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.
Matamoros Restaurante Y Cantina's team of chefs gathers local ingredients and sprinkles pinches of custom-blended spices into a simmering sauce to create carne guisada, spinach and mushrooms tucked inside vegetarian enchiladas, and enchiladas verdes' tangy tomatillo salsa. Servers fill frosty glasses with top-shelf margaritas made from Grand Marnier, lime juice, and premium tequilas, and perk up tired palates with brews from Starbucks beans. Melodies and beats from live music and DJ sets fill the air Thursday–Saturday nights, and four sports-tuned television screens broadcast daily games. The restaurant’s large picture window fills the spacious private dining room with views of sunlight and of the future, illuminating red cloth napkins and chairs for up to 120 guests.
Sandra Arias was only 12 years old when her family first arrived on American soil. Her parents opened Tink-A-Tako to serve authentic tacos, enchiladas, and Mexican specialties, establishing a legacy that would grow across two decades to 11 locations throughout San Antonio. Today, Sandra, her brothers, and her sister still oversee the kitchens, directing culinary crews as they stuff savory meats into homemade tortillas, adorn enchiladas with a selection of different sauces, and simmer up the chilaquiles that have been lauded on Great Day SA. Out in the dining areas, colorful Mexican artwork, ornamental chili peppers, and an absence of Canadian flags give off an authentic Mexican feel. Many locations also boast full bars, outdoor patios, and drive-thru windows.
Inside the kitchens of Fajita Taco Place's four locations, chefs prepare classic Mexican dishes and house-made salsa alongside Tex-Mex standbys. In the morning, servers deliver plates of huevos rancheros and pancakes alongside steaming mugs of coffee. For lunch and dinner, they serve tacos, fajitas, and steaks, then bring out margaritas and imported beers to the escalating cheers of a studio audience.
Dulce Vida serves a flavorful menu of authentic Mexican cuisine drawn from a variety of regions and crafted with the finest ingredients. In a soothing environment of palm fronds, decorative pillars, and an airy outdoor patio, guests can instigate a food fiesta with an appetizer of guacamole fresco ($7.99), mixed right at the table with your choice of cilantro, jalapeños, tomatoes, onions, and avocados. After a bowl of tortilla soup ($7.45) with white cheese and chicken or a mango-chicken salad ($10.95), patrons can chew on the pollo al cilantro’s ($15.45) grilled chicken breast coated with creamy cilantro sauce and then wash it down with a rich flan ($6.25) for dessert. On the weekends, from 8 a.m. to 12 p.m., guests can snag pancakes and eggs ($7.25) with a freshly squeezed goblet of orange juice ($2.75) from the breakfast menu.