Though it’s a national brand with locations sprinkled across 14 states, Chevys Fresh Mex doesn’t succumb to shortcuts at any of its restaurants. The expert chefs at each eatery gather together fresh ingredients to prepare the entire menu from scratch, whether they’re infusing chicken enchiladas with chipotles or simmering fragrant cauldrons of their homemade tortilla soup. Even though this hands-on approach harkens back to the foundations of Mexican culinary traditions, chefs also give each dish a contemporary twist—tacos meet flavorful drizzles of chipotle aioli, slow-roasted carnitas mingle with fresh oranges and lemons alongside fajita platters. Meanwhile, bartenders engage in serious agave innovation with top-shelf margaritas in flavors such as prickly pear and spicy mango.
Taqueria Tenangos's guests are welcomed by a menu brimming with authentic Mexican flavors and anchored by homemade salsas and house-made tortilla chips. Nine protein-packed taco selections arrive overflowing with stuffings of succulent carnitas ($8.99), fresh fish ($10.49), or savory pork ($8.99), before supernachos ($8.99) swoop down to save guests from any lingering post-repast hunger pains. Those unsuccessfully hampering a hankering for sea meats can reel in plates piled high with sizzling shrimp fajitas ($12.99), and tostadas ($7.49+), and cheese-laced enchiladas ($8.99+) provide delicious relief for mouths tired of navigating sharp corners. The authentic eatery's inviting confines welcome famished families to practice their high-school Spanish via a Telemundo-tuned TV or to relax on the outdoor patio that––like bathing in a scalding tub of fortified milk––provides the only surefire means of soaking up a daily dose of vitamin D.
Chef Zé Carlos Jiménez's whole career is a balancing act. As a child growing up in Cuautia Morelos, Mexico, he spent his afternoons in a de facto apprenticeship in his grandmother's kitchen. He watched her roll handmade tortillas and tinker with spices before finding just the right blend to balance out her homespun dinners. As an adult, Chef Zé Carlos treats his own kitchen as a playground, paying homage to his grandmother's family recipes while fusing traditional Mexican street food and fine dining—a style he calls New Mexican Gourmet Cuisine.
The menu—complete with a touching epigraph to Meche, his grandmother—is a compendium of his attempts to blend the two worlds. On the haute end of the spectrum are dishes like the Nopales salad, brimming with pickled cactus and his own housemade vinagrette. Fish-and-shrimp tacos sprinkled with fresh cilantro hold down the street-food side of the culinary fort. Where the menu shines, though, is somewhere in the middle, with dishes such as the molcajetes—Spanish for "stone mortar." The upscale take on Mexican comfort food blends beef or shrimp in the eponymous stone dish along with the tastebud-tingling flavors of nopales, chorizo, and roasted tomato-tomatillo sauce.
You're immersed in the lively flavors and atmosphere of Mexico the minute you walk into Frida Mexican Restaurant. The bright pink walls?adorned with a painting of Frida Kahlo herself?mirror the spicy ingredients chefs use to season succulent cuts of carnitas, spit-roasted al pastor pork, and savory fish tacos. Chefs layer these meats atop tortillas for the house tacos, as well as on slices of fried masa huarache to create a hearty dish similar to a flatbread. For drinks, however, staff veer away from these spicy flavors in favor of cooling glasses of beer, thirst-quenching bottles of Jarritos, and beer cocktails. These can incorporate anything from a splash of lime juice and salt to a blend of hot sauces and shrimp reminiscent of a bloody mary.
Cinco Cantina & Tequila Bar's agave-savvy staff pours artisan tequilas at a bar softly lit by punched-tin lanterns. Duos or quartets of tasters sample three shots of blanco, anejo, and reposado tequilas crafted in small batches by respected distillers such as Don Julio and Tres Generaciones. Spiced chips surf creamy waves of classic guacamole between sips as patrons strain to overhear salsa-themed knock-knock jokes whispered by brightly colored masks on the walls.
The cooks in Taco Shop’s kitchen stuff burritos, tacos, and tortas with traditional Mexican meats ranging from carne asada and carnitas to barbacoa and al pastor. They also pile these seasoned proteins onto towering platters of nachos and hide them inside gooey quesadillas. In the dining room, tangerine-colored walls brighten up the space and make guests feel like tiny pieces of pulp.