J. Gumbo's talented chefs introduce diners to the rich flavors, colors, and aromas of creole and Cajun fare, from its creamy, spicy crayfish ?touff?e to its eponymous gumbo made with smoked sausage and deep brown roux. Guests savor the taste of south Louisiana in dishes such as a drunken chicken po' boy on toasted french bread or a hearty ratatouille stew loaded with squash and zucchini.
Riviera Maya Mexican Cuisine?s striking decor choices, including eye-catching red and yellow walls, are a natural extension of the eatery?s bold and flavorful menu. The chefs drizzle spicy and creamy sauces atop tacos, enchiladas, fajitas, and burritos. For dessert, they make churros and flan from scratch. One of the more popular?and adventurous?drink options is the CoronaRita, a margarita mixed with Corona beer.
Cafe Aroma's eclectic menu dabbles in flavors from around the globe. Chefs scatter mexican chorizo sausage across nachos, and add garlic shrimp to their signature linguine. An array of freshly baked sandwiches pair with pickles, much in the way sandals pair with socks, and salad smiths slice up fresh romaine lettuce and top it with the customer's choice of gourmet ingredients.
The kitchens inside La Bamba look a bit different from most. That's because they don't have a freezer or a fryer, and instead focus on fresh food cooked right in front of the customer. The restaurant's chefs start with traditional bolillos?a soft Mexican roll?or tortillas that are made specifically for the restaurant each day. In addition to the as-big-as-your-head La Bamba burrito, they craft tacos and tortas with meat or vegetarian fillings. Chefs then add a spicy touch and splash dishes with their hot sauce, which is so popular people ask for it in bottles or pepper-spray form.
Chef Ramiro Gandara literally attached his name to Ramiro?s Cantina, and he figuratively posts his family recipes all over the walls of his restaurant's kitchen. Referencing these recipes, his team dishes up a string of Mexican cuisine staples, such as burritos, tacos, and quesadillas, alongside a few Tex-Mex hybrids, such as guacamole burgers, enchilada casseroles, and homemade chili. In the cantina?which is Spanish for ?proof that gravity exists??bartenders pour tequila into margaritas and draft beer into tall glasses.
Back in the old days when folks walked uphill both ways, fine dining consisted of one baked bean and a can of potatoes. Avalon provides a much higher standard of dining, thanks to chef Laurence Agnew’s impeccable taste and attention to detail—both of which played a role in his being selected by the James Beard Foundation to participate in this year's Celebrity Chef Program. While surrounded by beige and green hues and a modern bistro feel, patrons can enjoy Agnew's varied menu of small plates, sandwiches, and dinner plates.