Qdoba's burrito baristas handcraft a menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients. Qdoba's culinary crafters create succulent additions to burritos, tacos, and salads, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available for each dish. Diners can bite through the warm shells of three tacos brimming with grilled chicken, steak, or seasoned beef, or mine for black beans and sweet corn within the taco salad’s crunchy tortilla bowl quarry. A festive burrito dinner allows eaters to customize burritos with add-on ingredients, including three-cheese queso or a creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Warm tortilla soup and its crisper cousin, the tortilla chip, let pairs slurp with camaraderie or construct solid foundations for tortilla-chip houses.
Mexico Real is owned by Joaquin and Martha Miranda, who were both born in Mexico before moving to the Fort Worth area as children. Their binational upbringing inspired the eatery’s menu, which combines authentic dishes from Mexico’s central region with classic Tex-Mex offerings such as beef fajitas, chimichangas, and combination platters. Adults can enjoy margaritas squeezed fresh from the cactus as they dig into plates piled high with chili-covered pork tamales or chef’s enchiladas stuffed with shredded chicken, mushrooms, and spinach, and a kids' menu sates pintsized appetites with beef or chicken tacos and mac 'n' cheese.
Brightly colored walls and folk-inspired floor-to-ceiling murals create a vibrant atmosphere that reflects the equally lively menu at Tres Jose’s. The kitchen fuses traditional Mexican recipes with Texan culinary sensibilities and portion sizes in dishes including char-grilled carne asada made with 13 ounces of USDA Choice rib-eye steak. The menu includes ample vegetarian options and fresh seafood such as shrimp tacos and braised red snapper. Tres Jose’s sells pre-mixed bottles of its signature cocktails and hot sauces to let patrons enjoy the made-from-scratch flavors at home, work parties, and crater-side moon cabins.
Leading the charge in Los Vaqueros' two area restaurants, Chef Cisneros imparts his third-generation culinary expertise to crafting flavorful Tex-Mex dishes from a stash of local poultry, fruits, and fresh veggies. At the flagship Fort Worth location, set within a former warehouse, a flight of yellow steps leads through a leafy archway into a lively dining room filled with vintage cowbells, tin signs, and Air Jordan horseshoes. The Weatherford location sits within Crown Valley Golf Club, where patrons dine on enchiladas, tacos, and burritos as wild golf balls cheep from their perches on the windowsills.
Although reviewers are mixed on cuisine, customers praise the salsa. Yahoo! Locals and five Insider Pagers both give Dos Gringos an average of four stars. TripAdvisors give it a four-owl-eye average. Yelpers rate it an average of three stars, and 78% of Urbanspooners recommend it.
Since its founding 26 years ago, Rivera's has transformed from a farmer's market into a catering business and restaurant, with an eclectic menu that blends Mexican and barbecue fare. For a filling starter, try the Botanas platter ($24.95)—four tamales, four large nachos, four bacon-wrapped shrimp, four smoked ribs, and chili con queso—which offers enough sustenance for four diners or one Van Halen tribute band. Diners can slather on a thicker shade of sauce with the three-meat, three-side combo deal ($14.95), boasting ribs, smoked chicken, and brisket as its main meats, or instead opt for the chicken breast bathed in fresh tomatillo sauce ($10.25). Other entrees include fajitas, beef tenderloin, and the fresh fish of the day—ideal for accompanying tableside magic tricks and tabletop feats of chugging pickled jalapeño puree.