La Fiesta Restaurante Mexicano?s classic dishes have earned the eatery a long-standing award proudly displayed on the website: Best Mexican Restaurant nine years in a row, as voted by readers of the Times-News. At the start of each workday, the restaurant?s chefs fry the popular tortilla chips and whip up bowls of salsa. Then they get to work on such dishes as chicken simmered in a chipotle cream, char-grilled steak tacos, and spinach burritos.
From the Spanish word meaning the appetizer, La Botana references itself as "a modest little restaurant with big flavors." Modest is right. With its vegetarian menu alone boasting more than 30 dishes, the eatery was named the Readers' Choice for Best Mexican Food in 2011 by the Winston-Salem Journal, among a slew of other awards.
The full menu, which is rife with mole-slathered entrees, sizzling fajitas, and lime-infused seafood, comprises multiple regions of Mexico, including Guadalupe, Nuevo Leon, and Oaxaca. North Carolina craft beers are also available to wash down spicy morsels or put out small table fires caused by rubbing your hands in anticipation.
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.
Hass avocados, cilantro, and fresh lime juice are just a few ingredients diners might recognize as a chef whips up guacamole right before their eyes at Poblano's Mexican Bar & Grill. From the restaurant's grill come specialty dishes including the alambre mixto, a dish typically found in Mexico City that combines grilled steak, chicken, shrimp, and chorizo with grilled peppers, pineapples, and melted cheese. The taqueria offers up five suggestions for specialty tacos that include carne asada, pork carnitas, shrimp, sliced pork, and grilled fish. Poblano's also delivers fresh flavors via catering for special events such as luncheons, parties, or the day fifth graders win their citizenship by reciting the preamble to the Constitution.
A common stereotype of Mexican food is that all the dishes are pretty much the same. Try telling that to the chefs behind San Luis, San Luis II, and Casa Vallarta, who have produced an eight-page menu of traditional favorites and house specials. Chefs plate up the carne asada especial, a tender sirloin steak marinated, then grilled, and garnished with Mexican cheese, cactus, and chili toreado. Seafood dishes include San Luis seafood, a mixture of shrimp, fish, and octopus grilled over rice. Complementing entrees are two styles of margaritas, beer, and wine.
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Before he started building houses, Padgett Construction & Remodeling LLC owner Stan Padgett constructed a crew of talented builders who boast 50 years of combined experience. Specialists in commercial remodeling, Stan and his team are also known around town, and as far away as Texas, for their work rebuilding structures damaged by storms. When not busy with projects such as building new retirement homes, the crew keeps their skills sharp by providing in-home repairs and other everyday home-improvement tasks ranging from electric work and plumbing services, to the cleaning of gutters clogged with leaves or missing pool noodles.