When founders J. Kim Tucci, Joseph A. Fresta, and John P. Ferrara first opened The Pasta House Co. in 1974, they wanted to elevate pasta to an art form. “Some artists sculpt, some paint, and some sketch,” they write on the restaurant’s website. “But, at The Pasta House Co., we create authentic Italian culinary delights.” A few of the locations even have giant, exhibition kitchens so you can watch as pizzas, pastas, and entrees come to life.
Naturally, The Pasta House Co.’s menu revolves around the Italian staple from which it gets its name. There are more than 25 varieties of pasta to choose from, including linguine with chicken livers and the signature lasagna, plus weekday specials such as stuffed manicotti. Meanwhile, the mangia bene menu—which translates to “eat well” in Italian—showcases the more wholesome side of Italian eating, with dishes low in fat and calories that won’t peer pressure you to break curfew.
Mexican culture permeates every aspect of 3 Margaritas, from its namesake cocktail and south-of-the-border fare to a colorful interior packed with festive touches. Scarlet hues smolder on walls like fire-engulfed strawberry orchards, working in aesthetic harmony with vibrant wooden chairs, each carved with an intricate bird or flower. Servers weave between these chairs to dole out menu items prepared with just as much exotic flair, including pizza mexicana—an entree that swaps crusts for flour tortillas packed with shrimp, chicken, and steak—and signature fruity margaritas.
Authentic Mexican dishes slathered in salsa and mole sauce send up savory wisps of steam from atop Mi Lupita’s casual wooden tabletops. In the kitchen, chefs stuff tortillas with chicken, shrimp, and steak as well as more inventive ingredients such as cactus and mixologists swirl together 60-ounce margaritas behind a bar.
The salsa bowls are always brimming with tangy, red sauce at El Indio Authentic Mexican Restaurant. The staff stops to top off each bowl as they make their way through the sea-foam green dining room, bringing sizzling fajitas to one table and plates of giant carne asada burritos and white queso dip to others. Most tables opt to sample the house's beef taquitos, which recently made The Riverfront Times list of top 100 dishes in St. Louis. Signature margaritas and beers keep guests refreshed.
Hacienda was founded in 1968 as one of the first Mexican restaurants in all of St. Louis. We are proud to offer a unique menu combining authentic Mexican fare with familiar favorites along with the best in service and one of the area's most unique and inviting atmospheres.
San Jose Mexican Restaurante's generously stuffed burritos and sizzling fajitas won a favorable review from one St. Louis Post-Dispatch writer who described himself as "notoriously picky" about Mexican food. Diners can devour the writer's recommended specialties, or opt for steak platters, vegetarian potato quesadillas, and tilapia tacos.
This cheerful quick-service eatery was named for the guajillo chili—a flavorful red pepper that can be blended into salsas, stirred into stew, or transformed into a puppet using googly eyes and pipe cleaners. The cooks at Guajillo Mexican Grill whip up their own version of fiery guajillo salsa, along with a milder pico de gallo and a tangy tomatillo sauce. They spread the salsas onto an array of freshly made Mexican specialties, including tacos, tostadas, and quesadillas. To craft burritos, they roll tender meats and fresh vegetables into a customer's choice of traditional, spinach, wheat, or tomato tortillas.
Customers stroll down the front counter, requesting meat, bean, and salsa choices from the bustling staff. Trays in hand, customers head to the front patio to dig into hearty steak nachos and cheesy veggie quesadillas. Others opt for catering services—ideal for feeding guests at a party, coworkers at a company lunch, or angry crowds at a Black Friday sale.