The chefs at Senor Tequilas pay homage to traditional Mexican fare, crafting satisfying dishes such as mole-topped chicken enchiladas and crispy chimichangas. House specialties include the carnitas michoacan, morsels of slow-cooked pork served with flour tortillas, rice, refried beans, and pico de gallo. Staffers deliver lunch plates filled with the likes of pollo a la chipotle, which features grilled chicken simmered in a piquant chipotle sauce. The menu also offers more than 20 combination platters for diners who prefer to sample several items or test whether or not a taco will fit inside a chile relleno.
Diners can relax in cushioned booths with wood detailing and watch one of several televisions as servers pour cold draft beer and margaritas at the wooden bar.
Luchita's has been serving up authentic Mexican fare for more than 25 years using fresh, high quality ingredients. Feast on starters like chips and guacamole ($2.95) and Azteca soup with rice, chicken, pico de gallo and cilantro ($4) before moving onto customizable entrees. Herbivore and meativores alike are presented with a bevy of creative choices to build tacos, burritos, and quesadillas into a consumable mountain with fillings such as chicken, steak, pork, shredded beef, and hearty vegetarian stuffings. Fill maws with the basic burrito, packed with white or Mexican red rice, pinto, re-fried, or black hole beans, salsa, cheese or Mexican cream, and a filling of choice ($5.95 to $6.35) and pair it with a margarita ($4.25), domestic ($3.35), or specialty beer ($3.90).
Stylists at ABP Beauty Care (Hair rehab) cut, color, and style manes behind their black leather style chairs. They paint strands with golden highlights and combat frizz with semi-permanent Brazilian blowouts infused with keratin proteins.
Sometimes lizards have great margarita recipes. At least Adobe Gila's mascot and mythological founder—a gila monster decked out in a scarf and sombrero—has one worth crossing the country for. Fortunately, its restaurants in Ohio, Orlando, and Chicago make it so nobody has to travel too far. In each location, these frozen drinks take center stage, with Gila mixing up more than a dozen varieties. Beneath the soft glow of neon signs, frozen strawberry, raspberry, and lime margaritas fill 64-ounce mugs, which patrons can take home once they drain. Meanwhile, giant, fishbowl-sized cocktails allow for lessons in sharing—as do chips, salsa, and made-to-order guacamole.
Other Mexican dishes complement the drinks—namely sizzling fajitas with chargrilled chicken fish—but the menu also makes sure bargoers overcome by more local cravings find plenty of wings and burgers. And Adobe Gilla's goes a step beyond the traditional watering hole, too. On the last Friday of every month, the team throws what they call the "world's largest happy hour," when the restaurant transforms into a giant party with live music, DJs, karaoke, and requisite smiling.
Bite into one of Chili Peppers' burritos, and it will taste exactly as you expected. That’s because nearly everything that comes from the shop’s kitchen is created the way each customer wants it, from the type of meat and the variety of toppings to the level of spiciness. As the staff sends each taco, burrito, quesadilla, or salad down the line, guests get to choose from up to 30 options—including five salsas—to create their ideal meal, often adding as many or as few ingredients as they'd like for the same price. Zesty chorizo can be taken to a new level of spiciness with the habanero salsa, and cilantro, onions, and guacamole can liven up the sultry flavors of barbacoa. They can even make the meals vegetarian and vegan-friendly by swapping out meats for grilled vegetables and informing customers of which toppings contain animal products or have second jobs as cheese mongers.