Fiesta Tapatia's menu brims with authentic Mexican flavors complemented by festive Mexican décor and a friendly, bilingual wait staff. While munching on a free first order of chips and salsa, visitors can peruse a description of Mexican dishes, which outlines the correct pronunciation and atomic weight of popular items for the chalupa-unfamiliar. Sizzling slices of new york strip steak snuggle into beds of spanish rice and refried beans in the Steak a la Tampiquena ($11.95), which arrives tableside with an entourage of tossed salad, tortillas, and slices veggies. The mole ranchero ($9.49) pairs its signature red mole sauce with tender pieces of chicken and a side of gauca salad, whereas vegetarians can combat mealtime indecision with a number of combination plates that marry meatless favorites such as a bean burrito, cheese enchilada, and bean tostada or a hearty helping of veggie fajitas ($6.45). Real sugar and warm-weather fruits such as strawberries or carbonated pineapples comingle in Jarritos mexican sodas ($1.75), and imported beers ($3.25) and sangria ($3.95/glass) help keep the dinner conversation flowing for diners of imbibing age.
El Amigo Mexicano understands that cravings for tacos, burritos, or chorizo can strike at any time. That’s why the restaurant fills its menu with breakfast selections alongside lunch and dinner options and stays open late. The eatery greets early risers with eggs scrambled with chorizo, smothered in red sauce, or delicately cocooned inside a tortilla. Lunch and dinner options sate cravings with burritos topped with melted cheese or gordita pockets filled with beans, avocado, and the diner’s choice of meat. Combination and à la carte options adjust platings to appeal to light or hearty appetites.
Generations of treasured family recipes make up the foundation of Mi Ranchito's menu of south-of-the-border specialties, made fresh every day from authentic imported ingredients. The house special birria estilo "Mi Ranchito" ($12.95) tempts tongues with tender chunks of pork smothered in a deluge of spicy homemade barbecue sauce and is served with tortillas rice, beans, and guacamole. The golden, deep-fried chimi ($8.25) comes stuffed with a choice of beef, chicken, veggies, or beans and is topped with red or green sauce, and a "dear john" letter pre-addressed to your personal trainer. Patrons will be thankful the giant wet burrito ($10.50) forgot its umbrella at home as they are swept away in a torrent of homemade enchilada sauce, beans, cheese, and a choice of beef or chicken. Families looking to augment their tableside fiestas with appetizers can lasso in an order of four nachitos ($4.25), a specialty appetizer dish of taco-shell halves spread with refried beans and topped with cheese, jalapenos, and onions, or brush up on their division skills by sharing an order of three homemade hot tamales ($6.25) four ways.
A vermilion overhang of adobe-style tiles decorates the façade of Agaves Mexican Grill, giving only a hint to the south-of-the-border dishes the chefs inside are busy creating. Their menu pays homage to distinctly Mexican dishes, such as made-to-order guacamole, which also embellishes the popular enchiladas rancheras. But like accounting majors hailing from a long line of mariachi dancers, cooks aren't afraid to stray from the norm, as evidenced by their creative bites such as Mexican lasagna: a house specialty of cheese and shredded chicken stacked between layers of corn tortillas.
Mexicali Restaurant's Colombian-born owner Evencio Sanchez primes appetites for exotic flavors with a menu of authentic cuisine crafted from generations of family recipes. Begin a food fiesta by bashing a piñata filled with fresh starters and pocketing the tasty prizes, such as the botana nachos, where homemade tortilla triangles sport refried beans, Mexican sausage, melted cheese, and a cornucopia of veggies ($8.95). Then an entourage of entrees saunters in, including the carne con chili, which fills bellies with chunks of pork loin singed by fiery jalapeño sauce and infused with a blend of spices ($12.45), and the grilled quesadilla supreme ($9.45), which quells cheese cravings with a dairy-decked flour tortilla slathered in sour cream, tomatoes, and guacamole. Those wishing to suppress meaty hungers or practice shark-like hunting techniques can press their faces into a plate of tres combination fajitas ($13.95), with four pieces each of grilled steak, chicken, and shrimp roll-ups.
Enchilada, nacho, burrito, taco, chimichanga, and quesadilla options are abundant on el Azteca’s lunch and dinner menus. Evening diners line stomach pantries with fresh guacamole ($5.79) or chicken mole ($8.39) before stocking shelves with soft flour tacos ($5.79 for two with mesquite chicken) and tamales ($6.79 for two with beef and pork). El Azteca’s signature Benji burritos, gigantic creations stuffed with meat, lettuce, diced tomato, and a dab of sour cream then baked slathered in cheese and a homemade sauce, can be created with veggies or 10 types of meat during dinner ($7.99–$12.59). Chip lovers crunch barbecued nachos with smoked pulled pork ($11.49, large) or a plate of nachos locos with jalapeños and spicy chile con queso ($7.99, large). Evict spices from your esophagus with a soft drink ($1.89) or cocktail made with one of el Azteca’s more than 100 tequilas.