Rio Azul Mexican Bar & Grill's menu bursts with authentic Mexican fare, prepared fresh daily by Sinaloa, Mexico native and executive chef Ernesto Gastelum. Famished patrons can begin their feasting fiesta with chilis gueritos (yellow peppers) stuffed with shrimp, garlic, tomatoes, onions, and cilantro, and accompanied by a creamy soy sauce ($12.95). Tableside guacamole, a mashup of avocados, tomatoes, and onions in a deep-fried tortilla shell, comes kissed with lime juice under an aromatic sprig of cilantro mistletoe ($8.95).
Tacos & Beer keeps its menu simple with authentic recipes to keep its customers happy. Tacos using handmade tortilla come stuffed with hearty meats including carne asada, grilled chicken breast, and lamb; vegetarian options include potato tacos and fiesta salads. Patrons can sip fruit-flavored agua frescas, made fresh daily, or enjoy a Michelada beer cocktail or another beer from the wide selection. Thursdays after 6 p.m., mariachi bands fill the restaurant with lively sounds and colorful costumes.
Fresh air from ceiling fans whirs by plants that hang from the ceiling. The food is as fresh as the air at La Mexicana Restaurant, where cooks serve seafood such as shrimp cooked in ranchero sauce, meat and vegetarian burritos, as well as tortas and tostadas.
Carne asada is a specialty at Tukan Grill: you can get it in taco form, topped with creamy guacamole, or even tossed over french fries, covered in shredded cheese. But one of the most popular ways to have it is as a fajitas plate. The menu here goes beyond asada, though: like the mess hall at the United Nations, it seamlessly blends culinary styles, with dishes such as the Mexican lasagna, made with shredded chicken, tortillas, and homemade tomatillo sauce, and the surf and turf burritos, stuffed with steak and shrimp. You can also enjoy hearty breakfasts of huevos rancheros or saucy chilaquiles, or have a dinner of tortas al pastor and pair it up with frosty beers and margaritas.
At first peek, the patrons at Casa Jimenez could be entering a rural Mexican townhouse, judging by the eatery's burnt-orange shingled roof and egg-white-hued fa?ade. Upon entry, a flood of natural light from large bay windows reveals a steaming parade of Mexican dishes crowded with tortilla-cloaked bites of pork, steak, and shrimp. For breakfast, lunch, and dinner, diners cure spoons' hypothermia with dips in the bubbling depths of a time-tested mexican soup or embrace indecision with combination plates of burritos, enchiladas, and tacos that offer a warm rush without the indignity of being tackled by a Care Bear.
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.