El Picante Authentic Mexican Cuisine's packed menu boasts more than 100 options, including tacos, burritos, enchiladas, and other traditional Mexican favorites. Patrons can stop by between 11 a.m. and 3 p.m. for one of 35 lunch specials such as the taco lunch ($4.25) or a plate populated with a mushroom quesadilla, beef enchilada, and chalupa ($5.50). More than 10 seafood dinners get senses swimming with choices such as the salmon a la Mexicana ($12.99), and the steak and shrimp plate ($11.25) gets the land and sea on speaking terms in a massive wave of flavor. Guests can cool off their summer-seasoned palates with a margarita or cerveza from El Picante Authentic Mexican Cuisine's full bar before picking from 25 combo dinners, such as the beef burrito, enchilada, and tamale plate ($7.99), or the ever popular plate-bowl hybrid.
Cazadores takes its name from the Mexican ranchers who used to roam the rangelands where they guarded herds of cattle and cooked their meals over an open fire. The restaurant’s menu features dishes based on this style of “on the ranch” cooking with items such as fajitas and 10-ounce rib eyes prepared using rustic spices and mesquite grilling, and branded with a macho nickname. The menu also offers more than a dozen vegetarian entrees, as well as create-your-own combo plates, which allow diners to customize their meal with one, two, or three items. A full bar pours frozen or on-the-rocks margaritas in eight fruit-infused flavors, Mexican beers, and premium tequila shots.
La Pinata is a catchall for Mexican favorites. At each of the restaurant's five locations, the kitchen staff relies on fresh local ingredients while preparing hundreds of traditional lunch and dinner items. These include jumbo burritos, seafood soups, flautas, chilaquiles, and chicken breasts topped with a mole sauce made from peppers and chocolate. Behind the full bar, bartenders whip up pitchers of margaritas and fill shot glasses with more than 10 types of tequila.
"Cazadores" is Spanish for "hunters," so it's not surprising that the menu's entrees are divided by meat, allowing customers to easily find steak-, seafood-, or chicken-based dishes. Tortilla strips add crunch to salads and sopas, the latter of which finds shredded chicken enriching the flavor of chicken broth seasoned with hot peppers or pico de gallo. The entrees, though, sometimes find unique flavor from unexpected ingredients: for example, Enrique's tacos are layered with feta cheese and spicy cole slaw. Unlike at most hotels that advertise their breakfasts, Cazadores also serves breakfast, such as huevos rancheros piled atop corn tortillas.
Frequent diners at Qdoba come for the eatery’s signature flavors, but they may not know how far the staff travels to obtain them. Qdoba’s staff visits various parts of Mexico on a regular basis in search of flavor combinations that later enhance the shop’s burritos, quesadillas, and taco salads. Among these blends are ancho-chili barbecue, gumbo accented with cilantro rice, and the three-cheese queso, a creation that took 47 tries to perfect. Along with sought-after flavors, Qdoba’s staff members pride themselves on their painstaking preparation of fresh ingredients, from fire-roasted tomatoes to mouth-watering poblano peppers.