The chefs at Poblanos Mexican Restaurant brighten up mornings with favorites such as huevos rancheros paired with tender barbacoa and chilaquiles made to order. Breakfast tacos stuffed with a variety of filling combinations such as chorizo and eggs also speckle the early menu, sating customers’ needs for spice in a more pleasant manner than the chili-confetti mechanism in most alarm clocks. Come lunchtime, staff members bring out plates of enchiladas, fajitas, and taco salads, and offer aguas frescas and fresh pan dulce.
Today’s Groupon sides sizable sips and savories with the best view of what’s happening on Sixth Street. For $15, you’ll get $30 worth of contemporary Mexican tastes at Iron Cactus, an established eatery with three redeemable locations, more than 75 types of tequila, and an army of iron, cactus-shaped automatons waiting to serve and delight dinners. Follow @Groupon_Says on Twitter.
Ácenar's menu of inventive Tex-Mex dishes puts a contemporary spin on a classic selection. Start by passing around an appetizer of lime-marinated ceviche ($9.75) or empanadas stuffed with chorizo and potato ($7.95). For crispy main-course bites, nibble on the duck chalupa ($13.25) or let the Pescado Veracruzano (fillet of snapper seared in a tomato-caper sauce, $17.95) swim across your mouth's tongue sea. Sizzling skillets provide plenty of variety for split-able meals, such as the Little Bit of Everything, which comes with shrimp, carnitas, beef, sausage, and chicken ($34 for two, $65 for four). Cap your meal with a sweet caramel crêpe (large enough to share, $5.75).
The crackling of fajita skillets punctuates the murmur of the pale-green waters that give Rita’s on the River its name. Broad trees scatter the sunlight across the rippling surface and the nearby stone patio, from which drift the aromas of steaming tamale masa, roasting poblano peppers, and enchiladas. As oversized margaritas click together, live mariachi tunes float through the air and a fountain quietly bubbles like a pocket dial from a scuba diver. When not doling out tacos and fajitas, Rita’s On the River throws its support to the community, sponsoring local baseball teams.
Chef Jeff Foresman has been creating eclectic dishes for hotels across the country for the past 25 years. Inside Zocca Cuisine d'Italia's kitchen, he transforms local produce, cheese, and meats into Italian food including oversize veal meatballs and steak cacciatore.
Nestled inside the Westin Riverwalk Hotel, the ground-floor eatery sweeps open onto the river. Sun flits past the towering cypress trees that lean over the river and shade patrons on the patio. During nice weather, folding glass walls open up to let in warm breezes and the weeping of meteorologists who predicted thunderstorms. Wooden beams spanning the ceiling and copper accents drench the interior in warmth, and beneath them, servers dispense hand-tossed pizzas and lemon-crusted whitefish.
Preparing colorful cuisine from around the world during breakfast, lunch, and catered events, the chefs at Druthers Cafe & Catering have made it their mission to be multifaceted in the kitchen. In a classic deli environment, staff behind the walk-up counter take orders for half-pound burgers made with hand-formed patties as well as waffle sandwiches, gourmet salads, or omelets. Patrons may also sip on iced coffee drinks, lattes, and cappuccinos served from the coffee bar.