As soon as guests enter Sorano's Sports Bar, they’re surrounded by 12 televisions, all tuned to premium sports channels. While fans cheer and whoop in the background, servers shuttle plates of pub-style finger foods, hamburgers, hot dogs, and Mexican fare to eager diners. Nearby, bartenders siphon drafts and crack open bottles of domestic and imported beers, and pool tables beckon guests to illustrate their favorite geometry proofs. In addition to brews and bites, the sports bar keeps spirits high by hosting free poker tournaments, karaoke nights, and DJ performances throughout the week.
Tamale Wizard's kitchen blends six different salsas from scratch each day, evincing a food philosophy that is "really all about doing it the hard way," as owner and chef Bruce Swabb reported to the Kansas City Pitch. From a River Market storefront, the food-truck veteran crafts a focused menu of tacos wrapped in hand-pressed tortillas and plump tamales, each dolloped with sauces that include creamy avocado, mango banana, and chili peanut in addition to classic jalapeño varieties. Pork carnitas, chili-lime fish, and chicken en mole prepared according to Oaxacan and Yucatecan recipes fill the corn or flour tacos, and black beans, sweet potato, and cheesy green chili join the slate of fillings on the tamale menu.
The taps behind the bar dispense ales and lagers from Kansas City's own Boulevard Brewing Company, and artful bottles hold all-natural Soda Vie soft drinks in pineapple cilantro and strawberry mint. Exposed-brick walls and chalkboard menus create a flexible space for the staff's constant innovation, from whipping up ever-spicier taco fillings to building a sidewalk cart in time for summer weather and the taco-racing season.
Guadalajara Cafe shies away from the Tex-Mex standards found at typical Mexican restaurants in favor of the authentic flavors and spices you?d expect to find simmering in a family cocina. Its chefs attended culinary training in Guadalajara, where they developed a special appreciation for the cuisine of Jalisco, a region that extends from central Mexico to the Pacific coast. They even spice up this Jalisciense style of cooking with exotic ingredients such as squash blossoms, nopal cactus, and shrimp wearing tiny safari hats to create dishes reminiscent of those first envisioned by the Aztecs.
The result of their dedication to tradition is a menu of central Mexican classics such as chilies rellenos drizzled in spicy tomatillo sauce, hand-rolled tamales, and tacos filled with charbroiled, citrus-marinated meats. In her blog Around the Block, Mary Bloch?the author of the Kansas City Star?s restaurant guide?lauds the eatery?s mole, calling it ?as good as it gets.? Diners can wash down these authentic morsels with a selection of Mexican beers or tequilas infused with jalape?o, cilantro, and tamarind.
With its dark wood-paneled walls, antique road signs, and murals of Mexican pueblos, Kokopelli Mexican Cantina’s dining room resembles the fusion of a southern roadhouse and taqueria. It’s a fitting backdrop for a menu of homemade tamales, burritos, and enchiladas sprinkled with southwestern flourishes, like the pepper jack cheese layered on spinach enchiladas or the crab and white-wine sauce stuffed in the tucumcari's flour tortillas. Fajitas—Kokopelli Mexican Cantina’s specialty—feature strips of shrimp, steak, and chicken seasoned with a piquant blend of spices and scoops of homemade guacamole.
Kokopelli Mexican Cantina is a member of the Kansas City Originals, an alliance of independent eateries and chefs dedicated to nurturing, growing, and regularly basting the local culinary scene.
When diners arrive at Frida's Contemporary Mexican Cuisine, they glide across sleek hardwood floors toward plush booths and tables surrounded by coral-hued walls and modern hanging lights. Amiable staff members whisk colorful dishes topped with regional spices and seafood toward their waiting taste buds. After filling their bellies with the authentically Mexican fare, guests can lounge in the bar area, harnessing enough low-alpha brain waves via nine big-screen high-definition TVs to properly digest a meal.
Each day, the chefs at El Chupacabra Mexican Grill & Cantina fire up their grill to realize a wide variety of recipes that originated in Veracruz, Mexico, as well as a variety of Mexican-themed burgers. Monster nachos ($5.79) send teeth through a gauntlet of hot queso, tomatoes, jalapeños, green onions, and sour cream. Chili relleno treasure chests ($11.29) open to a bounty of monterey jack cheese covering a cache of spanish rice doubloons, a devalued currency preferred for its flavor. Sharpen fangs on a massive El Chupacabra burrito, packed tightly with beans, cheese, shredded and ground beef, and espinaca dip ($8.99), or opt for a burger, such as the Carnita, loaded with house-prepared pork and pepper jack cheese ($10.99). Combination platters ($7.99–$9.99) are built from a variety of modules inspired by Swedish design principles, with options including chicken tacos, bean tostadas, and house-wrapped tamales. Comforting classics such as fried ice cream ($4.99) and sopapillas ($2.49) guide meals to a sweet conclusion.