Custom Mexican feasts bursting with fresh ingredients populate Salsa Fiesta?s lengthy menu, which teams up with seven house-made salsas to swathe palates in authentic south-of-the-border flavors. After selecting a protein-packed filling such as spice-spiked carnitas and seasoned fish, diners can top their burritos or tacos with fixings that include hot-tamale salsa and roasted corn. Pico de gallo and guacamole flank sizzling chicken and roasted peppers in the fiesta-fajita specialty, and the tostones fiesta bowl wakes taste buds from siesta naps by tossing them into a thick pool filled with crispy tostones, beans, pico de gallo, and sour cream. Swollen with velvety chocolate, whipped cream, and swirls of dulce de leche, a crunchy mayan roll prophesies an imminent doomsday for dessert cravings.
Sabor Latino packs the Incan, Spanish, African, and Asian flavors that influence Peruvian cuisine into a menu of traditional dishes. Plates of fresh ceviche cure pieces of fish, shrimp, or black mussels in lime juice with a mixture of vegetables, and causas stack grilled octopus and other meats between mashed-potato patties. Heartier fare includes lomo saltado, tender skirt steak sautéed with tomatoes and cilantro, as well as corvine a la criolla, a breaded sea bass topped with a salsa of fresh tomatoes, onions, cilantro, and lime. The cozy restaurant creates an intimate atmosphere as patrons sit around small white-clothed tables. A wrought-iron fence surrounds the brick and stone patio, where guests enjoy refreshing breezes and views of the nearby lake.
Frustrated by a lack of local options for authentic Mexican cuisine, the Alarcon family decided to take matters into their own hands. Originally from Monterey, Mexico, they decided to stop searching for a great Mexican restaurant and just make one instead. The family started by making meals for friends, eventually expanding a take-out taqueria, and, today, the Alarcons welcome guests to El Agave Azul, Named after the type of cactus used to make tequila, El Agave Azul serves up tacos, burritos, and quesadillas, which guests can customize by selecting ultra-fresh ingredients instead of just having their name written in sour cream on them. In addition to fresh pico de gallo and grilled pineapple, diners can choose from 17 different fillings, including the house specialty al pastor pork, tender barbacoa beef, or spicy mushrooms.
Cuisine Type: Colombian and Latin American Cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Cazuela de Mariscos
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Come hungry. Great portions, big quality.
What made you want to work with food? When did you first develop that passion?
We have always loved cooking, especially for big crowds. It's customary in Colombia, so we can say it's in our blood. Not everyone is made for cooking; it's something you are born into, and nothing is more satisfying than seeing happy faces and full bellies.
What is one of your most popular offerings? How is it prepared?
Seafood casserole or cazuela de mariscos. It's seafood sauteed in garlic sauce and chopped red peppers, then cooked with coconut milk, bechamel sauce, white wine, and a hint of brandy. It's custom to serve it with white rice and tostones.
Is there anything else you want to add that we didn't cover?
We've got different staple dishes, like our bandeja paisa, or our parrilladas for two. We've got the seafood parrillada and the meats parrillada, and they are definitively worth a try. And our kids' menu won't disappoint, rest assured. We also have fast food available, from Colombian snacks or Colombian-style burgers with pineapple sauce to cheeseburgers and hot dogs.
In your own words, how would you describe your menu?
Our menu is ample, to say the least, from juicy steaks paired with fresh chimichurri sauce to fresh, whole fish deep fried or sauteed in garlic sauce to typical dishes from several Latin American countries that transport you to those places you remember or wish you knew, including sizzling fajitas served to your table and delicious quesadillas made-to-order with fresh guacamole, sour cream, and pico de gallo. Our salad options are worth a try, like our Santa Fe salad, with chicken, bacon, and mixed cheese.
There's plenty of appetizers to choose from, like our perfectly floured fried calamari or our fresh, made-to-order stuffed avocado with shrimp in Caribbean pink sauce. Our desserts are as varied as our menu: fresh nuts and dulce de leche cake with vanilla ice cream or Natas dessert, a sweet Colombian treat. Last but not least, our drinks menu: margaritas, mojitos, pi?a coladas, daiquiris, our famous fresh sangria, and a special Colombian drink called refajo, made with beer and champagne cola?deliciously fresh to quench summer thirst. Our menu is made to satisfy any appetite.
Tijuana Taxi Co. invites guests to experience Mexico's vibrant spirit with hearty cuisine and frosty beverages. The extensive menu features a variety of Mexican and Tex-Mex classics, including carne asada enchiladas, shrimp fajitas, and mahi-mahi tacos spiced with chipotle mayo.The menu also incorporates a bit of international flair into some dishes. Miso-glazed salmon embraces trans-Pacific flavors, while the homemade madeira sauce spooned over the house-favorite chicken nods to more European culinary traditions. Drinks, however, skew firmly south-of-the-border, with options like margaritas, Coronas, and Dos XX.
The celebratory atmosphere is further emphasized by the colorful decor at Tijuana Taxi Co.'s stateside outposts. The dining rooms are decorated like cheerful cantinas, complete with colorful woodwork, vintage-style posters, and twinkling lights. UFC fights are aired on certain nights, and guests can also take advantage of an outdoor patio.
When the Alarcon family first moved to Florida from Monterrey, Mexico, they couldn't find any restaurants that served their hometown's food. The solution: open their own. After perfecting the dishes by cooking for friends, they established El Agave Azul, which is named for the cactus that produces tequila after it covers itself in salt. Their eatery, which has grown to two locations, boasts a menu of specialties such as tacos de trompo plus culinary classics including tacos, tostadas, and burritos, all of which are available with a variety of meat or vegetarian fillings.