Martin Hernandez grew up with 14 siblings in the city of San Miguel de Allende in central Mexico. That's where their community taught them the importance of family and hard work, but no one more so than their mother. She created flavorful, fresh meals for the family, never cutting any corners. As the owner of Primas Mexican Grill, Martin has the chance to recreate not only the homemade meals, but also the festive family atmosphere at his restaurant.
Along with a talented staff, Martin pays homage to his mother with traditional Mexican house specialties: pico de gallo, smothered carnitas, fish tacos, and fajitas, to name a few. But the menu doesn't adhere strictly to south-of-the-border fare. There are also American favorites such as burgers and steak served with fries.
The chefs at Los Vaqueros offer up a selection of traditional Mexican cuisine. With dishes made from scratch daily, patrons can dip chips into bowls of hand-blended guacamole or extra-spicy molten queso. Enchiladas nestle beneath a bed of cheese and red sauces alongside seasoned rice and beans. Fajitas swaddle chicken, steak, or veggies in tortillas met with sautéed onions, peppers, and fresh jalapeños. Other authentic dishes include tortas made on homemade bread, sopes, and gorditas.
Within the olive-green walls of La Hacienda Authentic Mexican Restaurant, diners devour sizzling shrimp enchiladas, chicken quesadillas, and grilled steak tacos. At a full bar, servers mix and other libations.
The family behind Celi's True Mexican Cuisine, named one of VisitSouth's top ten Southern restaurants to celebrate Cinco de Mayo, continues the traditions of their Michoacán roots with a collection of family recipes and house-made Mexican delights. To create queso fundido, chefs grill monterey jack cheese to fill lava-rock molcajetes—a traditional Mexican mortar used as an insulating serving dish—and add chorizo and jalapeños before sending the bubbling bowl forth to be excavated via tortilla chips or edible pickaxes. Wrap the chicken or steak fajitas adobas' semi-sweet glaze up in a handmade tortilla, or savor traditional burritos, chimichangas, and taquitos. To fashion the camarones a la española, chefs wrap cheese-stuffed shrimp in sweaters woven from bacon before grilling and simmering the dish in a creamy sauce. A vegetarian menu section features meat-free versions of Mexican favorites for herbivorous brontosaurs looking to widen their palate.
It's a dish that almost defies description: a burrito filled with steak, cheese, and beans, then topped half in cashew sauce and half in sweet and sour sauce. A dollop of sour cream provides the finishing touch. The name of this concoction is, naturally, the Crazy Burrito, and it's one of the many fusion specialties cooked up at Chinese Mexican Burrito.
True to its name, the casual eatery serves up a tasty combination of global food favorites. For beef curry, orange chicken, and garlic shrimp, customers turn to the menu's Chinese page. For tacos, burritos, and fajitas, they flip to the Mexican section. And there's a whole American menu for those seeking star-spangled burgers and wings. The culinary cultures meet atop plates in the restaurant's signature Chinese Mexican burritos, which wrap up ingredients such as lemon chicken and sweet and sour sauce in south-of-the-border flavors.
Tex-Mex incorporates waves of warm cheese and a chipotle spiciness not found in Baja Mexican cuisine, which has also become popular in the United States. The chefs at La Fiesta Mexican Restaurant tap into the former’s tradition of piquant decadence when crafting fajitas, hot skillets filled with gooey jack cheese and chorizo, and steaks cooked to order. Inside the colorful dining room, frozen mango margaritas complement the bright hues of nachos rancheros crowned with grilled steak and loaded with toppings, or puerco con salsa roja, tender pork marinated in a red sauce and served with rice, beans, and tortillas. A range of imported Mexican beers the color of filtered sunshine or a gold sarcophagus that you didn’t read the washing instructions on cut the spice from the rest of the dishes.