Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.
Recently renovated and reopened under new management, Colley Cantina is looking well-rested and colorful as ever. With its return comes a beach-flavored menu that would fit easily between bouts of surfing the waves off of the coast of Baja, Mexico: conch and shrimp fritters, citrus-marinated mojo pork tacos, kogi short rib burritos stuffed with cabbage and sriracha sauce, bacon-wrapped island dogs dappled with mango, jalape?o, and baja sauce. An equally diverse roster of drinks?16 rotating beers and a lineup of specialty sangrias, mojitos, and margaritas?plays nice with the cantina's lively calendar of live music and comedy. Frequent open mics and open band jams give local entertainers a chance to discover the Lennon to their McCartney or find someone willing to be their ventriloquist dummy.
At Plaza Del Sol, colorful imported Mexican artwork decorates the walls and the aroma of sizzling shrimp fajitas fills the air. In the kitchen, chefs fold steak, chicken, and seafood into a variety of traditional dishes, including tacos, burritos, and quesadillas. They stuff enchiladas with beef and chicken before showering them in red, green, and mole sauces.
As chefs bustle about the kitchen, bartenders keep busy behind the rustic wood bar, doling out hand-shaken margaritas and shots of premium tequilas beneath the glimmer of flat screens. Throughout the week, the festive eatery hosts special events, including karaoke and DJ nights.
Degollado Mexican Restaurant unites American and Mexican traditions in more than just its food: the founder was a cook for the U.S. Navy, and now serves authentic Mexican plates to an ardent fan base of Navy members. These entrees span classic burritos, tacos, fajitas, and dinners such as chicken covered in mole poblano sauce. But they also include lesser-known delicacies, including several varieties of soups. Galdo degollado combines shrimp and tilapia in a flavorful broth, whereas pozole, a Mexican pork soup, is served with hominy, onion, and lime. Meanwhile, daring patrons might opt for the menudo?a beef tripe soup that comes with corn tortillas.
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.
Tequila Rose and Rey Azteca stoke the appetites of peckish patrons, serving up identical menus of authentic Mexican cuisine under a duo of colorful monikers. Tempt taste buds with starters such as spicy cheese-stuffed jalapeños ($6.99), or move straight to a multifaceted main course of texas fajitas, a tantalizing trio of tender beef, chicken, and shrimp flanked by an edible entourage of savory vegetables ($12.99). Herbaceous diners can nosh on ample options including chiles rellenos—two anaheim peppers filled with cheese and dipped in batter ($9.49). Should bellies require additional satiation, quell rumblings with bites of fried mexican banana snuggled in a flour tortilla and topped with tantalizing sweet sauce, whipped cream, and chocolate ($4.49). Today's Groupon is not good for alcohol, and vice versa, as evidenced by the time it woke up in a strange bathtub folded into inappropriate shapes.