Los Chilaquiles serves up plates of authentic, freshly prepared Mexican cuisine for breakfast, lunch, and dinner. The restaurant's cooks prepare seven different types of chilaquiles, a house specialty that features a sauce of your choice smothered over bite-size pieces of tortilla and topped with extras such as eggs, meat, and cheese. Other favorites include tacos, tortas, and molletes?a snack that some describe as a Mexican version of bruschetta.
The kitchens inside La Bamba Fresh Mexican Food look a bit different than most restaurants. That's because they don't have a freezer or a fryer, and instead focus on fresh food cooked right in front of the customer. The restaurant's chefs start with traditional bolillos?a soft Mexican roll?or tortillas that are made specifically for the restaurant each day. In addition to the as-big-as-your-head La Bamba burrito, they craft tacos and tortas with meat or vegetarian fillings. Chefs can then add a spicy touch and splash dishes with their hot sauce, which is so popular people ask for it in bottles or pepper-spray form.
King Ribs Bar-B-Q prides itself on fast service. The eatery's drive-thru window delivers barbecue to patrons on the go. Inside, chefs specialize in serving pigs' feet and barbecued beef. The also slather special mild or hot sauce on ribs and chicken and pair meaty entrees with coleslaw, potato salad, or baked beans.
Named for the late oil painter and hot-rod builder John Bueno, Johnny Bueno's Pizzeria fosters a sense of community with friendly service and homey Italian cuisine. Its pizzas and panini sandwiches feature homemade dough and sauces such as alfredo, pesto, and barbecue. The list of fresh toppings includes everything from mozzarella and pepperoni to italian sausage, chicken, and banana peppers. Johnny Bueno's welcomes patrons with more than just food—it also offers local art, live music, karaoke, video-game tournaments, and pizza-throwing contests.
When German-born August Wacker arrived in Indianapolis shortly after his emigration in 1870, he quickly established himself as a landowner. He purchased a 90-acre farm upon which he built his own house, followed by 40 more, which he sold—a process that helped transform the pastoral area into a burgeoning community. After his death, the house and lands were converted into a country club. In 1956, the original house once again changed hands, and was once again converted, into The Iron Skillet.
More than 50 years later, the building remains much the same as it did in the early 20th century. Candles and floral decorations exude a rustic country atmosphere, and an oversized replica of an old-fashioned iron skillet—from which the restaurant takes its name—hangs on one wall.
Iron skillets are still used to prepare many of the restaurant's breaded-and-fried, family-style entrees, which range from gulf shrimp and walleye to black-Angus sirloin. Following country tradition, the restaurant expands these simple entrees into three-course meals. Dinners begin with housemade soup, before moving on to the main dish accompanied by from-scratch biscuits, pickled beets, and vegetables, other fresh sides. As a finale, bowls of ice cream are served with assorted toppings on the side, allowing diners to give their ice cream a face to thank for the meal.