Chefs at Abuela's Tacos pair made-to-order tortillas with eight styles of meats to craft satisfyingly simple, authentic Mexican dishes. Abuela’s versatile tortillas transform into tacos (starting at $2.50), burritos (starting at $5.50), quesadillas ($4.50), or chips and salsa ($1.75). Any of Abuela's protein-based meal anchors can find respite in the restful wrap of a soft tortilla or the firm embrace of its toasted cousin. Abuela's tenderly grills its asada with perfectly measured seasoning to produce succulent, seasoned juices. Cooked for 3.5 hours, barbacoa challenges the world's best boyfriends with its tender disposition, smoldering charm, and unusually long primping time. Customers who color inside the lines can order grilled chicken or venture beyond the border with Abuela's popular lengua (cow tongue). The al pastor marinates in sweet spices and imparts its tender taste to saccharin-savoring teeth. Top-selling chicharron verde simmers on the stovetop for an hour before being swaddled in a tortilla, garnished with chili verde and plated. Breaded and fried fish or shrimp can festoon each of the three entree choices ($.99 extra on tacos or burritos). Bowls ($5.50) can substitute for tortillas where carbohydrates are not welcome.
Mundo boasts an innovative menu of upscale Mexican fare conceived by their award-winning Yucatán-born chef, Robert Solano. Typical midday meals feature familiar flavors in gussied-up guises and include upscale tortas, tacos, and quesadillas alongside enticing entrees such as the braised-short-rib enchiladas ($12), doused in roasted-tomato and jalapeño-garlic sauce, and the prime-beef-tenderloin chile relleno ($18) with goat cheese and chipotle sauce. The sophisticated dining room at Mundo features crisp table linens, pendant lighting, and orange-glowing wall sconces that create an intimate atmosphere. Call ahead for reservations to the swank eatery and enjoy a lingering lunch in the posh surroundings.
The freezer cases in Casa Don Juan's kitchen make great echo chambers. They stand almost empty because the crew crafts the menu of traditional Mexican dishes exclusively with fresh, never-frozen ingredients.
Frida Kahlo prints peer down on diners as they chow down on plates of cheese-stuffed chili rellenos, cheese enchiladas, and beans. Plato Casa Don Juan, with its heaping portions of pork chops or chicken breast with mexican sausage, rice, and cactus salad, provides patrons with an ideal place to hide their favorite lucky pennies.
Festive streamers of colorful cutouts flutter above Casa Don Juan's jumbo Cadillac margaritas, which brim with tequila, Dr. Swami & Bone Daddy's mix, and Grand Marnier. Standing tall in the middle of the dining room, a thatch-roof bar houses a chorus of liquors and Mexican pottery, and a kaleidoscopic array of gleaming plates lines the bright-yellow walls to memorialize the chef's blank canvas.
The Original Lindo Michoacan takes its name from the Mexican state where owner Javier Barajas was born and raised. As a young man, Javier attended a seminary school. There, he befriended a nun named Sister Anita who taught him the recipes and culinary traditions of Michoacan cuisine. Those regional techniques have helped the Zagat-rated restaurant earn one of the Las Vegas Review-Journal's Best of Las Vegas awards for eight years including a 2012 Reader's Pick for Best Mexican Restaurant. Those lessons shine through in dishes such as Pollo con Tomate Estilo—a sautéed mix of chicken breast, tomatoes, onions, sour cream, and spices inspired by the town of Zirahuen—or the Birria de Chivo—a traditional festival dish of fresh goat meat cooked in dried chiles and beer instead of water. Hundreds of tequilas populate the shelves of a full bar, and on weekends, festive mariachi bands sing traditional melodies or passages from Atlas Shrugged
At Baja Fresh, spice-yearning patrons sample comforting casual Mexican-style fare consisting of fresh ingredients and tasty vegetarian options. Find the magical place where appetizers and main courses intersect with a spicy nacho burrito, stuffed with cheese, black or pinto beans, queso fundido, jalapeños, crunchy tortilla chips, and salsa crema ($6.39). Tortillas are swapped for a bed of lettuce, and human hands are traded for forks in a controversial cybernetic-augmentation program when burritos are served in bowl form ($6.69). A crispy mahi mahi taco consisting of hand-breaded and fried mahi mahi, cabbage, pico de gallo, and a tangy dressing, rests inside two soft-shell casings to protect succulent contents from jealous stares and amorous refried beans. Kids' combo meals ($3.99) and Baja Fresh Favorites such as steak quesadillas ($7.99) and chicken-tortilla soup ($4.99 solo or $6.99 with a side salad) join hands with other featured items to form Baja Fresh's extensive menu.