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.
Cancun Mexican Grill throws sensory fiestas for taste buds of all shapes and saliva-levels. Delectable edibles range from Mexican specialties, such as meaty chimichangas ($9.95), to traditional Spanish dishes, such as palomilla, which pairs grilled skirt steak with onions, cilantro, and mojo aside black beans and fried plantains ($9.95). To sate dulce-teeth, Cancun Mexican Grill also outputs desserts, including deep-fried ice cream ($3.95) and apple burritos ($6.95). Likewise, sweet and fruity margaritas can arrive tableside in small ($7.95) or 46-ounce ($13.95) glasses. The Cancun Mexican Grill's signature Cran margarita—Don Julio Anejo tequila, cranberry juice, and sweet and sour mix—is a fitting companion during live music performances, which blow through the restaurant on select Fridays and Saturdays.
Under the direction of chef-owner Roddy Domacassé, a Puerto Rican native, Restaurant Sabor features a seasonal menu of creative New American dishes sprinkled with traditional favorites from Chef Roddy's childhood. Jump-start your meal engine by passing around an order of halloumi cheese drizzled with honey and served with house bread and spicy nuts ($9), or graze on a vidalia onion salad with grilled oranges and roasted almonds ($7). Dive into a gastronomic sea with the roasted local wahoo, served alongside grilled vegetable ratatouille ($27), before paddling over to a coastline made of meat to taste the chorizo- and yucca-stuffed pork chop a la parilla ($26).