The traditional Mexican cuisine at Fonda Rosalinda's sates appetites with fresh seafood, fragrant spices, and flavorful vegetarian dishes. Lunchtime starters such as the mexican-sausage-stuffed choriqueso cheese dip ($5.95) overflow with flavor, and entrees such as the pescado tacos ($9.50) brim with tender morsels of fresh sea bass. Carne asada en salsa de mole con callos y camarones ($10.95) combines a grilled steak with scallops and shrimp blanketed in a mole sauce and painstakingly placed diacritic marks. Dinner diners can sample the carne asada con camarones, callos, calamares y nopales ($24.95), which covers a platter of grilled rib eye with shrimp, scallops, and cactus, or taste the chili relleno de carne o queso al mango ($12.50), which stuffs poblano peppers with beef or cheese before drizzling them in mango sauce.
In an inviting space decorated with colorful murals, patrons dine on gourmet Mexican cuisine and sip specialty cocktails, house-made sangria, and margaritas made with fresh limes. Vegetarian specialties include garden enchiladas and chipotle-soy meatballs with beans, rice, and plantains, and omnivorous dishes include salsa-simmered steak fajitas and roasted red snapper.
For more than 35 years, Maria's Mexican Pueblo has served up fresh, authentic Mexican cuisine made from fresh ingredients. Unlike Thanksgiving at a scientist’s house, they never use any chemicals when they craft specialties such as sizzling chicken, steak, or shrimp fajitas, or the hungry hombre plate, which mixes one burrito with one beef taco, one guacamole taco, and sides of refried beans and rice. They also serve up specials such as stacked nachos piled high with chicken, refried beans, and whole tomato slices.
Curra's Nuevo Cuisine's kaleidoscopic, meticulous plating complements the warm, multihued eating area as diners sample inventive twists on Mexican culinary classics. The appetizers, including chilaca rellena, an anaheim pepper stuffed with goat cheese and onion-and-pomegranate relish ($9), queso flameado, a sea of cheese speckled with an archipelago of onion and chorizo ($7), and a daily selection of ceviche, touch down like flavorful flying saucers on the tongue, demanding attention and the surrender of world leaders. The pato almendrado, duck confit dressed unorthodoxly in a coat of almond and saffron ($21), may befuddle taco purists, and pineapple traditionalists will fume over the puerco al pastor, a cowboy-cut pork chop with guajillo sauce, onion, and pineapple ($22).
El Tapatio Mexican Restaurant brings the colors, smells, and flavors of a Mexican street festival into its dining room via a kitchen that churns out classic south-of-the-border dishes each day. Beneath orange walls flanked by mural scenes of rolling farmland, diners feast on menu selections that range from traditional carne asada with rice and beans to distinctive cheese steak burritos stuffed with sliced beef, grilled onions, and nacho cheese. To balance each zesty flavor, a full bar slings salt-rimmed margaritas, imported beers, and creative cocktails all day long. Meanwhile, karaoke engages ears every other Friday, while free Wi-Fi encourages mid-meal searches for the best way to throw a burrito in a perfect spiral.
Mariachi players serenade guests inside Don Pedro Mexican Restaurant. The musicians float from table to table as waiters deliver burritos, enchiladas, and tacos stuffed with meats and cheeses. House specials include fajitas and deep-fried chicken milanesa with a cactus salad. Those wishing to sample bites from north of the border are satisfied as well with Don Pedro's selection of burgers, sandwiches, and steak.