Springing from the mindparts of CEO and founder John Kunkel, Lime Fresh Mexican Grill combines the tasty flavor of Mexican fare with a dedication to healthy eating and responsible food sourcing. After cutting its teeth in the mean streets of Miami's South Beach, Lime Fresh spread its delicious message across the country, stuffing organic beans, colorful veggies, homemade salsas, and humanely raised meats into tortillas made from non-genetically-modified corn and flour. Chefs grill quesadillas, roll burritos, and sizzle fajitas before customers' eyes, and they can easily convert each item on the menu into a vegetarian-friendly feast or a makeshift futon. As guests content themselves with mouthfuls of flavorful tacos, fresh salads, and cheesy scoops of nachos, Lime Fresh Mexican Grill's dedicated staff works hard behind the scenes to build strong community relationships through contributions to local charities and nonprofits.
The chefs and staff of Maria Bonita are eager to share. They want to introduce others to the flavors of Mexico and Cuba and the passion they have for fresh ingredients. Luckily, most visitors don't take much convincing. Cuervo and Patron tequilas swirl with amaretto, Grand Marnier, brandy, and fruit to create more than ten different margaritas, all of which are kept cool with ice, which is flavorless. The lineup of cervezas complement their signature queso fundido or fajitas fabulosas. Cuban entrees sail to tables alongside yuca, sweet plantains, or tostones, which take a supporting role to slow-roasted, marinated pork, stewed and shredded flank steak, or grilled fish topped with caramelized onions. The restaurant also serves Churrasco, Parrillada, and Mofongo dishes.
Within the confines of the recently renovated Chico's Dirty Tacos & Tequila, diners peruse executive chef Chris Sterna’s menu of Mexican specialties, all of which he flavors with tequila-based sauces. Sterna’s predisposition toward the Mexican liquor carries over onto the drink menu, where 63 tequilas and 244 shots await to lubricate palates and leave worms homeless.
Innovative chef Nora De La Vega blends the rich flavors, textures, and traditions from ancient foods such as chiles and corn with unique Spanish and Latin influences to create a vibrant menu of modern Latin cuisine. Drawing from family recipes and using only fresh, sustainable ingredients, dishes combine the contemporary with the traditional. Guests share and sip in time to guitar chords strummed by live musicians, while colorful artwork adds to the festive atmosphere in this casual-yet-chic eatery.
Burritos, enchiladas, and tacos stuffed with cheese and meat share space with Cuban specialties and six savory forms of steak on Chaparral Mexican Grill’s menu. Inside the eatery, wagon wheels and scenes of cowboys dot the walls and a fleet of red and black stools flank the oversize bar. Here, libation wizards top off glasses with the eatery’s pride and joy: the margarita. House recipes and fruit-filled varieties of the quintessential Mexican drink cool down diners who’ve run their tongues along sizzling churrasco, spicy shrimp, and their dates' overheating cell-phone batteries.
Meals at El Nortenos Restaurant begin with a complimentary serving of chips and salsa, whetting appetites for the authentic dishes being prepared in the kitchen. Chefs capture the flavors of Mexico in creations such as chiles poblanos, grilled steaks, and enchiladas, while bartenders pour glasses of ice-cold margaritas, daiquiris, and draft beer. Fajitas deliver Tex-Mex taste in a tortilla envelope, and the shrimp cocktail dazzles palates with the bold flavors of cilantro, tomatoes, onions, pepper, and guacamole.