Since 1994, the chefs at Chacho's have been guarding the secrets of their time-honored family recipes for tacos, enchiladas, and burritos. They craft fresh ceviche, spicy salsas, and tamales from scratch as al pastor, chorizo, carne asada, and even soy substitutes sizzle on the grill. Outside the kitchen, bartenders concoct tangy margaritas, micheladas, and their signature chavelas upon a gleaming wooden bar, which reflects the star-shaped pendant lamps and thirsty ghosts that hang above. Their best-selling drink, Hennchata, mixes Hennessy cognac with Mexican rice horchata and has been so well received that it has earned its own Wikipedia page.
The food and drinks aren?t the only thing that gives guests a taste of Mexican culture; Chacho's crimson-walled, loft-style dining room is at once both modern and rustic, breathing new life into old traditions through contemporary Day of the Dead?themed paintings, wall-mounted sculptures, and colorful sombreros.
At El Amigo, where a spacious, brightly colored indoors is met with an outdoor patio, patrons can feast on classic Mexican cuisine. Enchiladas arrive drenched in green or red salsas, or succulent mole sauce. Breaded pieces of fish fill tacos with coleslaw and chipotle sauce, while marinated chicken arrives with rice, beans, and pico de gallo. Soft French bread carries beef and chicken in tortas, as margaritas quench any underlying thirsts.
Dona Maria Mexican Restaurant's menu depicts authentic Mexican cuisine constructed from fresh vegetables and hearty meats. Groups of two or four commence chow downs with a basket of tortilla chips and fresh guacamole, made in-house by skydiving avocados. Chefs line plates with traditional Mexican dinner platters such as enchiladas, chili rellenos, and chimichangas, as well as sautéed seafood platters that tout fresh tilapia fillets and shrimp. In addition to hearty meals, servers adorn tables with breakfast plates comprised of scrambled eggs sprinkled with chorizo or vegetables. Instead of bringing a hose nozzle from home, patrons can wash down spicy bites with a margarita or substitute the colorful concoction for another thirst quencher.
The gastronomic gurus at La Piñata wield tortillas, mole sauce, and steak in the careful construction of the especialidades de la casa and burrito menus. Carnitas enclose succulent pork that has been simmered longer than Oscar the Grouch and braised to a crispy finish. Sample Mexico’s national dish, chicken breast bathed in mole sauce, or dive into a platter of sirloin-steak tips mingling with prawns alongside onions and green chilies, all lathered with a mild red sauce. Burritos can bear a choice of chicken, shredded beef, pork, or vegetarian fillings into waiting stomachs. The house margarita blend summons the powers of El Jimador Blanco tequila with naturally sweet sidekicks, including orange juice, agave nectar, and freshly squeezed lime juice.
It's been featured on the Travel Channel. It's 18 inches long?longer than most human newborns. It weighs in at a little more than five pounds. It's a burrito.
This monster, which goes by the name Burritozilla, is the signature dish at Iguanas. Chefs fill every square inch of the three tortillas required to contain it with hearty scoops of meat, salsa, sour cream, cheese, rice. beans, and guacamole. Many have stepped up to conquer the dish, from terrified local university students to Man v. Food's Adam Richman. But, with the understanding that not everyone would be able to defeat this oversized burrito, the Iguanas menu also holds creative interpretations of more manageably portioned Mexican classics.
Seven hand-trimmed meats?including grilled Angus-beef carne asada, tomatillo-braised pork, shredded chicken in spicy chipotle sauce, and carnitas?stuff tacos, tortas, and quesadillas. They also lounge atop nachos and even nacho fries. All this cheesy, juicy decadence aside, Iguanas? menu is also big enough to include light, crisp taco salads and bitsy Baby Burritos and Tiny Tacos, the perfect size for kids or anyone who wants to make the Burritozilla look that much bigger.
Plaza Garibaldi Restaurant was named for the renowned plaza in Mexico, where droves of bright color-clad mariachis gather to belt out soulful ballads and serenade passersby. A nod to its namesake, the cheerful Mexican eatery features live mariachi performances every weekend—boisterous affairs complete with music, margaritas, and authentic Mexican dishes. A live mariachi show entertains diners Thursday through Sunday evenings beneath the vivid murals and Mexican artwork that decorate the walls. Bartenders stay just as busy behind the cherry wood bar, doling out sips from their selection of more than 100 tequilas and blending spices, lime juice, and clamato into massive micheladas.
While these festivities transpire in the dining room, chefs are hard at work in the kitchen. They fold handmade tortillas and housemade sauces into a sweeping variety of Mexican specialties, from creamy enchiladas rancheras to tender steak fajitas. They extend their culinary expertise toward an array of authentic seafood dishes, including a mixed seafood parrillada that serves four to five adults or one baby that hasn’t learned to share yet. For dessert, the chefs whip up warm pastries and sweet housemade flan.