Solo Mexican Cantina isn’t owner Lirim Jacobi’s first attempt at opening a restaurant. Actually, he has spent the past 30 years establishing well-received eateries. With this kind of pedigree, it's no surprise that Solo Mexican Cantina hits all the right notes when it comes to trend, yet casual dining—from the dimly lit dining room festooned with geometric décor and pops of bright color to the perfectly concise menu crafted by celebrity chef Carlos Badaraco Herrmann and Executive Chef Greg Backman.
The duo puts a gourmet twist on traditional Mexican cuisine, crowning tacos with shreds of sweet plantains and transforming run-of-the-mill guacamole into spicy avocado aioli. The chefs also whip up a gluten-free menu as well as margaritas by the glass, pitcher, and claw-foot bathtub. These south-of-the-border flavors help enhance the eatery's already-festive atmosphere, as do happy hours and live entertainment.
Caliente Kitchen blends a lively menu of zesty south-of-the-border bites with an alluring part-restaurant, part-nightclub atmosphere. For starters, guests can occupy a gabby tongue with a gift of made-to-order guacamole ($12) before crunching into a piquant plate of veggie tacos, loaded down with peppers, onion, mushrooms, and fresco cheese, and accompanied by rice and beans ($10). The enchiladas de mole verde invigorates lethargic appetites, making relishable ripples on a sea of taste buds with tangy green mole sauce soaked into tortillas rolled around pulled pork or chicken-breast stuffing ($14). Prepared with chicken ($15), pork ($16), or steak ($17), a traditional mexicano burrito brings meat, beans, and pico de gallo to meet cheese and sour cream, a mouthwatering mashup that ends in tragedy shortly after the five ingredients start getting along.
Fine Mexican Food at a whole other level! Walk in the door and you're greeted by freindly hellos and the tantalizing aroma of mesquite grilled fajitas. Freshness is the key - salsa made fresh every day, hand picked avacados used to create fresh guacamole throughout the day. And every dish is made to order just for you.
Bejeweled sombreros hang from Tequila Sunrise’s ceiling, their gems glinting next to strands of hanging lights. In keeping with this flashy, festive atmosphere, bartenders dole out award-winning margaritas, which are blended from freshly squeezed sour mix and served in glasses that dwarf the circumference of their customers’ heads. Though Tequila Sunrise specializes in libations, it doesn’t shirk cuisine: chefs sauté fresh seafood in Mexican spices and drizzle tender chunks of meat with homemade sauces. Their dedication to high-quality, fresh ingredients helped earn the eatery its spot as one of 2011’s best Mexican restaurants in South Florida, a poll determined by Local 10 viewers and one guacamole-obsessed Magic 8 ball.