With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and ono-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours.
Encanto Mexican Cuisine offers an extensive menu of authentic Mexican dishes made with modern culinary methods. In addition to a revamped list of food and drink, the restaurant also boasts renovated dining room, bar, and patio areas. Diners can start with appetizers such as the lime-marinated mahi-mahi ceviche and drinks from the cocktail list, featuring more than 30 kinds of tequila. Signature dishes include tacos al pastor, certified Angus beef fajitas, and Mexican milanesa?lightly breaded chicken breast served with avocado slices. Encanto Mexican Cuisine also provides live entertainment on weekends and offers party rooms and catering services.
Bright-red walls surround the inside of Flaco’s Burgers & Tacos, which serves a menu of hand-formed burgers given a satisfying crust from a flattop grill and a variety of intriguing sauces and toppings. The Texas burger comes with barbecue sauce and bacon, and a burger named after a mysterious Eric fellow belies his hearty appetite with double meat, two cheeses, and bacon. Tough taste buds rise to the challenge of the Flaming Flaco burger, which is stuffed with grilled jalapeños, cheese, and grilled onions before getting a topper of standard burger fixings—mayo, mustard, lettuce, tomatoes, and pickles. The eatery also folds tacos and burritos full of fillings such as carne asada, chicken fajita, or pork chop. Fresh-cut fries and free WiFi accompany meals, eaten while patrons chat among themselves or gaze at a large flat-screen TV along the wall.
Coastal seafood meets traditional Mexican recipes and American favorites at Tres Hermanas Restaurant & Cantina. Diners take their pick of a wide range of spice-laden dishes, from beef tips cooked in Mexican stew to pork fajita enchiladas in a choice of sauce. Steak takes a few forms at Tres Hermanas?new york strip and rib eye come paired with jumbo shrimp, and grilled salmon and tuna steaks arrive to tables with grilled veggies on the side. Enchilada platters make a name for themselves here, with offerings like beef fajita and seasoned shrimp, as well as house specials such as chile relleno and southwestern chicken lettuce wraps. The home cooking also extends to seven burgers, including fish and chicken options, which diners can enjoy inside near the full bar or atop an expansive outdoor patio.
Chefs at Casa Alde start sautéing before sunrise in order to have their Tex-Mex eats ready for breakfast and lunch. End overnight hunger strikes by tearing into one of the Mexican breakfast plates, which come loaded with chorizo, eggs, beans, and other meats and veggies ($4.65¬–$6.95). Breakfast plates call for backup from tacos such as the Fattie, which swaddles potatoes, bacon, eggs, sausage, and cheese inside a soft-shell tortilla ($2.90). The lunch menu teems with sandwiches ($3.05–$4.50) and lunch plates including chicken enchiladas ($5.95) and beef fajitas ($7.75). Midday diners can also feast on chicken fried steak with regularly fried fries, and unfried salad and toast ($6.60). Casa Alde is owned by much-beloved Helen Alcala, who at 87 years old can still be seen working six days a week, reserving the seventh day of each week for tutoring at-risk lions.