Ismael and Silvia Villegas have been snipping off sprigs of cilantro and squeezing limes onto tacos inside Casa Linda Mexican Restaurant's kitchens since 1993. Beneath decorations such as papel picado and piñatas, staples such as chicken in mole sauce and tacos al pastor join specialties such as the Pollo Loco, a chicken breast topped with cream sauce and a medley of squash and other vegetables. The restaurant also shakes and blends specialty cocktails such as açaí cosmos and superfruit margaritas.
Cabo Fresh Taco stuffs its customers with a menu that features local ingredients and Americanized versions of south-of-the-border classics. The Eric's fish taco ($3.95) glazes tempura fried grouper or grilled mahi from local vendors with a homemade cilantro lime aioli, topping the creation with a crown of pico de gallo and Cabo slaw.
Mucho Margaritas' tortilla-wielding culinarians sizzle up a menu of shelled spreads, meaty entrees, and vegetarian dishes within a cozy salmon-colored eatery. Kick off a round of eating, praying, and castanet clacking with a starter of cincronisadas, an avocado-slathered tortilla sandwich replete with ham and cheese ($5.49), before venturing into heartier territory with tacos ($1.75–$1.90 each), burritos ($2.99–$3.49 each), or tamales ($2.20 each). Guests can battle indecisiveness by ordering a combination dinner ($6.99 each), which fuses together favorites such as enchiladas and chili relleno for tasty partnerships more memorable than peanut butter and mustard. Mucho Margaritas boasts five signature fajitas, including the fajitas chihuahua, which combines marinated beef, chicken, bacon, and shrimp with sautéed veggies on a piping-hot skillet ($10.75 for one person; $18.75 for two). Alternately, the vegetarian chimichanga ($6.99) quells chlorophyll cravings by enswathing garden delights such as zucchini, yellow squash, and banana peppers within a flour tortilla that resides alongside a finicky duo of rice and beans squabbling over property lines. Conclude fiestas with a sacchariferous coda of churros ($2.50) or fried cheesecake burritos ($3.75 each).
Eric Leon has been wrapping enchiladas and simmering the spices of traditional Mexican cuisine since he was 12 years old. Now, he helms a team of chefs as they bury crispy chimichangas beneath mounds of melted cheese, serve heaps of shrimp and bell peppers in a still-sizzling skillet, and marinate chunks of chicken in a dark, chocolaty mole sauce. Authentic dishes such as these have earned San Jose Mexican Restaurant its spot as Columbia’s Best Mexican Restaurant according to Columbia Metropolitan readers. The eatery’s popularity also stems from the lively environs: the glow of TVs and video games flicker off brick walls, and occasional live music encourages syncopated chewing.
It can take an artist years to apply the right brushstrokes to a canvas, but at Corks and Canvas, it only takes one night. During each three-hour painting session, a professional artist walks classes through every step of duplicating a piece of acrylic art. Made up of participants aged 16 and older, the group classes convene at a public venue such as a restaurant. Students can buy food and drinks to snack on throughout the night or smear onto their canvas if they’re tired of painting. For scheduled sessions and private events for adults or kids, Corks and Canvas supplies canvases, paint, brushes, easels, and aprons.
The traditional Mexican cuisine at Fonda Rosalinda's sates appetites with fresh seafood, fragrant spices, and flavorful vegetarian dishes. Lunchtime starters such as the mexican-sausage-stuffed choriqueso cheese dip ($5.95) overflow with flavor, and entrees such as the pescado tacos ($9.50) brim with tender morsels of fresh sea bass. Carne asada en salsa de mole con callos y camarones ($10.95) combines a grilled steak with scallops and shrimp blanketed in a mole sauce and painstakingly placed diacritic marks. Dinner diners can sample the carne asada con camarones, callos, calamares y nopales ($24.95), which covers a platter of grilled rib eye with shrimp, scallops, and cactus, or taste the chili relleno de carne o queso al mango ($12.50), which stuffs poblano peppers with beef or cheese before drizzling them in mango sauce.