Tampico Mexican Grill’s expert chefs sizzle fresh meats and veggies to forge a variety of traditional dishes, served with homemade salsa. Culinary expeditions or temporary sculptures begin with fresh guacamole, prepared to taste with diner-selected ingredients such as cilantro and jalapeños ($4.99). The pollo Tampico’s marinated grilled chicken breast cozies beneath a melted cheese blanket ($10.99), and breaded and deep-fried chicken or steak pair ably with a single roasted jalapeño and hearty helping of fries in the Milanesa Tampico ($9.99). Five fajita offerings sail sizzling to plates in portions for either solo diners or dynamic duos, with fresh scallops, shrimp, or steak filling a choice of flour or corn tortillas ($10.99+). Midday munchers can fill plates or fanny packs with 1 of 19 lunch specials, including meat-centric and vegetarian options. Several beers and wines wash down meals, while frozen or rocks margaritas quench thirsts in several sizes, including regular ($4.25+), jumbo ($6.99+), and monster ($10.99+).
As with rainbows, nations, and Model T's, burritos contain a rag-tag team of savories that are more robust combined than apart. Qdoba embraces Henry Ford's innovative ideas with an all-you-can-choose buffet of fresh ingredients ready to be stuffed into burritos, tacos, and more through a superfast assembly line of professionals. Choose the protein packer of your choice from pulled pork, adobo-marinated steak or chicken, and shredded or ground beef, or opt out of the meats and head straight to the beans. Simmer over the option of cumin-simmered black or pinto beans before you top your treat with any of five unique salsas and four original sauces. Taste the gooey flavor accents of the signature queso sauce (a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, or try a smoky poblano pesto made with roasted peppers, cilantro, and nuts with creamy, hand-smashed guacamole.
The chefs at El Potrillo prepare authentic Mexican dishes using quality ingredients such as USDA-certified Angus beef, crisp vegetables, and housemade sauces. House specialties brimming with sweet scallops and pork carnitas arrive on sizzling molcajetes—traditional Mexican cooking tools made of volcanic rock. Healthy dishes include spinach enchiladas topped with green tomatillo sauce and chicken fajitas, all part of the massive nine-page menu that also features classic margaritas, wine, and imported and domestic beers.
At El Mezcal, nachos are so much more than chips covered in cheese. There are 10 types of nachos, from beef- and bean-smothered ones to ones sporting zesty grilled shrimp. The large selection is indicative of the menu as a whole, which compiles several kinds of enchiladas, quesadillas, burritos, and tacos. Thankfully, 20 different combination platters allow diners to sample across these categories. There are also signature dishes, such as the El Mezcal Special: grilled rib-eye steak and shrimp mixed with veggies, served with rice, beans, and tortillas. At the bar, servers mix margaritas and pour homemade sangria, in addition to opening bottles of imported beers.
Legend has it that Fred the frog traveled to his pond's outermost limits seeking the secrets to a happy life—flavorful fare and faithful friends. The Froghead Grill honors Fred's findings by showcasing a menu brimming with innovative Cajun-infused American cuisine.
Sombra Mexican Kitchen’s chefs take pride in the methods they use to arrive at their contemporary take on Mexican cuisine. Though they pickle their jalapeño peppers and stir their enchilada sauces back in the kitchen, they can’t resist allowing guests a peek at the creative process. So, under the twinkling lights of the multihued dining room, they craft their flour or corn tortillas from scratch. While the flavorful disks are still hot, they proceed to blanket each with homemade guacamole and salsa brimming with Mexican oregano and epazote. They also slow-roast whole chickens and sizzle USDA Choice skirt steaks for meals that can be enjoyed on one of two outdoor patios or amid the dining room’s eclectic collection of cow skulls, Mexican blankets, and foliage teeming with wild piñatas.