From a menu featuring one-pound, build-your-own burritos to a series of colorful murals depicting the dish’s origin and ingredients, it’s clear that Bad Azz Burrito takes burritos very seriously. The eatery challenges customers to match their ardor with burrito challenges that offer spots on the shop's wall of fame for consuming 3–11 pounds of tortillas, meat, rice, and cheese. The open-minded chefs are also receptive to customers' burrito-filling suggestions, such as obscure combinations of meat or crushed candy corn.
After ten hours of slow-cooking, the barbecue ribs at Joe’s American Bar & Grill land on tables tender and ready to fall of the bone. Served with fresh-made coleslaw, these ribs are the centerpiece of a menu overflowing with upscale comfort food. Chefs cut potatoes by hand to accompany bacon cheeseburgers topped with aged cheddar and bread-and-butter pickles made in-house rather than flown in by a talking stork. Grilled pizzas are made fresh to order and never frozen, and hefty sandwiches and hand-cut steaks stack plates with sustenance. On the weekends, brunch dishes come out of hibernation to sate guests with made-to-order omelets and specialties such as eggs benedict and prime-rib hash. Diners enjoy the fresh air on the outdoor patio or cluster around the bar to keep track of sports scores or find out who really got married on Days of Our Lives.
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.
The aroma of meat cooking in a pot of thick, flavorful broth once filled Chalio’s grandparents’ kitchen in Mexico. Though he was just a child at the time, that aroma never left his head. When he immigrated to the United States half a century later, he took with him the recipe for his grandparents’ birria—an heirloom that dates back to the 1800s. Shortly after he began selling that delicious birria in his backyard, word got out and hoards of people began showing up each weekend for a taste.
Sensing an opportunity, Chalio took his business to the next level and opened Chalio Mexican Restaurant. Today, alongside the ever-popular birria, the eatery serves Mexican staples such as chopped asada and pico de gallo in homestyle tortillas. Tacos, burritos, and enchiladas have all staked out a presence on the lunch and dinner menus, and a breakfast menu of huevos rancheros and mexican omelets fuels guests before a long morning spent walking the family piñata around the block.
Flamingo's Restaurant serves a wide range of Mexican food. Seafood cocktails—such as the shrimp prepared in tomato cocktail sauce Acapulco style or with pico de gallo—stand out, a long with enchiladas and a vegetarian plate with Spanish onions, green sweet peppers, tender cactus, mushrooms and melted cheese on top.
A community institution since 1956, Vance Godbey’s all-you-can-eat Sunday buffet promotes festive feasting across four sprawling dining rooms in a historic converted ranch-style house. Spirited family gatherings and incorporeal families of spirits can refuel with as much high-quality homestyle cooking as each eater desires. Grab a juicy filet mignon or sidle up to some tender brisket meat and adorn it with a side of sweet potatoes, sautéed spinach, or buttered corn. The salad selection abounds with corn, pasta, and crabmeat, and sweets-loving patrons can munch on flaky peach cobbler or run their hands through an endless supply of banana pudding.