Encanto Mexican Cuisine offers an extensive menu of authentic Mexican dishes made with modern culinary methods. In addition to a revamped list of food and drink, the restaurant also boasts renovated dining room, bar, and patio areas. Diners can start with appetizers such as the lime-marinated mahi-mahi ceviche and drinks from the cocktail list, featuring more than 30 kinds of tequila. Signature dishes include tacos al pastor, certified Angus beef fajitas, and Mexican milanesa?lightly breaded chicken breast served with avocado slices. Encanto Mexican Cuisine also provides live entertainment on weekends and offers party rooms and catering services.
Bright-red walls surround the inside of Flaco’s Burgers & Tacos, which serves a menu of hand-formed burgers given a satisfying crust from a flattop grill and a variety of intriguing sauces and toppings. The Texas burger comes with barbecue sauce and bacon, and a burger named after a mysterious Eric fellow belies his hearty appetite with double meat, two cheeses, and bacon. Tough taste buds rise to the challenge of the Flaming Flaco burger, which is stuffed with grilled jalapeños, cheese, and grilled onions before getting a topper of standard burger fixings—mayo, mustard, lettuce, tomatoes, and pickles. The eatery also folds tacos and burritos full of fillings such as carne asada, chicken fajita, or pork chop. Fresh-cut fries and free WiFi accompany meals, eaten while patrons chat among themselves or gaze at a large flat-screen TV along the wall.
With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and ono-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours.
Ever since it first opened in 1975, El Jarro de Arturo has steadily pushed the boundaries of traditional Tex-Mex cuisine by introducing new flavors and ingredients. These continental inclinations heavily influence dishes such as the bowtie pasta with grilled shrimp and cilantro-pesto sauce, and the grilled salmon with chipotle-spiked mushrooms and mashed potatoes. At the same time, the chefs stay true to their Tex-Mex roots by creating hand-patted corn tortillas and whisking each and every order of guacamole. A selection of enchiladas stuffed with everything from chicken to portobello mushrooms appears alongside other familiar classics, such as beef fajitas in a sputtering iron skillet and chicken glazed with a decadently rich mole sauce.
Although El Jarro de Arturo's menu experiments with Tex-Mex cuisine, the decor stays completely faithful to the source of its inspiration. Earthenware tiles line the floor, Mexican artwork and crafts adorn the walls, and leafy potted plants add a splash of green to the room's warm tones. For a view of even more foliage, the restaurant also seats guests on an outdoor patio section that remains open all year long. The spirited energy of the indoor space grows on Friday and Saturday evenings as a live band performs in front of a dance floor.
The folks at Zagat-rated Paloma Blanca Mexican Cuisine view the restaurant as a family endeavor—not only because many of them have been there since the restaurant opened in 1997, but because of the homelike atmosphere. The staff and patrons are even spending 2012 celebrating the restaurant's quinceañera, or 15-year anniversary. The fiesta feeling is found in the housemade Mexican and Tex-Mex entrees forged from fresh produce, corn tortillas, and spicy salsas. To welcome those with celiac disease, the chefs also provide modified versions of their standard fare with a gluten-free menu. The hacienda-inspired restaurant encompasses several distinct dining areas, each with its own decor, color scheme, and astrological sign. Diners can enjoy their meals on an outdoor patio surrounded by floral landscapes and sparkling fountains or in a brick-walled room permeated with light from hanging sconces and a wall of windows. At the onsite cantina, bartenders pour specialty margaritas, dozens of tequilas, and imported beers.
Sandra Arias was only 12 years old when her family first arrived on American soil. Her parents opened Tink-A-Tako to serve authentic tacos, enchiladas, and Mexican specialties, establishing a legacy that would grow across two decades to 11 locations throughout San Antonio. Today, Sandra, her brothers, and her sister still oversee the kitchens, directing culinary crews as they stuff savory meats into homemade tortillas, adorn enchiladas with a selection of different sauces, and simmer up the chilaquiles. Out in the dining areas, colorful Mexican artwork, ornamental chili peppers, and an absence of Canadian flags give off an authentic Mexican feel. Many locations also boast full bars, outdoor patios, and drive-thru windows.