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.
Fresh dough flattens into a circle, crackling gently and browning slightly from heat. This from-scratch tortilla forms the base for the dishes on the Jaco's Tacos menu. Vegetables and meats, which have never been frozen or even seen snow, load up each wrapper, giving it the shape of a burrito, taco, or fajita. Mojave pork and grilled shrimp festoon mexican pizzas built on the warm tortillas and smothered in traditional ingredients. On tables, cool rings of condensation form, ghosts of where margaritas rested. Chatter rises up, past exposed-brick walls and a perimeter of greenery, which converts carbon dioxide from the open windows into oxygen and compliments from botanists. On select evenings, live music thrums beneath the din of conversation and the crunching of crispy tortillas.
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+).
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.
Qdoba Mexican Grill catalyzes culinary creativity through an all-you-can-choose buffet of fresh ingredients ready to be stuffed into tortillas and taco shells by a super-speedy staff of meal wizards. Patrons pick a protein such as grilled chicken, seasoned ground beef, or pulled pork before piling on cilantro-lime rice, slow-cooked black or pinto beans, and a choice of five salsas to yield DIY burritos ($5.99–$7.59) or taco salads piled on a bed of romaine lettuce ($5.29–$7.79). Diners can avoid the stress of decision making or déjà vu of choose-your-own-adventure novels past by taking a pop at one of Qdoba's five signature dishes such as the chicken-crowded ancho-chili barbecue burrito, whose all-natural fowl hog-steps and hoofs it up with mole-inspired barbecue sauce ($6.99). Or sip on the Mexican gumbo, a medley of rice and beans doused in tortilla soup and topped with fresh salsa, cheese, sour cream, and house-made tortilla chips ($6.59–$7.79) that pack in more crunch than an ab workout designed by Snap, Crackle, and Pop.
Aromas of marinated T-bone steaks hitting the grill alongside caramelizing onions, bell peppers, and tomatoes waft from the kitchen of El Amigo toward guests sipping margaritas in the dining room. In the kitchen, cooks prepare their full menu of Mexican dishes including burrito, fajita, and enchilada mainstays alongside inventive house specialties such as pork ribs deep fried to a golden brown and cooked with red hot sauce. As meals progress and patrons continue to take bites of nachos or secret notes, they sip imported or domestic beers, wines, and specialty margaritas in raspberry and peach.
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.