppers. Meanwhile, five styles of enchiladas swim in colorful sauces including the signature mole, which RocklandNews.com calls "punchy" and "genuine" with "plenty of sweet and savory flavors." Ten types of margaritas extinguish mouth fires caused by peppery spices and attempts to install rear molars with mood lighting, and a bevy of Mexican desserts crown meals in sweetness. In the dining room, soft lights illuminate vivid orange walls emblazoned with paintings of cacti, and curtain-lined booths lavish diners with a prime listening space for live music and standup comedy.
Jalapeños Grill's open kitchen and terra-cotta-colored walls please patrons' scanners, and authentic south-of-the-border dishes treat tongues to sweet and spicy flavors. Diners polish taste buds with appetizers such as shrimp vallarta, sautéed jumbo shrimp hot tubbing in chipotle-honey-mustard sauce and melted cheese ($10.99).
At Montecristo Mexican Grill, genial servers disburse or craft paper airplanes out of menus flush with multi-faceted dishes such as the Montecristo plate, a medley of beef, rice, beans, casaba, plantains, cheese, and avocado ($13.99). The burrito especial challenges underworked jaw muscles with a customer-customized stuffing of beef, chicken, tongue, pork, chorizo, or veggies inside a flour tortilla ($7.99). Culinary craftsmen tuck meat, garden grub, or cheese into house made pupusa pockets ($2 each), and they nestle grilled shrimp ($12.99) next to rice, beans, french fries, and salad. Picada plates, ideal for sharing or carefully rationing through brutal winters, arrive heaped with nachos, beef, chicharron, fries, grilled chicken, shrimp, chorizo, and chicken wings ($15.99 for small).
Andale quickly and efficiently sates mid-day hungers with quality Mexican fare from its parent restaurant, Zócalo Cocina Mexicana. A grilled chicken or vegetable mole (enriched mild chocolate chile sauce) burrito favorito stuffed with rice, beans, pico de gallo and cheese ($5.95) is a handheld meal unto itself and fits easily into most car cupholders. Ricardo's quesadilla nestles chicken or portabella mushrooms between flour tortillas with onions, pico de gallo, jalapeños on a bed of salsa verde and rojo sauce ($6.25). The nuestras famosas carnitas verdes enchiladas lock braised shredded pork, rice, beans, pico de gallo and sour cream ($6.26) into a cheese-sprinkled corn-coffin so that it can be buried deep inside your stomach. Office escape artists can bring joy to coworkers and mole sauce to their bellies by returning to the cubicle camp laden with Andale's tamales in chicken or vegetable varieties ($3.95).
Boloco aspires to delight diners with the unexpected and strives to take care of its employees and the planet in the process. The Boston-based business first opened in 1997 as Under Wraps. But in 2005, it changed its name to Boloco, realizing wraps incited some terrible feelings - often involving alfalfa sprouts. With the fresh name came a new mantra, "Globally Inspired Burritos."
Despite winning an award for "stupidest name change", Boloco's menu has steadfastly offered customers globally inspired burritos and burrito bowls alongside smoothies and shakes, such as the Jimmy Carter, infused with all-natural peanut butter and premium ice cream. Boloco also uses eco-friendly practices, recognizing that today that might mean corn cups and utensils, but tomorrow it could mean driving to work in cars fueled by guacamole.
Within the bustling Faneuil Hall, Mija Cantina & Tequila Bar’s old-style décor transports diners to Mexico, while authentically crafted enchiladas and burritos complement more than 100 kinds of tequila. Since its opening, which caught the attention of the Boston Herald, Mija Cantina has delighted tongues with fresh guacamole and queso fresco. Diners hoist sails above their tables and grip knives betwixt their teeth before casting off with red snapper, lobster, and swordfish, or stay on solid ground with grilled steak and seared chicken breast. A selection of sides rounds out meals with additions ranging from the spicy lime mayo of corn on the cob to a simmering portion of pinto beans, bacon, and chorizo, whose protein boosts muscles after an evening workout or before a late-night battle royale.
Mija Cantina's décor, highlighted by NECN’s TV Diner and Thrillist, incorporates sun-bleached wood reclaimed from a Wyoming highway, iron candelabras, and leather booths to recreate the feel of a cantina from the past. Vaqueros celebrate romantic anniversaries of the day they married their six-shooters in the glow of lanterns or in the fresh breeze of outdoor seating as they quaff tequila made with 100% blue agave.:m]]