Dick’s quickly silences grumbling bellies with a menu of tasty grilled edibles and a tongue-tingling variety of spicy twists. Fried pickles ($4.29), buffalo shrimp ($7.49), or wings in 365 available flavors ($8.99/10) engage mouths as guests wait for the main attraction—half-pound burgers, whose meatslabs are hand-pressed and grilled to order over the heat of omnipresent flame decals. Bacon, swiss, and lettuce enrobe the Squealin' Cheeser burger ($7.59), whereas sautéed mushrooms sit proudly atop the Shroomer burger ($7.59) and a trio of cheddar, american, and jack adorn the Three Cheeser ($7.59). All burgers come with a choice of steak fries or waffle fries and can be sharpened with any of Dick’s 365 sauce blends ($0.59 additional). Before strolling over to the nearby beach to squash sandcastles, diners can clog their molars with chunks of deep-fried Oreos ($3.99), a chocolate tribute to the hamburger and a smooth ending to a spicy ride.
In the midst of an asphalt desert lies an oasis surrounded by palm trees. Just above them, Puerto Plata Restaurant's terra-cotta-colored roof peeks out, beckoning the hungry to sate themselves with the restaurant's homemade Dominican fare. Traditional dishes, such as arroz con gandules, support plates of pollo guisado, a hearty chicken stew, and chillo frito, fried red snapper.
Tradition fuels the menu at Mi Fiesta Mexicana, which draws on generations-old family recipes for familiar dishes of hearty Mexican cuisine. The chefs grill marbled cuts of steak, load sizzling fajita skillets with sliced meats and vegetables, and fry tortilla chips in the kitchen's naturally occurring hot springs of vegetable oil. The bartenders keep mealtimes festive with pitchers of flavored margaritas, carafes of sangria, and drafts of Mexican beer poured in frosted mugs.
Chef Pedro Ramirez can often be seen hovering over a crackling spit, tending to the pig that roasts over its flame in the open air. When the bounty is finished cooking, Ramirez whips it up into pork sandwiches and platters—a Ramirez Restaurant specialty for nearly two decades. A retired US Navy Chief, Ramirez now leads his kitchen staff as they craft fresh ingredients into authentic Cuban, Mexican, and Puerto Rican dishes infused with homemade spices akin to the ones used by Ramirez's ancestors from Santo Domingo. In the dining room, designed in the style of a beach bungalow, Latin paintings hang over tables topped with homemade sangria and margaritas, and an outdoor patio supports the tropical atmosphere with flags and strands of lights as powerful as a billionth of a sun.
Hightide Burrito Co.’s menu bathes eyes in wave after savory wave of fresh, delicious recipes from Central Mexicoland. Start with chips and guacamole ($3.40) or bottomless chips and salsa ($4.99), then nibble at cheese quesadillas ($6.50) with pico de gallo and mushrooms. Lupe's famous Baja fish tacos include panko-breaded fish, shredded cabbage, lime, and a tangy white sauce placed expertly into two soft and fresh homemade tortillas ($7.50). The house special is the Hightide burrito, served with your choice of panko-breaded or grilled fish ($7.50). Sweeten your esophagus's attitude with an apple chimichanga: stewed apples stuffed inside a crispy tortilla drizzled with cinnamon, caramel, and whipped cream ($5.99).
Over the last century, many traditional Mexican dishes have found a comfortable home in American kitchens, from nachos covered in savory toppings to enchiladas and many variations of tacos. Luckily, when visiting El Porto Mexican Restaurant, guests don’t have to choose one of their favorite Mexican dishes over another. Instead they mix and match the shop’s combination dinners. Chefs pair tacos filled with carne asada, marinated pork loin, or fish with enchiladas, chalupas, and chili rellenos.
Chefs even create pairings specially designed for vegetarians, subbing in mushrooms, bell peppers, and spinach for the traditional meats of their dishes. The one thing that doesn’t come with these pairings is desserts, and options range from caramel-kissed flan to deep-fried tortillas filled with bananas, honey, strawberries, and whipped cream like the blimp in a great dream.