Hola Amigo's! My name is William Goff and I am the proud owner of Pancho Loco, which was established way back in 1997. Back in 1997 I got this crazy idea that owning a restaurant would be a great way to spend my life so I went out and started living the dream. Now Pancho's is known for its fresh tasty homemade foods!
At Jalisco Restaurant, the Rodriguez family whips up traditional Mexican dishes enhanced by fresh veggies, natural-aged cheeses, and homemade, preservative-free corn tortillas. Every day, chefs blend sauces and marinades from scratch to match with top sirloin steak, pork loin, and lamb shank, as well as ocean-fresh red snapper, prawns, scallops, and Dungeness crab. Crisp chips emerge from the fryer mere hours before appearing on tables to scoop up salsas or remnants of vegetarian burritos stuffed with cactus and black beans. Against a vibrant backdrop of yellow and adobe-colored walls, bartenders rim margarita glasses with salt and lime wedges or feed tropical cocktails to thirsty piñatas.
Coyote Flaco lights a fire in its diners' eyes and mouths through a multifarious menu of authentic Mexican eats. In the relaxed comfort of the outdoor patio, matador tongues become targets for the chorizo norteno ($7.99), a lushly layered dish featuring sautéed Spanish sausage blanketed by a chipotle and cactus sauce, and the carne a la tampiqueña ($16.99), a skirt steak framed by a palatable posse of rice, beans, sausage, guacamole and an enchilada suiza. The Coyote wrap ($11.99), one of Coyote Flaco’s signature menu items, boasts a Spanish flour tortilla stuffed with rice, black beans, cheese, pico de gallo, plus a choice of meats or vegetables. Amp up any Coyote Flaco feast with a liquid pairing such as margaritas by the glass or pitcher, and all talkative tablemates will be free to kick back, cheers, and dispel their fears of autonomous dancing hats.
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.
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.
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