Beyond Tequila Grande's vibrant, kitsch-rich dining room, chef and owner Renu crafts Mexican dishes that have earned accolades for flavor and authenticity from publications such as the Washington Times. A far cry from her native Indian cuisine, the chef carefully incorporates signature Central American flavors such as mango, roasted chilies, and habaneros across the menu.
The hacienda-style building's bright wall-size murals evoke an idyllic farmland brought to life, depicting the agricultural practices and accidental kitchen fires that gave birth to the distinctive cooking style. An outdoor patio adds fresh air to the list of amenities to be enjoyed, sheltered from the sun by umbrellas and the shade of blossom-bearing trees.
Chefs at On The Border sling out a menu of popular southwestern dishes including enchiladas, burritos, and mesquite-grilled fare made from scratch daily with fresh ingredients. Begin a meal with customizable guacamole made fresh at the table using two avocados and choice of tomatoes, jalapenos, cilantro, onions, and lime juice ($8.99). Dig into a house salad, crowned with corn, black beans, and tortilla strips ($4.69) or the jalapeño-barbecue salmon ($14.99), whose hotness draws inspiration from the fish that swim in active volcanoes. Mesquite-wood-grilled fajitas sizzle delicious secrets at diners with combinations ranging from monterey ranch chicken with bacon, pepper jack cheese, and ranch dressing ($14.99) to barbecue-and-jalapeño-glazed salmon with black beans and vegetables ($14.99). Plates of full-sized or mini tacos burst with simple, robust flavors, such as the brisket tacos ($11.49) or the mesquite-grilled chicken tacos with fried onion rings ($10.99), which arrive with a red chili sauce for dipping or adding zing to boot spurs.
The dining room at La Sandia radiates warmth and energy from colorful paneled screens, intricate metallic ceiling tiles, rustic tables, and hardwood floors. Diners at La Sandia enjoy a fun, casual atmosphere with attentive service; the food at La Sandia enjoys an upscale preparation and indulgent treatment where the ingredients play center stage. Warming up the stage for your meal, tender avocado mashes selflessly into a spicy guacamole ($9.50), prepared tableside. Delight in a bountiful harvest of creamy roasted corn soup ($7) and huitlacoche-mushroom quesadillas ($8.50) as you settle in for the show. The corn tortillas, handcrafted from corn masa and cooked on a traditional Mexican griddle, headline the three beer-battered tilapia tacos with rice and beans ($14), and poblanos play versatile characters in chile relleno (battered poblano stuffed with three cheeses and sautéed veggies with refried beans, $13) and chicken mole poblano (with Mexican rice and fried plantains, $16.50). Slow-roasted chipotle barbecue ribs ($19.50) or grilled salmon (with mildly spiced citrus marinade, chile morita-tomatillo-mango salsa, and corn tamal, $18) invigorate the palate with rich flavors and textures that are sure to do a little crowd surfing as everyone at the table has a taste.
The gracious gastronomic engineers at El Fresco Mexican Grill believe firmly that the finest flavors emerge from hand-slicing and hand-crafting their dishes with fresh ingredients. Tasty, generous portions lumber throughout its expansive menu. Homemade salsa and chips come complimentary but could stand a visit from the colorful guacamole ($1.75). Boneless, hand-cut juicy chicken resides inside each chicken-taco platter ($6.95), and every full-flavored soft taco de pollo asado ($2.25). Domesticated cheese, beans, and spinach are at your mouth's command in the veggie quesadilla ($6.49).
Basking steak, seafood, and vegetables in signature marinades, the cooks at Ay! Jalisco Restaurant enliven taste buds with an array of traditional Mexican dishes. Dining parties can explore the festive setting by smelling the savory aromas and feeling the heat rise off a sizzling fajita plate stacked with fillers, such as pork ribs with a barbecue spice rub or fresh vegetables sautéed in garlic-butter sauce. Perched atop the Ay! Jalisco platter, a surfeit of chicken, beef, and butterfly or brochette shrimp fajitas ends intra-belly yodeling contests with some help from beans, guacamole, and tortillas. Ladles accent bundled bites of burrito, chimichanga, and enchilada with a choice of ranchera, green tomatillo, or red enchilada sauce. Guests can sip from the house margarita's salted brim or save the salt to melt ice sheets off their snowman's sunglasses this winter.