Tampico Mexican Grill’s expert chefs sizzle fresh meats and veggies to forge a variety of traditional dishes, served with homemade salsa. Culinary expeditions or temporary sculptures begin with fresh guacamole, prepared to taste with diner-selected ingredients such as cilantro and jalapeños ($4.99). The pollo Tampico’s marinated grilled chicken breast cozies beneath a melted cheese blanket ($10.99), and breaded and deep-fried chicken or steak pair ably with a single roasted jalapeño and hearty helping of fries in the Milanesa Tampico ($9.99). Five fajita offerings sail sizzling to plates in portions for either solo diners or dynamic duos, with fresh scallops, shrimp, or steak filling a choice of flour or corn tortillas ($10.99+). Midday munchers can fill plates or fanny packs with 1 of 19 lunch specials, including meat-centric and vegetarian options. Several beers and wines wash down meals, while frozen or rocks margaritas quench thirsts in several sizes, including regular ($4.25+), jumbo ($6.99+), and monster ($10.99+).
The Flores family never dreamed that 15 years after they emigrated from Mexico, Maryland state senator Jim Robey would be on hand at their restaurant opening to whack a celebratory piñata. Yet that's exactly how the business started—with an explosion of candy foretelling a boom of happy customers.
Named for the Flores’s hometown of Nayarit, El Nayar was designed as a reflection of the clan’s personality, which they describe as "authentic Mexican, laid-back, and down-to-earth." They’re proud that amid the exposed-brick columns and blue- and red-tiled counter, immigrants can be found enjoying cactus and eggs beside American businessmen talking shop over tacos and quesadillas. It’s this mentality, along with sizzling fajitas and house-made spicy sauce, that has earned the restaurant an award as a Top 10 Mexican Restaurant by the Baltimore Sun.
Also honored with a Healthy Howard award for the dietary excellence of its menu, the BYOB establishment encourages diners to supplement meals with glasses of a favorite red wine, good for the heart, or shots of tequila, good for hand-walking skills and adding into specialty margaritas.
Former commercial airline pilot Rodrigo Albarran, copiloted by his family and team of chefs, flies vibrant Mexican plates across the runway of R&R Taqueria's eight-stool counter. Though the salsa-spangled morsels emerge from a pair of modest eateries situated at an Elkridge Shell station and the White Marsh Mall food court, the dazzling menu garners praise from a bevy of media palates, including that of Guy Fieri's Diners, Drive-Ins and Dives and the Washington Post. Critics laud the zingy salsas prepared throughout the day, tender handmade tamales, and pastor beef marinated slowly in a blend of onions, dried chilis, and pineapple. R&R also loads fresh tacos with lamb or beef, then dapples each with onions and sprigs of fresh cilantro, following the culinary traditions of Mexico City and Mexican-cheese support groups alike.
Perch on high-backed chairs to peruse the exhaustive menu of Latin-American flavors and start with a beefy app such as the taquitos ($8.95) or the Mexican pizza with melted cheese, guacamole, and shredded beef and chicken ($8.95). Vegetarians can advance directly to platanos con crema y frijoles ($6.95), an order of deep-fried sliced plantains sided with sour cream and beans for dipping. For heartier appetites, try an order of fajitas for two. The combo platter includes marinated steak, shrimp, chicken, and pork ribs, served with grilled veggies (tomatoes, onions, and bell peppers) and south-of-the-border toppers (guacamole and ranchera sauce), all for $31.95. For an authentic mouthful of El Salvador, stick your fork into a few pupusas ($1.75 each), cheese-stuffed corn tortillas with a choice of six fillings, served with pickled cabbage and carrots. Diners will also find a variety of burritos, chimichangas, enchiladas, and egg-centric entrees.
Samantha's Restaurant melds a variety of Latin American culinary traditions into a single menu rife with fresh seafood, sizzling fajitas, and stuffed poblano peppers. Washingtonian magazine highlighted the masitas de puerco, a traditional Havana dish of bitter orange-marinated pork, as well as the "peppy mariachi soundtrack" that fosters a lively atmosphere. As appetizers of citrus-and-ginger-infused ceviche disappear like a repossessed magic kit, diners can turn their focus to mesquite-grilled fish or a refreshing cocktail from the fully stocked bar.