Los Tacos founder Fidel Leos mined his experience as a maitre d’ and memories of his childhood south of the border to design Los Taco’s menu of authentic Mexican fare. Fillings such as shredded beef and fresh red snapper stuff the restaurant’s namesake tacos, and chefs also sling specialty steak dishes such as grill-kissed carne asada and lightly breaded milanesa onto waiting plates. Early birds dig into Mexican breakfasts such as chilaquiles and huevos rancheros, and meat-free forks can excavate a variety of vegetarian fare.
Beto's Grill's culinary craftspeople please border-bound palates with fresh, authentic Mexican cuisine in a fun, friendly atmosphere. The menu abounds with plates of piquant traditional favorites, such as carnitas tacos ($1.95 each), tangy sea-bass ceviche ($4.95), or mouthwatering guacamole ($6.95) prepared by hand at the table, and eaten by mouth at the plate. Diners delight in meaty main courses, such as a beefy steak picado served in red sauce ($11.95) or the chile verde, a juicy cut of pork in green tomatillo sauce ($10.95). Chili rellenos invoke the power of cheese-stuffed Mexican chilies to incite incisors with an elation they haven't felt since they were spared by the Tooth Fairy ($8.95).
For more than 20 years, Lee's Hoagie House has been filling lonely loaves of bread with scrumptious amalgamations of meats, cheeses, and vegetables. Customers may enjoy signature sandwich creations, such as the 18" california cheesesteak with sautéed mushrooms, onions, and bell peppers ($11.95), or the california chicken, which arrives complete with avocado, mushrooms, grilled onions, and mayonnaise napping comfortably on a sourdough roll ($6.35). Lee's Hoagie House also helps taste buds awaken with specialty breakfast options. Indulge in a greek egg-white omelette with tomatoes, olives, bell peppers, and feta cheese ($7.55), or enjoy the union of ham, hash browns, cheese, and eggs in a colorado burrito ($4.55), which leaves each diner with an extra hand to rummage through a date’s jacket pockets in search of spare change.
Plate 38's seasoned chef and proprietor Robert Humphreys fuses together local organic ingredients to create 38 mouthwatering European and American gourmet dishes. During dinner hours, patrons can let the wind blow through their four tines on the temperature-controlled outdoor patio while supping on the braised beef short-rib pot roast served with smashed potatoes, a root-vegetable medley, bordelaise, and horseradish cream ($18.50). In the morning, perk up sluggish incisors with the brioche french toast blanketed with nutella, brûléed bananas, powdered sugar, and amaretto Chantilly cream ($9.50) served with a side of apple-wood-smoked bacon ($2.50) and Francophile swagger.
Although they specialize in cuisine from across the southern border, the chefs at Lupita's also craft many of their Mexican delicacies with ingredients from across another border: the one between land and sea. They fill enchiladas with crabmeat, toss shrimp in a spicy ranchera sauce, and roll grilled, boneless tilapia fillets in flour tortillas with bell pepper, onion, and tomato. To round out the menu, this culinary team whips up other Mexican staples, such as chili relleno, beef or chicken taquitos, and burritos filled with ingredients such as chorizo and chicken asada.
FrozziYo’s frosty peaks of kosher frozen yogurt disguise their digestion-friendly probiotics with a deceptively creamy, luxurious texture. Customers self-serve spirals of flavor, including plain, blueberry, and chocolate yogurt, and crown their treats like heirs to a dairy-farm fortune with fresh toppings of fruit and candy.