At Cozumel Grill & Tequila Bar, good food, drinks, and entertainment reward diners drawn in by the bright, laid-back atmosphere. While diners nosh on spicy barbecue wings, bartenders put out mouth fires with 40 domestic and imported beer selections and 30 types of tequila, along with a lineup of frozen drinks and specialty cocktails. Chefs bake corn tortilla-based chicken or beef enchiladas with cheese and ranchero sauce, and satisfy vegetarians or reformed steak knives with equally tempting eats such as grilled veggie tacos with roasted red peppers and goat cheese. The restaurant is housed in an historic carriage house, where brick walls and a cobblestone-like floor create a pleasant contrast against party lights and multiple TVs. During warmer months, patrons entertain themselves by listening to live music on the patio, while winter's howls are drowned out by the cheers of pool or darts players and the exuberant zither music that mysteriously emanates from the cozy fireplace.
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.
The chefs at Coyote Cafe take just as much pride in their presentation as they do in their food. They make plates of flautas look like sculptures and platters of grilled shrimp look like geometric mosaics. The menu of Mexican specialties also holds steak fajitas, chorizo chimichangas, and chiles rellenos.
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).
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.
Using the family recipes passed down through generations, the chefs at Latino's Mexican Restaurant & Bar's chefs follow whip up a full menu of authentic Mexican cuisine. Chilies and spices saturate meals with true Mexican zest, and locally acquired meats and vegetables imbue dishes with fresh flavors. Dinner entrees include roasted poblano peppers, pork loin, and enchiladas in green and red salsa or mole sauce. A grilled beefsteak, known as the carne asada, simmers in a homemade sauce alongside grilled onions, slices of poblano peppers, and a tamale.