Family owned and operated, Perico's serves up Mexican favorites alongside classic American edibles in a family-friendly atmosphere. Tongue-peruse the menu's offerings, which include tacos, burritos, sandwiches, burgers, and wings . Start a dinner dissertation with a melty thesis statement of shrimp poppers, which mingle shrimp with mild white cheese and green chilies ($9.99), or saunter over to saucier pastures with the enchilada dinner, which blankets two beef, chicken, bean, or cheese enchiladas with melted cheese and tucks them into a downy bed of refried beans and rice ($8.99). With a full bar and live music, Perico's sates all senses and keeps warring factions of tongue and ear buds from spilling onto jalapeño-poppered streets.
Inside La Terraza 47’s dining room, walls with faux windows, shutters, and flowerboxes recreate the feeling of sitting in a Spanish courtyard. Underneath strings of twinkling lights, servers deliver homemade chicken croquettes and sesame-crusted ahi tuna in tapas-sized dishes. Heartier appetites can attack beef enchiladas or a new york strip flavored with garlic or spanish herb butter. At night, La Terraza 47 evokes Madrid nightlife with DJs spinning tunes or musicians strumming classical guitars.
Cilantro Tamales blends authentic Mexican recipes with creative, modern touches to make its menu of entrees, appetizers, salads, and sides. Circle taste wagons around three varietals of tamales, all made fresh in-house, or clamp jaw joints around Cilantro's selection of enchiladas, tacos, quesadillas, chimichangas, and fajitas. An offering from the dessert menu makes a sweet, crispy mealcap, and is preferable to ending the meal with a excessive bout of screeching.
The culinary artisans at Bajio Mexican Grill assemble fresh ingredients to craft flavorful, authentic fare inspired by the Bajío region of Mexico. Fresh, handmade tortillas wrap slow-cooked meat in the sweet pork burrito ($8.49), a warm packet of flavor more comforting than a pillow-top mattress softly cooing lullabies. Pineapple and shrimp cha-cha in a pan of honey butter before joining greens and cheese to compose the pineapple-shrimp salad ($8.99), and the grilled mesquite-lime-chicken enchilada platter lazes in freshly made sauce ($5.29 for one; $7.49 for two) as crispy chips sun themselves nearby. For simpler feasts from south of the border, mouths can dive, sink, or somersault into quesadilla platters ($7.99) or savory shrimp taco platters ($6.29 for one; $8.99 for two).
For three generations, Burritos Mexican Grill's culinary team has made its authentic Mexican food the same way: with fresh ingredients free of preservatives or anything from a can. The results include the restaurant's namesake burritos, which can be filled with ingredients such as lean ground beef, philly-cheesesteak fixings, or a medley of cauliflower, broccoli, and carrot. Mexican staples such as tamales, spicy shrimp tacos, and nachos smothered in beans, melted cheese, and cilantro round out the menu, which includes copious options for vegetarian and gluten-free diners.
Named for the indigenous peppers dwelling in the Mexican state of Puebla, Poblanos uses the freshest ingredients for its selection of south-of-the-border sustenance. Vaqueros exhausted from a day of roping piñatas can unwind with a libation from Poblanos' extensive bar, such as the Margarita Poblano ($9) or a pitcher of the house margarita ($16.99), as they nosh on the restaurant's complimentary chips and salsa. Come entrée time, diners have no lack of flour-tortilla'd options, as Poblanos boasts an array of burritos, tacos, quesadillas, and enchiladas. The grilled-steak Burrito Grande ($9.99) rolls meat, onions, beans, rice, queso dip, lettuce, tomato, and sour cream into a zesty zarape, while the Tacos Suprema ($8.99 for two tacos, $9.99 for three), available in both hard shell and the easier-to-talk-to soft shell, can be stuffed with ground beef, shredded chicken, or refried beans. Diners with eyes and stomachs in comparably large sizes can opt for the chimichangas ($8.99 and up), which account for the third-largest land mass in the state of Florida at any given time.