Mexican Restaurants in Middletown

Though the culinary focus at Olé Olé Restaurant is largely Mexican, the restaurant's chefs also draw inspiration from cuisines across North America, Europe, and Asia. North America, Europe, and Asia. Mexican favorites such as tacos, enchiladas, and fajitas rest side-by-side with creative dishes like Adobe Pork and creamy Italian pastas.

To complement these diverse offerings, the eatery's bartenders dole out frosty Mexican beers, international wines, and specialty drinks including fruity sangria and tart pomegranate margaritas. Tabletops as colorful as these cocktails decorate the festive space, which also features artwork from local artists and festive music creating an ideal backdrop.

At Badlands Tacos, diners are transported to the titular locale upon gazing at the eatery's southwestern decor. Cow skulls adorned with feathers and bright ceramic art festoon the umber-colored walls. From behind a walk-up counter, a chalkboard menu displays an array of Mexican tacos, chimichangas, and 11 kinds of enormous burritos filled with fixings such as flank steak, cilantro, and guacamole. Badlands Tacos offers booths and tables at their BYOB restaurant, outdoor seating, catering for special occasions, or take-out to feed pet llamas hidden under the porch.

Blue and yellow walls alternate with stone accents and Mexican flags at Cinco De Mayo, calling to mind the fun and vibrant atmosphere of a celebration. The food—which includes slow-roasted tacos al pastor and guacamole made fresh tableside—fits right in, especially when paired with an ice-cold margarita made from real Mexican tequila. Guests can settle in for lunch or dinner to enjoy Mexican favorites such as quesadillas, fajitas, and burritos, along with more innovative creations such as camarones amarrados—cheese-stuffed jumbo shrimp wrapped in a crispy piece of bacon.

The cooks at Tito’s whip up a menu of fresh, inventive Mexican fare, customizing dishes to diners' desires for a personalized meal within a colorful, relaxed atmosphere. Giant burritos enswathe savory sustenance, such as grade-A steak ($8.95) and blackened salmon ($8.95), within 12-inch tortillas. Or quell shell cravings without licking a conch's home with an order of twice-wrapped tacos ($3.50+), food satchels that boast both an internally crispy shell and an externally soft covering. Tito's also carries an array of other Mexican staples, including nachos ($6.95), cheesy quesadillas ($6.25), and a taco salad brimming with veggies, salsa, and—for an extra cost—your choice of meat ($6.95+). Conclude Latin American–style feasts by slurping on a nonalcoholic margarita slush ($3.75/small, $7.95/pitcher) or covertly grazing on the tassels of neighboring Mariachi horn players.

At Que Chula es Peubla, a parade of friendly servers carts out plates laden with torta de milanesas, burritos, tacos, grilled pork chops, and steaks. Live musicians and a sunny surrounding of murals, red tile accents, and adobe-colored walls make for a charming atmosphere, perfect for sipping frosty margaritas and chowing down on fajitas and chicken mole.

Rattlesnake Ranch Cafe first alerts the senses with the sight of sunset-pink walls. Around the room, a Southwestern-themed mural and bison head express the restaurant’s touch of the eclectic. Traditional Latin meals and wild game highlight the plates. Chef Miguel Garrido has exemplified this unique flavor since 1997 with cooking techniques that he brought with him from Guatemala. His blackened catfish and chicken habanero evoke recipes from the Gulf with Cajun spices and spicy peppers, and the country-fried alligator serves up a tamer version of the snapping specimen, with battered strips of alligator tenderloin and country gravy.

Salsa Fresca Mexican Grill emphasizes freshness in each taco, burrito, and quesadilla, filling dishes with locally sourced ingredients and house-made salsas that range from mild sweet chipotle to hot fire-roasted jalapeño and tomato dip. A smattering of wood-topped tables populate the crimson- and cream-hued eatery. The eco-conscious business packs up patrons' leftovers in compostable corn based to-go containers, and the delivery person carts food in a banana-yellow Smart car.