Tequila Sunrise offers a menu brimming with authentic Mexican creations. Teach outspoken hunger pangs to signal in Spanish with the accented allure of the queso fundido, a bubbling bowl of baked monterey-jack cheese zestified with chipotle and prepared for capture into the sturdy, safe hold of warm flour tortillas ($7.99). Segue into act two of the feasting fiesta with a traditional entree such as a chimichanga ($10.99) or the sizzling hot fajitas ($14.99 for a single). The alambre finds meat matrimony with the union of chorizo, bacon, steak, and chicken, supplemented with bell peppers and caramelized onions and packaged in your choice of corn or flour tortillas ($14.99 for a single). Herbivoyeurs can watch their dinner companions nosh on the flavourful vegetarian chili ($7.99) or the huevos rancheros, a festive plating of two sunny-side-up eggs, salsa, feta cheese, and refried beans ($8.99). Desserts are also available for sucrose satiation needs.
Cozumel Grill & Tequila Bar’s crafty chefs cull together spices, meats, and seafood to craft a menu of both classic and inventive Mexican eats. Diners can crisscross hands to share an adventurous appetizer of fried cactus strips ($10) or enjoy solo fare such as a jerk chicken quesadilla ($11). Patrons can take off their hockey helmets or at least lift the facemask to sink teeth into two tacos or one burrito weighed down by a choice of chicken ($10), beef ($10), shredded pork ($10), or steak ($11). For enchiladas, chefs reinforce two corn tortillas with one of five meaty fillings, paint on ranchero sauce, and add a final floor of cheese that bakes to melted gooeyness and pairs with an accompanying bed of red rice ($10–$11).
Inside the kitchen at Gramma Mora’s, cooks flip sizzling shrimp and assemble four-cheese enchiladas, preparing succulent entrees that earned the restaurant the title of Best Tex-Mex Eatery in Buffalo from the readers of Artvoice in 2011. Seated at tables inset with tile, diners can taste dishes made from century-old recipes passed down through the Mora family. A vibrant mural of a Mayan pyramid in a lush jungle decorates one wall, next to guests consuming pork smothered in green-chili sauce or steak chimichangas. Caramel-glazed flan and lime margaritas provide notes of sweetness for diners who otherwise would have had to carry scoops of ice cream to the table in their pockets.
Every item on Arriba Tortilla's inventive menu is made from scratch, borrowing from both traditional Mexican and contemporary Tex-Mex recipes. Customize a combination of crisp veggies, freshly grated cheese, and high-quality meats to create a fun Mexican pizza atop a toasty 12" tortilla crust (starting at $6.28). Or, apply your appetite's taste for design to a plate of one 8'' flour or two hard-shell tacos, selecting stuffing from savory options such as spicy chorizo ($5.57), beer-battered haddock ($5.33), steak ($6.29), and mahi-mahi ($6.89). Bellies boycotting carbs can opt for a serving of shrimp skewers with pineapple salsa, jalepeño jelly, and rice ($10.24) or make a carb compromise with a pepperjack-and-poblano-smothered salsa burger served on pita bread with fresh pico de gallo, lettuce, and sweet-potato fries ($9.63).
Chef Marcello Anastasi, whose cooking show appears on Rogers TV, weaves the flavours of Morocco, France, Italy, Turkey, Greece, and Spain into a multidimensional dinner and lunch menu. The baked tomato short stack hushes rowdy stomach trolls through the nurturing prowess of fresh basil pesto, ricotta cheese, and a sweet balsamic-honey reduction ($12). Two can share the Valencia-style seafood tapas platter, an ensemble of shrimp, calamari, and crab cake ($45), or celebrate their individuality with the A Dash of Sass dish, rosemary-marinated flank steak spiced with chimichurri ($19). In the jamon Iberico, olives and bocconcini cheese complement Spanish prosciutto as elegantly as teenage mischief complements Fabergé eggs ($14). The Scorpion Mediterranean Bar & Grill houses the work of local artists, such as J. Lloyd, within its cool-coloured interior. A Spanish guitar player sets tableside rap duels to a beat by tickling keystrings on Thursday and Saturday nights at 7 p.m.
As the legend goes, Crabby Joe's nana was as renowned for her skills in the kitchen as she was for her fondness for pelting unwanted kitchen dwellers with fresh onions. After years of watching her in the kitchen, Joe opened up his own restaurant, following in the footsteps of his curmudgeonly grandmother by creating a menu of quality, freshly cooked dishes and an atmosphere infused with light-hearted teasing. Since it's 1966 founding, Crabby Joe's has expanded into more than 40 locations across Ontario. At each location, families and friends linger over plates of steaks, burgers, and seafood entrees while sipping beer and frozen cocktails. The atmosphere is jokey without being hurtful, largely due to their strict no-banana-peels mandate.