Punctuated by festive colors, a plentiful bar, and ample outdoor seating, La Chimenea's two locations put diners in the mood to celebrate. Germantown owner Hector Jimenez?who also has a website dedicated to healthy Mexican food?offers dishes that run the gamut of Mexican staples, much like his Saukville counterpart, owner Luis Calix. Menu items include homemade guacamole and sirloin-steak fajitas, along with more innovative creations, such as the specialty chilies en Nogada, which fills two poblano peppers with ground beef, peaches, apples, and nuts before slathering it all in a creamy cashew sauce. At the bar, a variety of tequilas anoint lime, strawberry, raspberry, or other flavored margaritas, and patio seating keeps the seasons at bay with a fire pit during the winter months and a restaurant-sized snow globe over the summer.
Senor Tomas’s dining room—aptly titled the Blue Room—houses walls, tables, and chairs blanketed in blue hues and golden suns inspired by the art of Frida Kahlo. The Alarcon Family complements their eatery’s festive decor with an eclectic menu of family burrito, enchiladas, and fish recipes. Guavas grown in a volcanic region are churned into a paste and infused with ginger before chefs slather the sauce over salmon or tilapia for a burst of flavor. They also grill steak over an open flame and douse the slab in a roasted ranchero sauce to stuff into the el ranchero burrito. After meals, patrons can wander into the adjacent room and gaze at the work of local artists and crafts from Latin America, or take a short hot-air-balloon ride upstairs to the café and sip margaritas and custom martinis.
Beneath the glow of warm lights, Casa Tequila delights taste buds with the vivacious flavors of authentic Mexican dishes. Chefs draw on fresh ingredients and produce exclusively, ensuring that every dish is free of packaged sauces and Lincoln Logs. Sauciers prepare guacamole before tables, and the restaurant's many flat screen TVs fill the space between bites with UW Badger and Green Bay Packer games. A full bar, replete with imported beer, margaritas, and daily specials, keeps spirits merry and coasters employed.
The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
Senor Sol's chili-slinging chefs dish up an artful menu of fiery flavors inspired by the cuisine of Zacatecas, Mexico. Warm masa, succulent meats, and fresh vegetables join forces to form edible entrees, such as the enchilada de mole, a trio of meat- and anjeo cheese-filled tortillas, basking in a homemade mole poblano sauce ($10.50). Urban ranch hands can tame wild tummies with the bistec rajas con queso, a sizzling dish of steak strips buddied up with poblano peppers and onions, then drenched in anejo cheese ($14.50). Meanwhile, the notorious chilis rellenos find their favorite hideout in mouth caves, pouring out their loot from inside fried poblano casings covered in ranchero sauce ($10.75).
La Parihuela's kitchen team guides diners on a tour of the diverse taste terrains of Peru with a mouthwatering menu of national dishes. A squad of nibblers can warm up jaw muscles with selections of appetizers, such as the fish ceviche, where fish stews in lime juice and guilt over not spending enough time with its guppies. Navigate spoons through the piquant waters of the parihuela, in which an assortment of fish, crab, and mollusks leave dinners with enough shells to fashion a stylish maritime necklace. After appetizers, guests turn the pages of the menu to uncover thrilling entree conclusions to their meal, such as the lomo saltado, where french fry and rice conspirators accompany strips of tenderloin steak or chicken, or the paella, where fresh seafood bodysurfs across a crowd of rice and cilantro.