A renowned chips and salsa bar stocked with eight spicy sauces forged from fresh ingredients winds through Baja Sol Tortilla Grill, where customizable tacos, faijtas, and burritos showcase marinated meats, crisp vegetables, and homemade tortillas. A variety of meat-free, gluten-free, and sentience-free entrees and sides compile the concise menu, and catering services amp up soirees with crowd-pleasing caches of hard-partying quesadillas and churros.
As its name suggests, Capital View Café & Catering showcases a magnificent view of the Minnesota State Capitol building, but it's really the Mexican and American cuisine that keeps regulars coming back. The Ramirez and Lucken family brought the restaurant to life in 1993, after a family friend had tipped them off about a small café full of untapped potential that was in need of new owners. The family relied on many years of experience in the restaurant business to open a friendly neighborhood diner specializing in housemade breakfasts and lunches and generous portions. Capital View Café's breakfast menu includes both American and Mexican mainstays, and the lunch menu ranges from salads, soups, and sandwiches to authentic Mexican lunches. Their Mexican lunch roster catalogs burritos, fajitas, and the chipotle red pork dish, served in a zesty chipotle sauce alongside a stack of warm tortillas, a tastier stack of hot disks than frisbees toasting over a camp fire.
Helmed by married couple Tomas and Maria Silva, the vibrantly embellished restaurant (formerly an 800-square-foot storefront) offers an energetic dinner menu dominated by straight-outta-Tenochtitlan tamales, tacos, nachos, and gorditas. An order of stone-ground corn chips and salsa ($2.50) kicks off Cinco de Mayo's 24-hour fiesta with a little edible confetti. You can also indulge your inner wizard with an order of queso fundido molcajete ($7.69), a bubbling stone cauldron filled with asadero cheese to drizzle atop your tacos (add chunks of chorizo, chipotle, habanero, or ham to the mix for $0.35 each). And if the burrito original (filled with your guisado choice or carne asada, beans, rice, lettuce, and cheese, $7.50) isn't big enough, the burro gigante ($13.99)—a two-foot behemoth stuffed with beans, rice, lettuce, tomato, two meat choices, and (it's rumored) a burro—will give you the mind-bending thrill of eating something larger than your own head. Vegetarians can abide by their uneasy peace treaty with chickens by dining on roasted chile poblanos stuffed with cilantro rice and white cheese ($8.79) or vegetable fajitas ($9.25) filled with cactus, onions, bell peppers, and zucchini. By this point, your piñata might be dangerously close to popping, in which case a spoonful of flan ($3.99) or refreshing gelatina ($2.99) make for safe dessert options. But if you don't want to disappoint the blindfolded birthday boys gathering around your bulging stomach with bats, go with the heavenly tres leches cake ($4.25).
The cooks at Restaurante La Laguna craft housemade Mexican dishes each day. They fill 14-inch flour tortillas with meats, mozzarella cheese, and fresh salsa for their signature burritos, and they serve skirt-steak strips with onions, tomato, and jalapeños to create another specialty, bistec a la Mexicana.
At El Burrito Cubano, a family of epicureans funnels three decades of restaurant experience into a menu of build-your-own burritos and classic sandwiches. The clan's Cuban heritage infuses sandwiches stuffed with roasted pork, ham, swiss cheese, and pickles, which diners may recognize from the lunch menu of one of their other restaurants, Conga Latin Bistro. Brimming with seafood ceviche, curried tilapia, or shrimp creole, the Burrito Marinero summons maritime flavors as vibrant as Poseidon's party yacht. Tropical beverages such as pineapple-mango smoothies and strawberry-melon punch add a dose of sweetness.
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.