In true Mexican culinary tradition, the tortilla plays a major role at Cancun Family Mexican Restaurant, encasing an extensive selection of enchiladas, burritos, quesadillas, and chimichangas. But the menu also includes plenty of specialty entrees without corn or flour shells, such as pescado veracruz, a halibut fillet grilled with garlic and lemon and paired with rice and beans. There's also steak picado, strips of sirloin sautéed with onions and peppers, and chile verde, morsels of marinated pork loin colored with green tomatillo sauce and the rosiness of forks inflamed by the dish's spiciness.
For Anthony and Denise Sierra, California-style burritos aren't just a fast and healthy meal. They're a tribute to Mark Tryhubczak, the chef and friend who brought them together. After teaching Anthony to cook and Denise to tend bar, Mark introduced the couple at his own burrito shop, Block Island Burrito Company. Together, the trio turned the fledgling business into a local gem in the early 1990s. Though Mark has sadly passed away, his legacy lives on through Anthony and Denise's joyful eatery, which helps patrons to build their own memories around plates of nachos and steaming bowls of chili. Anthony handcrafts the entire lineup of edibles each day, making every bite more refreshing than a mentholated dunk tank. Flour tortillas encase seven types of burritos, which teem with seasoned meats and colorful veggies such as bell peppers, sweet corn, and ripe red tomatoes. Instead of gift-wrapping microwaves and trimming sun rays with frosting, guests can celebrate heat waves on the patio while sipping festive margaritas and three types of sangria.
Tortilla Flats tempts tasters with an alluring melting pot of classic Mexican eats, peppered with hints of Cajun and southwestern cuisine. Lunch and dinner patrons can sup on an eclectic array of quesadillas, sandwiches, salads, classic Mexican combination plates, and entrees. Debate the anatomical impossibilities of an order of wild boar wings (plain, buffalo, or barbecue style, $8.99) before moving on to heartier fare such as the cowboy steak tips ($14.99) or the habanero mac 'n' cheese ($13.99). Combinations of tacos, burritos, tamales, and enchiladas tantalize statisticians with a bevy of possibilities ($7.95–$9.95), and blackened catfish Naw Leens ($13.95) and Bayou Crawdad cakes ($9.50) transport taste buds to the murky environs of Cajun country, replete with Zydeco-blasting tooth accordions.
If your diet of boiled cauliflower and dry-curd cottage cheese has left you hungry for habanero-inspired anything, plunge a warm tortilla chip into the depths of the seven-layer dip ($8.99), or try the spicy shrimp "snake bite" poppers ($8.99), crisp fried jalapeño poppers stuffed with shrimp and cheese. Cactus Grille's extensive entree selection includes bejazzled burgers and other hand-held delights, such as the chipotle bacon cheeseburger ($8.49), smothered with chipotle mayo sauce, or the salmon chimichanga ($14.99) with poblano molé sauce. Other enticing options include Cactus's house-specialty barbecue ribs ($13.99 for a half rack), slow-cooked and doused with the house Mayan barbecue sauce, or the DIY filet dinner ($18.99), wherein sliced portions of filet pre-cooked rare arrives at your table along with a sizzling cast-iron platter that allows you to sear the meat to your desired degree of doneness. Mexican-dining traditionalists will enjoy the selection of burritos, enchiladas, tacos, and fajitas, while dessert-inclined diners will find solace from the fiery fare in the southern plantation key lime pie ($4.95) or cheesecake chimichanga ($4.95).
Del Rio Mexican Restaurant’s chefs strew spicy meats and salsas across tortilla canvases to conjure burritos, enchiladas, and other south-of-the-border masterpieces. Spoons dive for clams, scallops, mussels, and shrimp in the zarzuela’s bubbling ocean of tomatillo sauce, and knives slam like tiny bats against poblano peppers filled with a piñata-like assortment of meats and veggies. Tacos, burritos, and enchiladas from across the menu team up on combination plates, whose spices meet their match with cool sips of fruit-flavored Mexican soda.
Bebop Burrito's cuisine offers build-your-own meals, five varieties of salsas ranging from mild to seriously hot, and deliciously edible burrito casings. Step right up and start your order by choosing a giant flour burrito or quesadilla tortilla, three soft or crispy taco shells, or a Bebop bowl lined with Romaine or cilantro brown rice. Fill the delicious receptacle with shredded beef ($6.45), chipotle-marinated grilled chicken ($6.25), braised pork ($6.35), a fresh seasonal vegetable ($6.25), or veggie-friendly rice, beans, and cheese ($4.25). Shots of salsa, such as fresh corn or tomato, green tomatillo, and hot tomato and roasted chilies ($1 each), breathe fiery life into any creation. Add an extra garnish such as sour cream ($0.55), guacamole ($1.65), or crunchy citrus slaw ($0.75).
Jalapeños Grill's open kitchen and terra-cotta-colored walls please patrons' scanners, and authentic south-of-the-border dishes treat tongues to sweet and spicy flavors. Diners polish taste buds with appetizers such as shrimp vallarta, sautéed jumbo shrimp hot tubbing in chipotle-honey-mustard sauce and melted cheese ($10.99).