Cuisine Type: Mexican tacos and grill
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Fajita tacos with grilled onions and charro beans
Delivery / Take-out Available: Yes
Outdoor Seating: No
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Contemporary style with walls covered in metal roof sheets and wood details. It's a casual atmosphere with exposed [industrial elements] .
In your own words, how would you describe your menu?
It's a Mexican taqueria and grill which offers the Rio Grande Valley popular Mexican dishes with a touch of northern Mexico cuisine. Among our most popular dishes are the fajita, bistek, and pastor tacos in flour or corn tortillas with grilled onion and charro beans. We have big quesadilla tacos with fajitas, cheese and avocado, and we also have the popular parilladas for two or more people. Among the desserts we have traditional "gorditas" with ice cream and milk caramel (cajeta).
With parents hailing from Sicily and Naples, Anthony Russo enjoyed an Italian upbringing. By age 12, he spent much of his time in the kitchen, learning to prepare Old World recipes with his family and family friends. And from the flurry of Italian phrases and conversation, one quote of his father's stuck with him most: "If you can't make it fresh, don't serve it!" Several decades later, Anthony has hand-tossed his own Italian restaurant franchise and, true to his father's words, employs fresh ingredients in the same family recipes that were passed down to him. Amid exposed brick and walls the warm hue of marinara, skilled chefs craft New York–style brick-oven pizzas with toppings such as spinach, sundried tomatoes, and capers. Servers stand ready to answer questions about the restaurant’s wine lists, letting guests know which wines pair best with the pizzotto sandwich or whether pinot noir can really turn dogs invisible.
Anthony Russo, a first-generation Italian, spent years in the kitchens of his parents and other Italian chefs learning authentic Italian recipes for sauces and pastas. He eventually drew on his experience kneading New York?style pizza to open his own chain of coal-fired pizza franchises. Exposed bricks surround the burning embers at the core of the oven, which bakes thin-crust specialty pizzas, such as escargot with pesto, alongside heart-healthy pies with fresh spinach and artichokes. After sliding out golden-crusted pizzas and singed fairy-tale witches, chefs fill ovens with calzones and flatbreads. A full wine list supplies bold cabernets and crisp pinot grigios.
Massive containers of whey and protein powders line the walls at Vitamin Power, providing customers with a full view of the variety of nutrition and supplement products they have to offer. Customers can load up on protein shakes filled with vitamin C, pre-workout formulas, or more intense supplements designed to help muscles bulge. The shop also prepares smoothies using fresh mangoes, berries, and bananas, as well as mix-ins that boost energy including pecans and flax seed.