Sizzling Central American cuisine serenades senses in Estela's family-friendly interior, where customers can surf waves of free WiFi or challenge friends to games of foosball in between their savory bites. Start with a zesty appetizer such as mexican-chicken egg rolls ($6.90) before reeling in an entree such as pan-fried sea bass ranchero ($12.75) or a loaded combination platter ($9.60–$10.20). Homemade flan, fried ice cream, or choco tacos ($4.95–$5.95) can sweeten stomachs while a kaleidoscope of tequila from the restaurant's full bar adds sugar to the sentiments of dining love birds and old pinochle partners. Drool over the entire dinner menu, which also includes children's specials and vegetarian options, on Estela's website.
A mural of a skateboarder towers over Burrito Boarder's outdoor patio, reflecting the restaurant's fusion of freshly made Mexican fare with boarding culture. Inside, skateboards hang from the ceiling as cooks kick flip into an open prep area and customize Mexican favorites using organic and hormone-free ingredients. Guests draw up a blueprint for their entrees, starting with a style, such as a Burrito Bomb or a salad bowl, before constructing an edible edifice from fillings that include carne asada and achiote-marinated mahi-mahi. In addition to the quick-order fare—which also includes dips and soups—the kitchen serves up imported sodas and specialty beers.
The restaurant's dining area harmonizes with the kitchen's eco-friendly practices, surrounding visitors with reclaimed and recycled materials, making it more environmentally responsible than most animals, which are made of all new materials. Additionally, all of Burrito Boarder's cutlery is stamped from 100% corn-based materials, making it biodegradable.
El Zarape Mexican Restaurant sates cravings for bold, spicy flavors all week long with homemade fajitas, seafood, and desserts. The kitchen refuels empty stomachs with hearty burritos, taco salads, and vegetarian quesadillas. Rice and refried beans complement meals and bartenders blend sangrias and margaritas according to Zarape’s own recipes, discovered by playing Jimmy Buffet cassettes backward.
Named for the indigenous peppers dwelling in the Mexican state of Puebla, Poblanos uses the freshest ingredients for its selection of south-of-the-border sustenance. Vaqueros exhausted from a day of roping piñatas can unwind with a libation from Poblanos' extensive bar, such as the Margarita Poblano ($9) or a pitcher of the house margarita ($16.99), as they nosh on the restaurant's complimentary chips and salsa. Come entrée time, diners have no lack of flour-tortilla'd options, as Poblanos boasts an array of burritos, tacos, quesadillas, and enchiladas. The grilled-steak Burrito Grande ($9.99) rolls meat, onions, beans, rice, queso dip, lettuce, tomato, and sour cream into a zesty zarape, while the Tacos Suprema ($8.99 for two tacos, $9.99 for three), available in both hard shell and the easier-to-talk-to soft shell, can be stuffed with ground beef, shredded chicken, or refried beans. Diners with eyes and stomachs in comparably large sizes can opt for the chimichangas ($8.99 and up), which account for the third-largest land mass in the state of Florida at any given time.