Part Mexican cantina, part Irish pub, and all cop, Garcia Brogan's blends disparate cultures in both its menu and its decor, which features murals and folk art from Mexico and Ireland. Whether guests want a glass of Irish whiskey or a fine tequila, Garcia Brogan's bartenders keep the drinks flowing, pouring a river of alcohol in which tacos and shepherd's pie bob appetizingly. The restaurant hosts pub trivia nights and live Irish music on the weekends.
Mexican chefs prepare Mexican food that's served in a dining area enclosed by walls decorated with Mexican art. Wooden hot plates keep tile-topped tables and overzealous servers' heads safe from fajita skillets that emit the sounds and scents of sizzling chicken, beef, or shrimp. Patrons may enhance their authentic meals with sprinkles of salt and pepper shaken out of repurposed Coronita bottles and complement their cuisine with oversized margaritas—crafted at the wraparound bar with a selection of more than 40 tequilas.
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The burritos at Ixtapa Mexican Grill & Cantina aren't the handheld fast-food variety. Far from it, actually. The sauces and melted cheeses that smother the tortillas make them best eaten with a fork. Some of the burritos are stuffed with classic fillings, such as chicken or slices of grilled steak, whereas others are more innovative: the Atlantic Burrito is filled with shrimp, crab, fish, and scallops. There's even a fried apple-caramel burrito for dessert.
Though Ixtapa's chefs eagerly experiment with their dishes, there's no "Tex-Mex" on the menu—every taco, chimichanga, and enchilada is a remnant of an old family recipe. Each one can be traced back to its inspiration in Guadalajara and its namesake resort in Mexico. Margaritas complement the food with flavors of blackberry and kiwi, and range from the classic hand-shaken lime margarita to El Presidente, made with Cuervo 1800 tequila and delivered via motorcade.
At Acitrón, chefs elevate traditional Mexican mainstays to bistro-level sophistication. Like the world’s most edible bionic man, each dish is assembled by a crack team using locally sourced produce, meats, and seafood, with menu items including tilapia fish tacos and the crepas de rajas poblanas stuffed with grilled poblano strips, corn kernels, yellow squash, zucchini, and sour cream. Meals unfold in a dining room decked with hardwood floors, floral artwork, and sparkling granite tables topped with flickering candles. Shielded by a basket of fresh limes, a full bar slings libations including margaritas, specialty cocktails, and tequila drinks. Acitrón’s scratch-made desserts also add sweet punctuation to meals with bites including flan, tres leches, and chocolate tamales topped with Mexican-vanilla ice cream.
The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location—a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.