At El Zocalo Mexican Steakhouse, the sounds of sizzling shrimp and chicken fajitas mingle with the horns and strumming guitars of banda and mariachi music. Servers add sight and smell to the sensory party by carting out colorful plates of parillada meat grills. The menu's grilled meats complement a sizable selection of seafood—lobster and salmon, to name a couple. But they also pair nicely with refreshing provisions such as cocktails and buckets of beer sourced from a 21-and-over sandbox.
An open-air patio with a swinging saloon-door gate and an awning made from timber logs greet visitors to Antojitos Don Juan, hinting at the feasts of zesty Mexican cuisine to be found inside. With its canopy of umbrellas, swaying palm trees, and adobe-and-tile furniture, the deck space combines a laid-back tropical vibe with a Southwestern aesthetic, like a sun-soaked beach party in the middle of Arizona. In the shady confines of the interior, soccer jerseys and strings of pennants hang above a bar top, framing feasts of cheesy enchiladas suizas or beefy bistec ranchero. Guests chow down from the ample seafood menu of fried fish and shrimp dishes or sample traditional fare such as menudo y pozole soup or barbecued goat.
Pepitos' band of salsa-crafting chefs arranges a menu of crispy tortillas bearing fresh vegetables and grilled meats steeped in authentic Mexican flavor. Bites of carne asada steak, chicken, or al pastor pork fill the toasted pockets of tacos, tostadas, and enchiladas in the Three Amigos platter, and layers of red or green chili sauce, sour cream, and guacamole help insulate the ranchero burrito's corn-flour sleeping bag. While nachos and quesadillas fill out the classic Mexican entrees, Pepitos also prepares edible arthropods to crackle and pop on skillets of shrimp fajitas or hang off glass rims in large shrimp cocktails. Diners can season their meal with a salsa bar stocked with freshly made mixtures or toast a successful panda birth with glasses of cabernet sauvignon, chardonnay, merlot, or white zinfandel.
At La Terraza Mexican Grill & Bar, talented chefs conjure up delectable medleys of Mexican flavors made from preservative-free, all-natural ingredients. Mouthwatering burritos and crispy tacos bulge with fresh, never-frozen meats, ensuring that taste buds swoon under the spell of farm-fresh chicken and beef ladled with salsa made fresh daily. Terracotta tile, bright yellows, and effervescent greens color La Terraza’s vibrant interior and full bar, providing a bright background for their sweet-and-salty margaritas. An outdoor patio aerates overheated palates and shelters patrons with bright red and yellow umbrellas.
The chefs at Alicia's Mexican Food & Fruteria ladle tongue-igniting chili sauces over tortillas enveloping fresh meats. Early risers energize for the day ahead with omelets and huevos rancheros, and the afternoon heralds arrivals of quesadillas and burritos. Smoothies and juices temper spicy heat in refreshing fruit combinations, such as a melding of pineapple, mango, coconut, and banana in the Alicia's juice. The eatery also offers catering services to fill scores of bellies at corporate events or birthday parties for piñatas' rights activists.
It's been nearly three decades since the first Taco Factory Inc opened its doors, and though the business has expanded to other locations, some things haven't changed. Chefs at all locations still rely on the same family recipes to craft a menu of authentic Mexican cuisine. The guacamole that tops the restaurant's tacos, tostadas, and burritos, for example, is still made fresh in-house, and the salsas and tortilla chips are always handmade. Breakfast, which is served till noon, features hearty eye-openers like egg and bean burritos or huevos rancheros, while a variety of vegetarian options cater to those in search of lighter fare.