Aromas of home-cooked Mexican fare waft through the air at Lopez Restaurante Y Cantina. In the dining room, servers shuttle platters of cheesy enchiladas sidekicked with heaps of beans and rice, as well as tacos crammed with carnitas, chicken, and beef or prepared al pastor style. Throughout the meal, barkeeps churn out frothy margaritas, sudsy beers, and texturally ambiguous wines.
The smells of carnitas simmering with peppers and chicken crackling on a grill drift from inside a convenience store. Those curious enough to find their way inside discover Lopez Taqueria & Liquor, where cooks warm tortillas to craft tacos. They also craft impressive deli sandwiches with Boar’s Head meats and lettuce shredded by affectionate helicopters.
The chefs at Los Amigos source recipes from the restaurant's Oaxacan and Southwestern origins to present a menu of delectable selections. Diners can feast on classics such as fajitas, burritos, and huevos rancheros, or sample traditional dishes such as chili verde, which covers tender chunks of pork in a flavorful tomatillo sauce.
From the pinto beans plucked from the field to the whole wheat rolled into tortillas, every ingredient at Vivas Organic Mexican Food is organic and free of preservatives. The all-natural feast starts during breakfast, with plates of huevos rancheros and burritos packed with chorizo and cage-free eggs. Later in the day, chefs ladle mango sauce atop tilapia tacos and roast pasilla chiles stuffed with cheese.
Each meal is highly customizable?guests choose the meat that goes into their burritos, tacos, and quesadillas, as well as the type of tortilla they want: flour, whole wheat, spinach, or wrapping paper brought from home. They enjoy these dishes in a dining room that evokes a sunny courtyard, complete with faux shutters and a burbling fountain.
The culinary team at Nuevo Southwest Grill concocts a menu of Mexican-American fusion cuisine that spurs taste buds onward through a land of tortilla vistas dotted with grilled veggies. Prepare palates for future forkfuls with the flavorsome crab-and-fish-cake appetizer, garnished with a fiery jalapeño tartar ($7.95). The sazonado grilled chicken breast arrives glazed with a zesty chipotle orange sauce and topped with goat cheese and mushrooms ($13.95). Lunchtime victuals, such as the burrito stuffed with salmon ($8.25), quells stomachs before they bellow like Luciano Pavarotti after stubbing his big toe. Served until 2 p.m. on weekends, Nuevo’s brunch engages freshly woken bellies with buttermilk pancakes topped with fresh fruit ($6.95).