When customers step into Buffalo Gap Steakhouse & Cantina, they step into the past—or, at least, a reasonable facsimile. The Tex-Mex grill's airy interiors recall rustic frontier homes and tax offices with accents such as adobe-style walls, timber-framed doors, and hanging textiles and hides. This space fills with the sound of live music on Saturday nights, and always promises the aromas of blackened tilapia and ample steaks fresh from the grill.
Inside the kitchen, the chef focuses on hearty house specials, including chicken-fried steaks, fried-fish dinners, and grilled half chickens smothered with lemon and garlic sauce. One of the restaurant's biggest draws, however, is the beef: grilled reserve Angus rib eye, center-cut sirloin, and aged tenderloin steaks. On Friday and Saturday nights, the chef also prepares a special garlic and herb-crusted Angus Prime rib steak for regular diners, a privilege once reserved for the customer who could guess the cow's favorite color.
Since its founding 26 years ago, Rivera's has transformed from a farmer's market into a catering business and restaurant, with an eclectic menu that blends Mexican and barbecue fare. For a filling starter, try the Botanas platter ($24.95)—four tamales, four large nachos, four bacon-wrapped shrimp, four smoked ribs, and chili con queso—which offers enough sustenance for four diners or one Van Halen tribute band. Diners can slather on a thicker shade of sauce with the three-meat, three-side combo deal ($14.95), boasting ribs, smoked chicken, and brisket as its main meats, or instead opt for the chicken breast bathed in fresh tomatillo sauce ($10.25). Other entrees include fajitas, beef tenderloin, and the fresh fish of the day—ideal for accompanying tableside magic tricks and tabletop feats of chugging pickled jalapeño puree.
Brightly colored walls and folk-inspired floor-to-ceiling murals create a vibrant atmosphere that reflects the equally lively menu at Tres Jose’s. The kitchen fuses traditional Mexican recipes with Texan culinary sensibilities and portion sizes in dishes including char-grilled carne asada made with 13 ounces of USDA Choice rib-eye steak. The menu includes ample vegetarian options and fresh seafood such as shrimp tacos and braised red snapper. Tres Jose’s sells pre-mixed bottles of its signature cocktails and hot sauces to let patrons enjoy the made-from-scratch flavors at home, work parties, and crater-side moon cabins.
Although reviewers are mixed on cuisine, customers praise the salsa. Yahoo! Locals and five Insider Pagers both give Dos Gringos an average of four stars. TripAdvisors give it a four-owl-eye average. Yelpers rate it an average of three stars, and 78% of Urbanspooners recommend it.
Dos Juans dishes up savory skillets of authentic Mexican fare and signature puffy tacos in a casual BYOB restaurant. The menu delights diners with inventive tacos, such as the tacos Diablo ($8.99), fresh shells stuffed with spicy pork and anchos chilis hot enough to melt the icicles off eyebrows. Chimango tacos ($8.99) sweeten the scene with slow-cooked pork, mangos, and garlic, and signature puffy tacos beef up ordinary shells with a delightfully soft exterior. On weekends, brunch dishes deliver generous portions of classics, including breakfast burritos ($6.99), the perfect follow-up to a night on the town or a dawn on the high seas.