From the pinto beans plucked from the field to the whole wheat rolled into tortillas, every ingredient at Vivas Organic Mexican Food is organic and free of preservatives. The all-natural feast starts during breakfast, with plates of huevos rancheros and burritos packed with chorizo and cage-free eggs. Later in the day, chefs ladle mango sauce atop tilapia tacos and roast pasilla chiles stuffed with cheese.
Each meal is highly customizable?guests choose the meat that goes into their burritos, tacos, and quesadillas, as well as the type of tortilla they want: flour, whole wheat, spinach, or wrapping paper brought from home. They enjoy these dishes in a dining room that evokes a sunny courtyard, complete with faux shutters and a burbling fountain.
The culinary team at Nuevo Southwest Grill concocts a menu of Mexican-American fusion cuisine that spurs taste buds onward through a land of tortilla vistas dotted with grilled veggies. Prepare palates for future forkfuls with the flavorsome crab-and-fish-cake appetizer, garnished with a fiery jalapeño tartar ($7.95). The sazonado grilled chicken breast arrives glazed with a zesty chipotle orange sauce and topped with goat cheese and mushrooms ($13.95). Lunchtime victuals, such as the burrito stuffed with salmon ($8.25), quells stomachs before they bellow like Luciano Pavarotti after stubbing his big toe. Served until 2 p.m. on weekends, Nuevo’s brunch engages freshly woken bellies with buttermilk pancakes topped with fresh fruit ($6.95).
The Chefs at Pedro’s Restaurant & Cantina tantalize taste buds with a menu of authentic Mexican comestibles. Launch feast fiestas with a trio of mini handmade sopes chock-full of veggies, chicken, or beef and sprinkled in cotija cheese ($8). Patrons can stick with traditional entrees including chile verde, sautéed pork cutlets and chilies ($14.50) or can venture into new territory with special dishes, such as the steak de la casa’s grilled USDA Choice yew york steak disguised in adobo sauce and served with its partner in crime, the cheese enchilada ($24). Mix and match burritos, enchiladas, tacos, beef tamales, or chile rellenos with the combo option ($11.25 for one item; $13.25 for two; $15.25 for three), which comes with a choice of two sides, such as refried beans, spanish rice, or a palm reading by the wait staff. Pedro’s Restaurant & Cantina dazzles eyes with adobe-esque walls, outdoor seating, a plethora of plant life, and eclectic artwork.
At El Amigo, where a spacious, brightly colored indoors is met with an outdoor patio, patrons can feast on classic Mexican cuisine. Enchiladas arrive drenched in green or red salsas, or succulent mole sauce. Breaded pieces of fish fill tacos with coleslaw and chipotle sauce, while marinated chicken arrives with rice, beans, and pico de gallo. Soft French bread carries beef and chicken in tortas, as margaritas quench any underlying thirsts.
Open every night until 3 a.m., Taco Bravo caters mainly to the late-night crowd and hungry sleepwalkers. The menu is posted above the register and offers everything you’d expect from a fast-food taqueria, including tacos, burritos, quesadillas, enchiladas, and Super nachos, one of the most popular items. On a nice night, customers can even eat outdoors on a picnic table or bench.