El Porton Mexican Restaurant has sated cravings for fresh, healthy ingredients for more than two decades, serving up authentic Mexican lunches and dinners that complement the bar?s array of 85 tequilas. Amid golden walls that evoke a warm afternoon in a tropical cantina, guests kick-start stomachs by watching chefs craft lime-infused guacamole tableside. From the kitchen, beef and shrimp fajitas sizzle, wafting aromas of onion and bell pepper that transform into cartoon hands to lure in noses. Warm days open El Porton's patio, where sunshine heightens the flavors of make-your-own combo platters spread with chile rellenos, tostadas, and burritos, as well as USDA steaks aged a minimum of 21 days. Tequila shots arrive in flights or individually, and customizable margaritas in flavors such as mango and classic lime pour forth from salt-rimmed glasses to accentuate entrees and fuel conversations about Mexico's hidden agave rivers.
At El Mezcal, nachos are so much more than chips covered in cheese. There are 10 types of nachos, from beef- and bean-smothered ones to ones sporting zesty grilled shrimp. The large selection is indicative of the menu as a whole, which compiles several kinds of enchiladas, quesadillas, burritos, and tacos. Thankfully, 20 different combination platters allow diners to sample across these categories. There are also signature dishes, such as the El Mezcal Special: grilled rib-eye steak and shrimp mixed with veggies, served with rice, beans, and tortillas. At the bar, servers mix margaritas and pour homemade sangria, in addition to opening bottles of imported beers.
Fresh, citrusy ceviche, savory lamb barbacoa, and sizzling fajitas served in the skillet—these are just a few of the specialties at Bucanas Mexican Restaurant. Diners can share platters of oysters on the half shell or opt for a signature dish such as the Molcajete—a fiery medley of steak, shrimp, chicken, and chorizo cooked with cheese and cactus. Frosty margaritas and pints of draft beer complete the dining experience.