Chefs at Los Magueyes cram authentic Mexican zest into each richly flavorful nook and cranny of the expansive menu. Revamp your tongue's color palate with a coat of avocado-green guacamole ($2.95+), or avoid crossing paths with the fork that stole your spoon by diving into a handy order of beef and bean nachos ($5.25). The burrito especial Texano, topped with lettuce, tomatoes, and sour cream, envelops a meaty mixture of grilled beef, shrimp, and chicken ($9.50), while the chilies poblanos offer veggie devourers satisfyingly verdant brain fuel ($8.50). Turn the meal into a celebration of epicurean delights with a classic margarita ($4.25+) or draft beer ($3+), libations that go with the menu's zesty flavor-notes like courtroom dramas go with Oscars.
Before opening Habaneros Mexican Grill, Marco Bravo worked at several Mexican restaurants scattered around Southern California, placating the population’s notoriously discerning tastes for authentic burritos, tacos, and quesadillas. He’s imparted the skills he learned on the West Coast to his team of chefs, and together they’ve experimented with the fervor of a fourth-grade science fair finalist to create a menu of inventive Mexican dishes. For the Fry Hawaiian quesadillas, the staff stuffs tortillas with the standard helpings of cheese in addition to bacon, ham, pineapple, and turkey. They marinate steak in lime juice, and smother meaty burritos in Caribbean salsa and queso fresco, along with plating fusion specialties such as the Wisco burrito, packed with franks, sausage, and bacon. To visually complement the in-mouth festivities, giant jalapeño pepper cutouts adorn the eatery’s burnt-orange walls, and Hawaiian grass fringes dining alcoves.
At Mario’s place, owners Mario and Cindy infuse home-cooked meals with traditional Mexican flavors and a generous helping of hospitality. To kick off dinner, guests can toast the day’s triumphs with one of 30 margarita options or a plate of nachos brimming with meat, tomatoes, and sour cream. Cooks pair steamed cornhusks with shredded meat to form tamales as tender as a teardrop’s first love poem. Tacos may be customized with hard or soft shells and hearty fillings such as beef, chicken, or beans. Vegetarian entrees teem with potatoes and onions, and desserts such as churros and fried ice cream swathe sweet flavors in crisp textures.
Pizza Ranch's pie spinners toss dough and lavishly scatter toppings to concoct a host of pizzas with western-style pizzazz. The Ranch’s Mile-Long Buffet stands ready 11 a.m.–8:30 p.m. Monday–Saturday as pairs pile plates high with crispy fried chicken and multisauced pizzas decked out in toppings such as pepperoni, cheddar, veggies, and fedoras. Loosen waist lassos and amble back to sample a host of salads flanked with dueling mashed and wedged potatoes, or cap off repasts with a nosedive into dessert pizzas buried under a snowy avalanche of soft-serve ice cream.
Kreative Cupcakes' mini cake bakers whip up delicious palm-sized confections using only wholesome, high-quality ingredients. The diminutive treats boast artful decoration and small-batch preparation to ensure freshness and reduce modern cupcakes' feelings of isolation and anonymity. Frosting-mad visitors make slow, deliberate choices from the selection of flavors, some of which reappear daily Tuesday–Saturday, including taste bud levelers red velvet and chocolate mocha; while other varieties rotate, such as Wednesday's peppermint patty with crisp peppermint filling or Tuesday's triple coconut, tropical-fruity enough to stir up nostalgia for those ten years spent stranded on a desert island.
Backed by 100 years of deli experience, Hansen’s Dairy and Deli keeps loyal regulars nibbling year-round. Like a Norman Rockwell painting with a side of ketchup, the bill of fare is an edible piece of Americana, regaling taste buds with creamy milk shakes, crispy thin-crust pizzas, and savory fried-chicken dinners. The deli’s crew also crafts more than 20 different hot and cold sandwiches, stacking bread with everything from turkey and bacon to philly steak and perch.
At both the Green Bay and De Pere locations, an old-fashioned charm washes over visitors. The uniformed staff greets each guest with a friendly smile, and shiny display cases keep a colorful array of ice creams chilled to perfection.
In Tropical Mexican Cuisine’s kitchen, the crew wraps meats and beans in large tortillas to create traditional dishes such as chimichangas and enchiladas, but it’s the house specialties that stand out on the menu. For these, they stir together orange vinaigrette or chile ancho to smother grilled steaks, and carefully craft red and green moles to pair with chicken. People with special diets, such as vegetarians and kids who only eat food smaller than their heads, can order from their own menu.