Punctuated by festive colors, a plentiful bar, and ample outdoor seating, La Chimenea's two locations put diners in the mood to celebrate. Owner Hector Jimenez—who also has a website dedicated to healthy Mexican food—offers dishes that run the gamut of Mexican staples. 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, or raspberry 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.
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 Badgers and Green Bay Packers 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.
Piñatas and Mexican-style fiber arts lend colorful bursts to the adobe-like walls of Taco Amigo, which have seen more than 25 years' worth of patrons enjoy Mexican eats between them. Chefs serve the classics such as burritos and tacos, with some truly unusual additions to the menu as well. Opuntia cactus and grilled chicken wallow in a red ancho and cheese sauce in the Nopalito con Queso. Jalapeno crème fraiche and dollops of melted cheese decorate the tender chicken of the arroz con pollo. Grilled shrimp and a coconut milk and tomato sauce rest atop the sizzling, mahi mahi-filled Livingston enchilada, served with a side of ripe plantains.
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.