At Baja Fresh, spice-yearning patrons can swing by to sample comforting casual fare without the hassle of building a catapult powerful enough to reach Mexico. Grab a burrito or taco served inside the stuffed blanket of a tortilla, or get a bowlful of delectable insides with the shell-less version—or get a combination. The meats that make up each meal are never frozen and are all-natural. Optional ingredients to lay the groundwork for handheld feasts include fire-grilled or charbroiled chicken and steak, slow-roasted pork carnitas, black or pinto beans and cheese, and specialty seafood options; a vegetarian-friendly version includes peppers, chilies, and onions layered with freshly simmered black or pinto beans, cheese, sour cream and pico de gallo.
Tim Castañeda's culinary education began at his family's dinner table. Nourished by the fresh salsas and flavorful meats, Tim developed a deep appreciation for and understanding of the traditional flavors of Mexican cuisine. After cooking in his family's restaurants during his youth, Tim continued to perfect his recipes and spice blends in Mexican eateries throughout the country. He brings his years of experience to Zumba Mexican Grille, where he whips up freshly made tacos, burritos, and quesadillas reminiscent of the authentic dishes of his childhood.
Named for the Spanish slang word for "energy," Zumba bustles with color and zest—from its shiny stainless-steel counters and rainbows of wooden chairs to the skirt steak, red-chili pork, and fresh vegetables sizzling on its grills. When customers walk in, their first step is to pick meats, toppings, and black, pinto, or magic beans. Then the servers behind the counter begin building Mexican specialties—including the burritos, named the city's best by Real Detroit Weekly. After receiving their orders, guests stroll over to the fresh salsa bar, where six different housemade varieties in various spice levels await them.
The menu at Camelia’s Mexican Grill is stocked with genuine Mexican flavors made fresh every day with a tasty melange of meats and veggies. The eating frenzy begins with four deep-fried flour tortilla chips hiding beneath chorizo, refried beans, cheese, guacamole, sour cream, tomatoes, and jalapenos ($6.49). Try three soft corn or flour tacos de lomo inflated by ribeye steak sauteed with onions and served with pico de gallo ($8.49), or fill your cheeks with carnitas, a specialty dish of tender pork chunks highlighted by avocado, pico de gallo, and tortillas ($9.49). Vegetarians can opt for three pan-fried quesadillas whose internal organs have been replaced with scrumptious cheese and guacamole ($8.49). Horchata ($1.79), Jarritos ($1.79), and coffee ($1.49) line throats with sweet lubrication, and a variety of margaritas and liquors await customers at the restaurant’s full bar.
The seasoned culinary crew at Monterrey Cantina prepares a sizzling spread of delicious Mexican dishes crowned with dollops of homemade salsa and guacamole. Delectable appetizers include a platter of freshly mashed guacamole and crisp corn chips or a Mexican Sampler, which showcases an array of quesadillas, jalapeño poppers, taquitos, and chili con queso as diverse as scientists' theories about who created the cotton gin. Forks exert dominance over a plate of monterrey enchiladas, which cradles one beef, one chicken, and one cheese enchilada crested with a triad of flavorful sauces. A colorful selection of fajitas nestles vegetables, steak, or shrimp snuggly in a bed of onions, bell peppers, and 700-thread-count tortillas, and diners can imbibe one of the eatery's house margaritas while lapping up cool breezes on the outdoor patio.