A fleet of cooks crafts authentic south-of-the-border dishes that populate the menu at La Posada—an eatery owned by a couple that hails from Atolinga, Zacatecas in Mexico. Diners dunk tortilla chips into kiddy pools of guacamole, and wash down bites with sips of Coronas or Mexican-imported Jarritos. Wooden tables creak beneath heaping portions of fajitas, a sizzling medley of chicken or steak, onions, tomatoes, and bell peppers, awaiting their fate of being wrapped in tortillas and smuggled home under bowler hats.
Los Cabos Mexican Grill is awash in color, from the vibrant paintings that speckle the pink, green, and blue walls to the fruity frozen margaritas that line up on the bar. In the kitchen, chefs shower homemade enchiladas with bright-green salsa and deep-brown mole, topping overstuffed burritos and chimichangas with rainbows of pico de gallo, guacamole, and sour cream. They fold fresh seafood into specialty entrees, such as citrusy fish ceviche and spicy shrimp a la diabla.
Behind the bar, servers whip up a range of specialty cocktails, such as blueberry margaritas and sweet frozen daiquiris. Customers recline in cushy booths and watch chefs prepare guacamole during entertaining tableside performances, marveling as they nimbly slice up fresh avocado, dice onions, and transform napkins into a flock of doves.
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.
La Parada presents visitors with an impressive menu chock full of fresh seafood and shrimp cocktails, along with sizzling cuts of grilled beef and tortillas stuffed with slow-cooked meats. The bill of fare spans across the diverse culinary subsections of Mexican cuisine, with Veracruz-style tilapia filets and fresh octopus ceviche, tender morsels of pork carnitas, and towering trompos of succulent al pastor. Guests savor servings of chorizo, goat stew, and rajas con queso with the help of tacos, burritos, sopes, and osmosis. To wash the whole show down, the cantina slings a host of Mexican beers and micheladas.
The menu at El Taco King is printed in English and Spanish, a hint at the culinary roots of the burritos, enchiladas, and tacos therein. In the kitchen, chefs sear steak, pork, and chicken for tacos, along with less common butcher selections such as goat, tripe, and head meat. Bottles of wheat-hued Mexican beers clink together with the sound of a xylophonist’s tears falling, and happy sighs drift over bowls of flan and fried ice cream.