Louie's Grill Fusion jazzes up everyday meals with south-of-the-border flavors from Mexico and Cuba that rouse snoozing, spice-craving taste buds. Dip a toe in the meal fountain with appetizers such as fried plantains ($5.49) or a towering plate of nachos ($6.99), or dive right in with a Fiesta burger ($9.79), a half pounder topped with fried onions, slivered avocado, and chipotle ranch with a side of sweet potato fries.
La Fiesta Mariachi has such an extensive menu that it must have been hard for the eatery to decide on the two dozen options dubbed the chefs? specialties. Chefs stuff poblano peppers with potatoes and cheese and simmer beef tips in a ranchero sauce. Other popular dishes include chimichangas, enchiladas supreme, and pork stuffed inside burritos?or fanny packs.
Yabo's Tacos showcases a menu to satisfy a range of appetites at both of its lively locations. A Baja-style menu dazzles palates with an array of fresh, made-from-scratch plates, including flavorful combinations of burritos, tacos, wraps and salads. Kid-friendly choices, fresh baked desserts, and specialty margaritas from the cantina round out meals. While dining, guests may watch their favorite sporting event on one of Yabo's many large-screen televisions. The buzz of a fun, festive atmosphere beckons families to partake in game-day outings or family dinners.
Los Jalapenos cofounders Gustavo Salazar and Walter Eguez fill their menu with revamped family recipes from Mexico and South America. They marinate pork ribs with a tequila-based chipotle barbecue sauce, stuff shrimp in chimichangas, and serve the house special burrito with a side of cheese for dipping. Salazar and Eguez also put their own twist on American dishes, topping the southwest fiesta pizza with cheese dip, chicken, and pico de gallo and crafting a macho burger out of 10 layers—roughly the thickness of a college dorm-room mattress—including a beef patty, chicken breast, chorizo, bacon, and cheese dip.
The chefs at Senor Tequilas pay homage to traditional Mexican fare, crafting satisfying dishes such as mole-topped chicken enchiladas and crispy chimichangas. House specialties include the carnitas michoacan, morsels of slow-cooked pork served with flour tortillas, rice, refried beans, and pico de gallo. Staffers deliver lunch plates filled with the likes of pollo a la chipotle, which features grilled chicken simmered in a piquant chipotle sauce. The menu also offers more than 20 combination platters for diners who prefer to sample several items or test whether or not a taco will fit inside a chile relleno.
Diners can relax in cushioned booths with wood detailing and watch one of several televisions as servers pour cold draft beer and margaritas at the wooden bar.