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.
Since opening its first location in Atlanta in 2000, Moe's Southwest Grill has expanded to more than 30 states. Each location features the same thing, though: Tex-Mex favorites such as burritos, tacos, and nachos prepared in front of your nose using ingredients such as cage-free chicken, grass-fed steak, and organic tofu. Complementing the casualness of the food is the casualness of the restaurant in general. The menu items are named after television show and movie characters and the kitchen staff greets each guest who walks or teleports through the door.
At El Jalapenos, servers bustle between tables and through kitchen doors carrying plates of queso fundido, chicken fajitas, and carnitas. Here, armed with margaritas and overstuffed burritos, guests can savor a Mexican meal that's as relaxing as a nap underneath a warm tortilla blanket. Slice into carne asada or La Oaxaquena—grilled steak served with poblano peppers, bacon, ham, cheese, beans, and rice. Or, grab a tortilla filled with pork al pastor, stir-fried peppers, and refried beans. El Jalapeno has vegetarian options, too, including spinach enchiladas and cheese quesadillas.
Chefs craft authentic Mexican dishes for dinner and lunch, using fresh ingredients and choice cuts of imported meats. Kitchens simmer sauces to order instead of pre-making and freezing blocks of mole, and guarantee every vegetarian entree is fully meat-free by dusting all tortillas, rice, and vegetables for butchers' fingerprints. A batch of fresh, hot tortilla chips and a dish of salsa greet each table, and Cuzamil's Murray Avenue location pours 15 different Mexican beers and 40 tequilas.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Opened in 2003, Mexi-Casa’s playful take on Tex-Mex dishes quickly earned it the tagline “Pittsburgh’s Least Authentic Mexican Restaurant,” according to the Dormont-Brookline Patch. The full bar pours domestic and imported beers as well as hand-mixed margaritas on the rocks margaritas in five fruity flavors. The chef adds his own creative flair to each dish, resulting in globe-spanning combinations such as the Mediterranean quesadilla, pretzels con queso, and the Acapulco burrito—a blend of pulled pork, grilled pineapple, and trilingual cheeses. The menu also offers more traditional Tex-Mex dishes, including more than 40 burrito combinations, soft-shell tacos, and house-made guacamole.
The full bar pours domestic and imported beers as well as hand-mixed margaritas on the rocks margaritas in five fruity flavors. The eatery’s late-night menu offers a limited selection of appetizers and entrees, chicken wings in six sauces.