With pages full of flavors traditional to Mexico City, Cancun, Cabo San Lucas, and Cozumel, the menu at Haciendas Mexican Grill is like an atlas of Mexican cuisine. Guests can taste the classic Mayan influence on the nation’s dishes with the cochinita pibil, a cut of pork that slowly marinates in a stew of achiote, orange juice, and banana leaves, or revel in the country's knack for sauces with the dark-brown dressing of the pollo con mole. The chefs also take slight liberties with the dishes, infusing the chocolate fondue with ancho chiles and transforming the humble hamburger with oaxaca cheese and chipotle mayo. To honor Mexico's extensive coastlines, the chefs drench jumbo prawns, stuffed salmon filets, and lobster ravioli in spicy cream sauces.
Outside the dining room, guests can experience Mexican culture with specialty margaritas, tap and bottled beers, and other libations in the restaurant’s three bars. Like an interstellar pub crawl, each bar features a different atmosphere: one sports a scenic view of the mountains, another buzzes with a row of LED TVs, and an outside patio grants fresh air and warm sun ideal for a round of icy beverages.
Arriba's team culls chilies grown in Hatch, New Mexico to assemble made-from-scratch New Mexican fare depicted on an extensive menu. Culinary tourists can take a trip to the border via the White Sands chimichanga plate—covered by a unity of spicy ground beef, green chili, and chicken guisado ($11.59)—or by way of the machaca green-corn tamales, which brandish machaca beef and a crown of green sauce ($10.99). Entrees typically come chaperoned by beans and rice, for a meal more multifaceted than a swiss-army knife glued to a smartphone. Dishes range in spiciness from “snappy” to “meltdown,” but can be prepared by mild by request, with the Santa Fe fajita salad ($11.99) falling in the former category and the eight-ounce steak Tampico ($17.99) dwelling in the latter category. Diners can also satiate smaller appetites with individual tamales or tostadas from the à la carte menu.
Named for a Spanish legend about the romance between a sailor and a mermaid, Salty Senorita encourages guests to fall in love with their over 50 hand crafted margaritas instead. Waiters carry deep bowls of guacamole with handmade tortilla chips, plates of shrimp and mango quesadillas, and 11 kinds of tacos, which can be accompanied by 130 kinds of tequila and various mixed drinks. Waitresses' tank tops and short-shorts continue the beachside vibe created by shark frescos and blue-mosaic columns that sometimes fling seaweed at passersby.