Chefs craft authentic Mexican dishes for dinner and lunch, using fresh ingredients and choice cuts of imported meats. Kitchens simmer sauces to order instead of pre-making and freezing blocks of mole, and guarantee every vegetarian entree is fully meat-free by dusting all tortillas, rice, and vegetables for butchers' fingerprints. A batch of fresh, hot tortilla chips and a dish of salsa greet each table, and Cuzamil's Murray Avenue location pours 15 different Mexican beers and 40 tequilas.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Opened in 2003, Mexi-Casa’s playful take on Tex-Mex dishes quickly earned it the tagline “Pittsburgh’s Least Authentic Mexican Restaurant,” according to the Dormont-Brookline Patch. The full bar pours domestic and imported beers as well as hand-mixed margaritas on the rocks margaritas in five fruity flavors. The chef adds his own creative flair to each dish, resulting in globe-spanning combinations such as the Mediterranean quesadilla, pretzels con queso, and the Acapulco burrito—a blend of pulled pork, grilled pineapple, and trilingual cheeses. The menu also offers more traditional Tex-Mex dishes, including more than 40 burrito combinations, soft-shell tacos, and house-made guacamole.
The full bar pours domestic and imported beers as well as hand-mixed margaritas on the rocks margaritas in five fruity flavors. The eatery’s late-night menu offers a limited selection of appetizers and entrees, chicken wings in six sauces.
Cinco’s collection of 25 entrees includes five of the most popular dishes from five Mexican states with distinctive culinary traditions. From Puebla hail the chile rellenos, two butter-dipped and deep-fried poblanos stuffed with cheese and meat. A splash of tequila, on the other hand, imbues chicken and steak fajitas with a genuine Jaliscan flair. Crispy chimichangas call the northeastern city of Monterrey home, and the fish tacos with red cabbage represent Quintana Roo in the southeast. Like a fried mariachi horn, the marinated chicken with potatoes carries the singular flavors of Mexico City.
The chefs at California Taco Shop borrow culinary inspiration from Mexico and the Golden State as they fill fresh tortillas with meats and veggies. Their tacos, tortas, and burritos—stuffed with carnitas, beef tongue, and shrimp—transport tongues to sunnier locales with their authentic, equatorial spice and peppers.