Avocados Restaurant is known for its generous portions. Each heaping burrito is piled high with rice, beans, cheese, salsa, sour cream, and guacamole, as well as a choice of filling such as roasted pork or grilled shrimp. Diners can also opt for fajitas, quesadillas, tacos, and wraps.
Ahi seared tuna over soba noodles. Teriyaki chicken skewers. Oriental chicken dumplings. Items like these aren’t found at the typical Mexican restaurant, but they fit right in at Agave’s Tequila Bar & Lounge, where a quick glance at the appetizers makes the eatery’s culinary twist clear: Mexican food, with an Asian influence. There’s no shortage of traditional south-of-the-border favorites, but on the whole, Agave’s chefs turn things up a bit when it comes to their tacos, burritos, and quesadillas, offering customers fillings beyond the usual ground beef and grilled piñatas—for example, fried Montauk flounder, sautéed tiger shrimp, and grilled sesame tuna. The house specialties deliver as well, with everything from traditional seafood paella to tuna bronseado splayed across rice beneath a crown of Asian slaw.
However, there's no mixing of cultures when it comes to Agave’s drinks. As a tequila bar, the eatery is, of course, known for flights of Don Julio, Partida, and Corzo, and bartenders also muddle fresh margaritas on the spot. Patrons can enjoy their sips amid the glow of NFL games every Sunday and Thursday, or head upstairs and dance to live salsa and reggae music.
Salsa Salsa's cooks prepare sumptuous specialties such as BLT tacos, 3 way sizzling fajitas, and specialty quesadillas. Diners can also choose healthy options such as vegetarian eggplant chili or whole-wheat burritos filled with garlicky spinach. Over 60 types of tequila are offered as well as mixed margaritas and sangria muddled with premium spirits and fresh fruits.
The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.