Begun by the Fuentes family, who traces their culinary roots to La Piedad, Mexico, El Toro Mexican Restaurant serves up time-tested Mexican dishes that range from tamales and chiles poblanos to chimichangas stuffed with beef tips. Their peppery fajitas can be made either with beef or with selections from the seafood menu, such as a combo of shrimp, crab, and tilapia. Patrons wash down their spicy medleys with drinks that include Dos Equis beer and specialty margaritas such as the Margarona, which adds Corona and acapella renditions of "My Sharona" to the classic beverage. The eatery surrounds its appetite-satisfying food with a similarly bright atmosphere, allowing diners to tear into burritos and tostadas amid sunny-yellow walls and colorful murals.
The regulars at Maya Mexican Restaurant know a thing or two about good Mexican food?some of them own or work at Mexican restaurants themselves. At this taqueria, they enjoy spicy plates of chorizo, tacos stuffed with tripe or tongue, and tortas stuffed with fixings. In addition to other entrees such as pozole and gorditas, signature Caribbean dishes such as tostones and rarroz con ganules round out the menu. Imported beers make for jovial meals that remind guests of the last time they travelled south of the border, or last week when they also ate here.
Chefs at Dos Amigos pride themselves on the extensive menu of traditional Mexican favorites, as well as their smattering of unique dishes that customers can rarely find elsewhere. In addition to classics such as succulent carnitas and vegetarian-friendly spinach enchiladas, they harness the natural sweetness of seafood to forge house specialties including lobster chimichangas and fried-shrimp burritos. This family-owned-and-operated eatery also makes it easy to bring the whole clan, allowing kids to eat for $1 on Thursdays and hosting a daily happy hour ideal for atoning after misplacing your in-laws again.
The plates at Fiesta Vallarta arrive to tables brimming with melted cheese, nachos piled high, and burritos stuffed with beans, beef, rice, and vegetables. Tortilla shells fold to form quesadillas or contort into enchiladas filled with sour cream and avocado. Lunch express options sate midday hunger pangs with combinations of enchiladas, chalupas, and quesadillas, or chicken burritos and beef tacos. A collection of steak dinners dress in ranchero sauce, homemade secret sauce, or toppings of shrimp, bacon, and veggies.
"Cazadores" is Spanish for "hunters," so it's not surprising that the menu's entrees are divided by meat, allowing customers to easily find steak-, seafood-, or chicken-based dishes. Tortilla strips add crunch to salads and sopas, the latter of which finds shredded chicken enriching the flavor of chicken broth seasoned with hot peppers or pico de gallo. The entrees, though, sometimes find unique flavor from unexpected ingredients: for example, Enrique's tacos are layered with feta cheese and spicy cole slaw. Unlike at most hotels that advertise their breakfasts, Cazadores also serves breakfast, such as huevos rancheros piled atop corn tortillas.
Cazadores takes its name from the Mexican ranchers who used to roam the rangelands where they guarded herds of cattle and cooked their meals over an open fire. The restaurant’s menu features dishes based on this style of “on the ranch” cooking with items such as fajitas and 10-ounce rib eyes prepared using rustic spices and mesquite grilling, and branded with a macho nickname. The menu also offers more than a dozen vegetarian entrees, as well as create-your-own combo plates, which allow diners to customize their meal with one, two, or three items. A full bar pours frozen or on-the-rocks margaritas in eight fruit-infused flavors, Mexican beers, and premium tequila shots.