Even though he was just four years old when his family emigrated from Puebla, Mexico to the United States, Alfredo Aquilar prepares Mexican food as though he’d lived his whole life there. Under his supervision, chefs at Las Cazuelas prepare authentic dishes such as nopalitos salad—sliced cactus marinated overnight and mixed with cilantro and tomatoes. Abuelitas pollo, whose name means “little grandmother’s chicken” in tribute to its inventor, Alfredo’s own grandmother, is a boneless chicken breast topped with a guajillo pepper sauce. In the kitchen, shrimp snap against hot skillets near pots of slowly roiling chipotle sauce. To wash down steaming feasts, customers tote in bottles of wine or bring along tequila to add to complimentary pitchers of nonalcoholic margarita mix served Sunday–Thursday.
Inside the dining area, blue shutters frame murals of South American cathedrals, rolling countrysides, and maps of Mexico. An outdoor patio offers people-watching opportunities, and the second-floor balcony lets you look people in the eye when telling them you know they are actually a bunch of children stacked up under a big coat.
Underneath its red awning, Mexico On The Square's large front window bears the words Tacos, Burritos, and Tortas in thick block letters. Inside, the menu shows much of the same: classic Mexican dishes with a foundation of thick, housemade tortillas that envelop savory fillings, such as a carnitas sope's deep-fried pork, refried beans, and pico de gallo. The menu also includes burritos, tortas, and picaditas packed with savory steak, shredded chicken, or veggies. American favorites such as burgers and hoagies offer more familiar bites, and in the morning, omelets and egg platters provide pleasant wake-up calls that are the culinary equivalent of a rooster's soulful saxophone licks.
Los Taquitos de Puebla Restaurant was praised by the Philadelphia Weekly as a destination for great pork, specifically the "succulent cilantro-flecked tacos al pastor." These traditional pork tacos are decorated simply with succulent pineapple and crisp onions. Inside the restaurant’s small and colorful dining room you can order quite a variety of tacos from the menu including some that feature cactus and chihuahua cheese, beef short rib, and smoked pork chop.
Like finding the right college, spouse, or shade of nude pantyhose, the process of building your own burrito can be a difficult one. Machismo Burrito Bar helps create rapturous wrapped creations with a big buffet of scrumptious Southwestern fare. Start by choosing from a selection of flavor-imbued tortilla sheathes, such as jalapeño cheddar, wheat, or spinach, before piling on saffron rice, pinto beans, and any other warm ingredient offered at this smorgasbord of savory stuffings. Burrito architects can then adorn mouthwatering masterpieces with delicious decorum to sate spouting saliva fonts, including green peppers, jack-cheddar cheese, and limes. Machismo also provides Boca crumbles, a sour-cream alternative, and vegan cheese for nondairy noshes. Finally, strengthen swaddled suppers with an array of intense hot sauces to deliciously detonate mouth mines.
The rustic interior of Mexican Post sets the tone for the restaurant's menu and hourly Battle of the Alamo reenactments. Starters ($4.75–$7.45) include savory engine revvers such as classic quesadillas, bean dip, or the camarones Acapulco (five shrimp stuffed with cheese, wrapped in bacon, deep-fried, and served with chipotle sauce). Fulfill your destiny with a larger plate, such as the deluxe burrito mesquite topped with special sauce, grilled veggies, cheese, peppers, and onions ($12.45) or an order of fan-favorite flautas ($10.25). Mix and match tacos, enchiladas, tostadas, and more across various combos ($8.95–$10.95). Accompany and lubricate your meal with a margarita featuring a potent dash from one of the 107 different tequila varieties, or sample a straight shot as anesthetic for an authentic Civil War–style operation.
A distressed wood sign, like something from a sleepy Mexican border town, hangs outside Cantina Dos Segundos, a laid-back but occasionally loud spot that will transport you to a south-of-the-border siesta state. Strings of colored lights and star-shaped twinkly ornaments illuminate the exposed-brick walls and the rustic tables and chairs painted dark red, teal and yellow. To get a sense of the cocktails, try El Caliente (“the hot one”), a kicky concoction of Tequila, Triple Sex, lime juice and chile oil. Order food like a quesadilla appetizer filled with chicken or wild mushrooms, various incarnations of tacos, or entrées of a tortilla casserole or slow-cooked goat. Salsas come complimentary, in tame green and fiery red varieties.