Sunlight pours in through the many large windows at Fajitas Mexican Restaurant, illuminating booths and tables piled with classic Mexican dishes. The eatery starts meals with baskets of fresh, homemade chips, as well as frosty beers and margaritas. Colorful yellow plates house flour or corn tortillas piled with carne asada, picadillo, chicken, chorizo, or chili relleno. Breakfast brings in classics such as huevos rancheros or chilaquiles, and dinner plates offer up tamales or burritos stuffed with meats and veggies and topped with melted cheese. Homemade sopes join the culinary ranks with their bases of fried masa, nestling beside tortas, tostadas, and burgers.
Mario Dovalina and Edwin Ptak established the original Pepe's Mexican Restaurant in 1967 in order to satisfy diners craving authentic Mexican dishes. With more than 40 locations in the Chicagoland area and northwestern Indiana and traditional eats that are sold across the United States and even in Mexico, Pepe's appeases a wide audience with its hearty options. Appetizers such as chips and fresh guacamole made daily or chili con queso ready bellies for veggie burritos bursting with seasonal vegetables. Flat-screen TVs broadcasting sports games or ballerina-wrestling matches dot the spacious walls at many of the chain?s casual eateries, keeping diners in their seats long after their shrimp, pork, or vegetable fajitas are finished.
An American tourist in Mexico might stroll by a restaurant decorated with goat horns and not give the decor a second thought. However, the horns do often signify something special: birria, a hearty mexican stew from the state of Jalisco. And while Mr. Burritos and Los Lokos Burritos may not have goat horns strung across its walls, its chefs do make the spicy, soul-warming treat—but only on weekends.
The name Mr. Burritos should give away the eatery’s other specialty, which comes in nearly 20 varieties—including two vegetarian options and two sizes, baby or giant. Similar spiced meats, such as barbacoa, steak, and carnitas, also fill tacos and chimichangas. People who weirdly enjoy mornings can stop by in the a.m. for a hearty Mexican breakfast of eggs and chorizo. Aside from inviting guests to test their heat tolerances at three locations, Mr. Burritos and Los Lokos Burritos deliver their food directly to doorsteps and can also cater events such as birthday parties and presidential debates.
Diners can practically hear the gulf tides lapping on a Mexican beach as they read the menu at Burrito Mex, whose myriad seafood dishes feature ingredients ranging from red snapper and octopus to oysters and shrimp. Whether fried, breaded, or drenched with spicy diabla sauce, the aquatic creations stop stomachs from rumbling loud enough to trigger lightning. Back on land, the kitchen also crafts traditional Mexican entrees such as burritos filled with carne asada steak, al pastor pork, or—for the more adventurous—tongue. To wash down their feasts, patrons can sip fruity margaritas or feel like powerful diplomats by clinking bottles of domestic and imported beer.
If you walk into Cafe Salsa at the right time, you might see a patron or two wearing a colorful sombrero. They didn?t dress up just to show their love for Mexican food though?the restaurant makes sure that every birthday boy and girl wear their festive headwear while they dig into their celebratory cake. This playful sense of fellowship permeates every corner of Cafe Salsa, with delicious, hefty margaritas accompanying a sprawling menuof Mexican classics such as tacos, fajitas, and enchiladas. Behind the bar, an impressive collection of fine tequilas offer guests something a little stronger to knock back or fill glasses to the perfect height to attract those people who sip cocktails on the backs of magazines.
Even before the food arrives, El Picante Mexican Grill transports diners south of the border with its bright yellow walls, multicolored tablecloths, and colorful murals depicting Mexican life. Then, guests dig into homestyle eats, such as enchiladas with three different sauces, housemade guacamole, and poblano peppers stuffed with seafood and doused in mole sauce. Even the mezcal is authentic—it's made in Mexico and comes with an agave worm, instead of a piece of spaghetti.