The chefs at El Azteco don?t flavor their Mexican dishes with just any available ingredient. Instead, they use blue corn grown in Northern New Mexico and chilies carefully selected and shipped from Southern New Mexico. As if that weren't enough, they get all of their tortillas from a local producer that prepares the flour and corn discs fresh daily. All of this effort results in some of the very best tacos, burritos, and quesadillas around?not to mention crispy chips to dunk in the eatery's wildly popular cheese dip. Enjoy your meal on the rooftop patio, where you can sip a chilled margarita under an umbrella that looks sort of like a tortilla.
Murals of tropical scenery decorate the walls inside Cancun Mexican Grill - Saint Johns, and in the eatery?s kitchen, cooks prepare Mexican favorites such as sizzling steak fajitas, whole fried fish, and burritos stuffed with shredded pork. Patrons can sip frosty margaritas, beer, or spicy Micheladas flavored with tomato and lime juice while dining or enjoying live entertainment.
The slow-cooked recipes of the South migrated north when Chick'n & Fix'ns owners, Bob and Kenny, decided to team up and start a restaurant that combined old-time recipes with the fast-casual philosophy of many modern restaurants. Since opening for business in 2011, the crispy fruits of their labors have attracted local attention and even led City Pulse to hail their chicken strips as the best in town and call their smashed potatoes "rich" and "seriously adult." Friends of more than 20 years, Bob and Kenny bring a down-home charm to their restaurant’s casual and comfortable atmosphere as they piles plate with grilled and breaded chicken tenders and hearty pot pies. Never frozen, the entrees are served alongside made-from-scratch smashed potatoes and garlic cheese drop biscuits. Guests seated at booths or under pendant lights in the airy dining room may have a chance to converse with Bob or Kenny as they stroll around to check on the food and slice the tops off a seasonally-changing variety of overambitious cakes.
From sun up 'til sundown, El Burrito?s chefs are busy recreating Mexican classics. Chorizo and eggs tuck into tacos during morning hours, while the shells fill with chicken and steak during the afternoon. Tortillas are the mainstay of most dishes, serving as the base for bean and rice burritos, deep-fried chimichangas, and gooey cheese- and chicken-stuffed quesadillas. The chefs know that no meal is complete without dessert, and they sate any sweet tooth with pecan rolls, Mexican wedding cookies, and empanadas.
After celebrating a grand opening in a new South Cedar Street location, Tacos E Mas continues to serve up an ample menu of classic Mexican food–now with both dine-in and drive-through service. The restaurant's cooks follow family recipes passed down through generations, stuffing wet burritos with ground beef or chicken and topping them off with white gravy and melted cheese. Ranchero sauce lends piquant flavor to orders of chilaquiles, and a savory blend of beans, cheese, and meat fills edible taco bowls.
Behind her station at Glo Studio, stylist Daelynn Terrell revamps manes with cuts, color, and Kevin Murphy styling products. Meanwhile, clients can sip a complimentary beverage or browse the wireless internet streaming through the bright, airy space.