The Creek and The Cave's menu offers burritos, tacos, enchiladas, and other classic Mexican eats stuffed with fresh California flavors. Take a tiny hop to the opposite coast with a Baja quesadilla (goat cheese, avocado, and jalapeños, $6.95) or golden-fried flautas (pulled chicken and cheddar jack with pico de gallo and sour cream, $4.95). Then bound without abandon into the Pacific with a seafood taco with grilled or beer-battered shrimp or fish and cabbage salsa ($3.95) or its larger cousin, the seafood burrito ($9.95). Add one of The Creek and The Cave’s signature sauces such as chipotle mayo or mole for $0.95 and a four-ounce serving of homemade guacamole for $2.95 to complete your tongue's callisthenic taste routine. You can also use your Groupon toward The Creek and The Cave’s expansive brunch or happy hour.
At La Flor, chef Viko Ortega has created a balance of Mexican, French, and Italian flavors, preparing Oaxaca-cheese pizzas alongside quesadillas with marinated pork. Entrees rotate seasonally, but have included braised lamb shank in Mexican spices and jumbo shrimp with corn-scampi sauce.
El Coyote Restaurant’s authentic flavors are anchored to its painstaking preparation. Servers mash and grind guacamole at the table using a molcajete, a traditional stone bowl. In the kitchen, cooks slather chicken with mole sauce, slow-cook pork shoulder in banana leaves, and orchestrate a bountiful seafood paella. They take care to make sure each plate leaves the kitchen looking as artistically presented as it was carefully composed. This steady-handed and keen-eyed approach extends to the eatery’s desserts and drinks. For instance, lines of chocolate syrup with dollops of whip cream zig zag up toward a ball of fried vanila ice cream for the helado frito dish. The Lime Boat margarita has a lime wedge pierced with a mini Mexican flag floating on a sea of Sauza Gold, Grand Marnier, and Cointreau.
Chef Ramiro Mendez left trendy Tribeca restaurant El Teddy's to open De Mole, whose appetizer list New York Magazine adores. Mole con pollo or rajas con queso fill fresh corn tamales, and ceviche de Veracruz infuses sea scallops or fish with limejuice, jalapenos, and avocados.
When naming their restaurant, the Iglesias family wanted find a moniker that reflected their bold take on traditional Mexican cuisine. What they found was “adelitas,” a historical term used to describe females who served as soldiers, cooks, and nurses during the Mexican Revolution.
Though their menu brims with innovative dishes such as fried pork chops marinated in tamarind sauce, they also serve traditional plates such as carnitas Don Julio. The roasted pork dish is served with tortillas and a secret sauce whose recipe is protected by a force field surrounding the kitchen.
For ease of perusing El Mariachi’s hefty menu of Mexican delights, proteins are sorted into categories. Beef, chicken, and pork each receive their own nook that details their many costumes, including sautéed with a chipotle pepper sauce or topped with pico de gallo, guacamole, and cheese. Burritos come with a choice of 11 different fillings, and crispy quesadillas encase pumpkin flowers or shrimp and white cheese. All of these platters adorn tables in a dining room softly lit by a string of holiday lights.