Si Senor skillfully serves a menu abundant with delectable Mexican fare. The Si Senor breakfast sates hungers built while squeezing full-size bricks into legos with two eggs, home fries, two tortillas, green chili, and a choice of crispy bacon or spicy chorizo ($7.25). Lunch seekers can munch on the burrito sampler plate, a medley including four 6-inch burritos ($9.75), and the make-your-own combo allows diners to mix and match items to create a dream team of hunger-conquering eats ($9.95). Cultures collide with the mexican hamburger, a flour tortilla filled with hamburger steak and beans strewn with cheese, lettuce, and tomato and served with rice ($8.75). A range of kid-friendly eats ($4.95) is also available to keep bored tots from starting careers in commercial real estate.
Canopy Grill deals swiftly with hunger and thirst, defeating them with lunch and dinner menus that feature American fare dunked in a tasty pot of tropics. Begin your munch session by chowing on the cravo, a deep-fried avocado half stuffed with crabmeat, peppers, and onions ($9 for lunch, $9.50 for dinner).
Restaurante 100% Mexicano adorns its flavorful menu of authentic Mexican fare with daily-made dishes that proudly parade their heritage upon fresh tortilla shells. Warm corn tortillas ensconce tender slivers of steak, pork, beef, and tongue to beget a bevy of fist-filling tacos, each spiced to perfection and adorned with cilantro and diced onions ($1.75 each, $6.50 for four). Like a Truffaut film with Spanish subtitles, Restaurante 100% Mexicano's tortas effortlessly meld French and Mexican flavors, nestling their savory cuts and fresh ingredients between two hearty baguette slices ($3.75–$6.50). Wholehearted plates of carne asada melodiously blend grilled steak and jalapeños with fresh veggies and rice ($9.75), and camarones al tequila grant sombrero-sporting taste buds a salacious serving of tequila-sautéed shrimp doused in Restaurante 100% Mexicano's special sauce ($9.25).
With a menu comprised only of two sections—'before tacos' and 'tacos'—T/aco's chef Matt Collier understands the power of the white-glove approach. In a recent interview, he divulged to Thrillist that each tortilla, like everything else on the restaurant's menu, is handmade. Harnessing a diverse culinary palette of fresh herbs and ingredients to craft bold flavors, Chef Matt and his team top their braised pork belly, Ahi tuna, and veggie tacos with such gourmet fixings as poblano crema, queso cotija, and chayote-squash salsa. To add a touch of diversity to their taco-heavy menu, they whip up fresh ceviches and guacamole with housemade chips. T/aco's bartenders have also honed an all-important craft. They mix smoky and fruity margaritas with 25 reposado, anejo, and blanco tequilas—one for each year an American must live before she can eat tacos in the US House of Representatives.