Acapulco Mexican Restaurant attracts throngs of pepper-tolerant teethers with its hearty fare, family-friendly atmosphere, and picturesque views of Matanzas Bay. Try a veg-centric or meatavore- friendly burrito supreme ($9.95), or hunker down with its fried cousin, the chimichanga ($9.95). Service is always as friendly as early-period Mr. Rogers, before he got ornery in 1991, and diners can head outdoors for sight-soothing views of Matanzas Bay and Castillo de San Marcos. Peruse the menu before heading in for tortilla-wrapped dining deliverance.
Over the last century, many traditional Mexican dishes have found a comfortable home in American kitchens, from nachos covered in savory toppings to enchiladas and many variations of tacos. Luckily, when visiting El Porto Mexican Restaurant, guests don’t have to choose one of their favorite Mexican dishes over another. Instead they mix and match the shop’s combination dinners. Chefs pair tacos filled with carne asada, marinated pork loin, or fish with enchiladas, chalupas, and chili rellenos.
Chefs even create pairings specially designed for vegetarians, subbing in mushrooms, bell peppers, and spinach for the traditional meats of their dishes. The one thing that doesn’t come with these pairings is desserts, and options range from caramel-kissed flan to deep-fried tortillas filled with bananas, honey, strawberries, and whipped cream like the blimp in a great dream.
The chefs at Tequila’s Mexican Restaurant sling a sizzling menu of fajitas and fish tacos alongside guacamole, chips, and salsa that are made fresh daily. Patrons can take a peek into a whale’s refrigerator with an order of ceviche acapulco ($7.99), where fresh shrimp marinates in lime juice with tomatoes and onions. Tortilla-chip detectives easily see through the avocado’s clever disguise as guacamole dip ($3.50 for small, $6.49 for large), although teeth might request numerous bites of the vegetarian fajitas to confirm the tasty presence of sautéed onions, zucchini, and bell peppers ($8.99). The filete relleno entree ($11.99) culls ingredients from the sea, the field, and the rare dairy flower, presenting a grilled filet of mahi mahi topped with spinach, pico de gallo, and cheese sauce.
Cyclones Tex Mex Cantina entwines Mexican cuisine with flavors of the Lone Star state with a menu of traditional burritos, fajitas, and tacos, spiced up with spreads of charbroiled chicken and bacon-wrapped jumbo shrimp. Food ferriers walk through brick archways balancing platters of handmade chicken or pork tamales ($9), presenting them to diners lounging in comfy green booths. The Camarones Mazatlan sees six jumbo shrimp marinated in garlic and butter, then skewered on a lance by a miniature knight and brought to the table with tomato slices and avocado ($13). The Tacos Gringos enfold a vegetarian mix of beans, cheese, tomatoes, and guac ($8), while a sweet duet of flan ($4) and Texas Oil mud pie ($5) fill out the menu’s desserts section. Barflies can perch or headstand on stools at a corrugated-tin counter and lick the salt from Cyclones Tex Mex Cantina’s specialty margaritas.
New Mexico-grown chilies, Alaskan king crab, and Iowan beef sizzle and pop in the skillets at Campeche Bay Cantina, whose home-style kitchen turns out both traditional dishes and unexpected takes on familiar flavors. Chorizo quesadillas and carne asada tacos compete for diners' affections with chicken or steak fajita sandwiches and the key lime or mud pies.