Acapulco Mexican Restaurant's menu obliterates appetites by slinging tortillas, scooping beans, and carefully balancing burritos on the precarious edge of hunger. Nachos layered with a wide selection of toppings ($4.25–$8.25) tower over dinners, such as the Carne Guisada platter, with spanish rice, refried beans, and guacamole salad accompanying lean-beef tips in homemade gravy ($9.50). Chicken chimichangas sleep on a bed of refried beans and spanish rice, rising in the morning to take a shower in sour cream, cheese, and ranchero sauce ($7.95), while vegetarian platters of guacamole salad, chili con queso, and a bean chalupa work toward meat-free satiation ($6.50). Knowing that depression can strike lonely edibles, the caring chefs at Acapulco flank each meal with two flour tortillas. Alternately, diners may DIY a combination with à la carte items such as beef or chicken tacos ($2.50 each) and deep-fried chili rellenos ($4.95 each).
The kitchensmiths at Sely's Mexican Restaurant forge a mountain of tasty Mexican fare to fuel hungry trekkers within the colorful eatery. Pull up a chair and dig into a bowl of menudo, a traditional Mexican soup ($5.75), to activate taste buds before tackling platefuls of steak ranchero served with rice, beans, and guacamole salad ($8.95).
More than 40 years ago, Charlie and Mary Garcia founded El Chaparral Mexican Restaurant to share their culinary heritage with the local community. Though the business has now been passed down to the next generation of the family, the restaurant adheres to the made-fresh recipes of its early days, delighting diners with hearty enchiladas, fresh seafood dishes, and its signature bean soup.