Chevys serves up Mexican fare in Texas-size portions, with salsa and tortillas made from scratch daily. Begin by ordering a bowl of guacamole to witness a server capture, skin, and gut a live avocado right at your table before hand-mashing it into fresh guacamole. From there, let your taste buds tango across tender tamales wrapped by hand each morning, or play mad scientist and suture together an electrified monster plate from enchiladas, tacos, grilled chili rellenos, tamales, and chimichangas ($10.29 for any two, $11.99 for any three, $12.99 for any four). Seafarers, meanwhile, will want to try the grilled fish tacos—a mélange of grilled fish, chipotle aioli, lettuce, and pico de gallo, warmly embraced by the floury flaps of El Machino tortillas and topped with a sprinkling of crumbled cotija cheese ($10.99). To keep the hot peppers and piquant salsas from singing the sinuses, douse your mouth-flames periodically with drinks such as the Kraken fruit punch, black spiced rum coupled with spicy mango and orange juice ($8.75), or the Blue Agave margarita, a mixture of El Mayor Reposado tequila and blue Curacao ($6.75 regular, $11.50 grande).
Armed with an array of more than 20 fresh ingredients, the cheerful culinary wranglers at Moe's create scrumptious southwestern food for carnivores and vegetarians alike. After perusing the menu, grab tasty tortilla canvases and watch as your edibles are crafted into burritos, tacos, quesadillas, and nachos.
La Fortaleza Mexican Restaurant's menu brims with quality ingredients and salsas made fresh throughout the day. Staff members prepare each appetizer of guacamole at the table, pulverizing the verdant michoacáno avocados, onion, and cilantro in a traditional stone molcajete. Cooks stuff cheeses and the customer's choice of chicken, steak, or shrimp inside a 10-inch flour tortilla before frying the creation to create a golden brown chimichanga, and the arrachera al anafre's flame-kissed skirt steak arrives with a side of tender cactus instead of the customary ficus plant. After sautéing shrimp in onions and butter, chefs douse the camarones a la diabla with a salsa hot enough to make penguins evolve. La Fortaleza Mexican Restaurant's dining room surrounds guests with a kaleidoscope of green, pink, and orange walls that sport Mayan-inspired murals.
El Norte Restaurant’s owners use their more than 35 years of experience working at restaurants in Texas and Northern Mexico to create authentic Mexican dishes to their exact specifications. Surrounded by Aztec-inspired paintings and sombreros hung on the walls, diners dig into pork carnitas, enchiladas suizas, and bowls of chopino. Whether bellied up to one of the restaurant’s two bars or seated at a table blanketed by a colorful tablecloth, guests enjoy the serenades of a mariachi band or the sound of a live harp player politely ordering a burrito. On weekends, karaoke and DJ-fueled dance sessions take over the restaurant’s spare room.
Tinga Taqueria slakes stomach suspirations with a menu stocked with quesadillas, tacos, salads, burritos, and other contemporary Mexican cuisine. Halt hunger with a classic Tinga burrito ($9.75), a flavor bomb of tender char-grilled chicken slathered in Tinga salsa and wrapped in your choice of a flour or whole-wheat tortilla wrapping paper. Customers ordering for their inner-brontosaurus can select the grilled vegetable platter ($9.45), a savory concoction of yellow and green zucchini, red pepper, and portobello mushrooms with rice and beans. Each order can be savored in Tinga Taqueria's welcoming restaurant or enjoyed at home with the help of a real-life delivery person. Like sock garters in an appropriate business suit, the delivery fee is included.
La Frontera Mexican Grill’s chefs craft a robust menu of Mexican dishes from fresh ingredients to sate the appetites of diners waiting in the cozy eatery. The menu offers up a selection of classic Mexican items including quesadillas, burritos, flautas, fajitas, and enchiladas that help guests to experience the authentic flavors of Mexico without nibbling on a peso.
Ivan López, head chef and owner of Casa Piquin, dishes up modern Mexican cuisine that fuses techniques he honed in French kitchens with authentic flavors he learned to weave as a chef in Mexico. Ivan ensures the freshness of his vegetables by purchasing them himself before crafting colorful salsas and sautéed fajita bell peppers worthy of being served in an eatery whose name means "House of Peppers." Signature molcajetes—traditional hot lava-rock bowls—cradle marinated and grilled mixed vegetables, meats, and seafood, and traditional dishes are sauced in a choice of five salsas, from a rich, sweet salsa mole made with dried peppers to a piping salsa arbol that lights mouths aflame so molars can lead campfire sing-alongs. Pitchers of sangria cool down mouths, as does flambé-fried ice cream, which is torched tableside.