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).