Salsa Salsa's cooks prepare sumptuous specialties such as BLT tacos, 3 way sizzling fajitas, and specialty quesadillas. Diners can also choose healthy options such as vegetarian eggplant chili or whole-wheat burritos filled with garlicky spinach. Over 60 types of tequila are offered as well as mixed margaritas and sangria muddled with premium spirits and fresh fruits.
Taco Loco complements its dinner and lunch menus with more than 50 premium tequilas, earning the title of Best Mexican Restaurant from readers of the Fairfield County Weekly and a 2007 feature in the New York Times. In the traditional spanish paella ($22.95 for dinner; $17.95 for lunch), bites of chicken and chorizo don miniature snorkels to mix with lobster, mussels, and scallops in a sea of spanish saffron rice. Chefs deep-fry grilled chicken and cheese inside blankets of tortillas, resulting in golden-brown chimichangas ($13.50 for dinner; $8.95 for lunch), and fill shrimp, steak, or mahi-mahi tacos ($12.95+ for dinner; $8.95+ for lunch) with fresh tomatoes and avocado. Thirsty patrons can toss back one of Taco Loco's more than 50 premium tequilas or share glasses of margaritas made with fresh fruit and garnished with blue agave's naturally salty seeds.
As Lou Solis—owner of Don Carmelo's Mexican Grill—sees it, going out to a Mexican restaurant is a two-part experience. The first part is the food, which he bases on authentic Mexican family recipes and whispers from aging cacti. The second component is the air of festivity. “I loved the Mexican atmosphere,” Solis says. “It’s a party. It’s a destination. It’s not just to get something to eat quickly.” And the food is easy to savor––Solis sources his ingredients from Mexican distributors and fresh deliveries of local produce and meat every day.
Avocados, jalapeños, and tomatillos. These staples of traditional Mexican cuisine take center stage at Tacos Mexico, where the dishes’ rustic simplicity lets their flavors shine through. Chefs nestle tender morsels of steak, carnitas, or chorizo into corn tortillas to create their signature tacos, and they also turn out more complex entrees, such as cubes of pork loin blanketed in a rich mole sauce or vegetarian options that spotlight portabella mushrooms and cacti.
As guest conclude their meals with sweet nibbles of tres leches cake or coconut flan, they can listen to the ebb and flow of a soccer match broadcast on the flat-screen television hanging over the bar. Nearby, a belt of cornflower blue wraps around the dining room’s bright, yellow walls, which bear paintings of traditional Mexican pueblos rather than Mexico’s newest moon colonies.
Ahi seared tuna over soba noodles. Teriyaki chicken skewers. Oriental chicken dumplings. Items like these aren’t found at the typical Mexican restaurant, but they fit right in at Agave’s Tequila Bar & Lounge, where a quick glance at the appetizers makes the eatery’s culinary twist clear: Mexican food, with an Asian influence. There’s no shortage of traditional south-of-the-border favorites, but on the whole, Agave’s chefs turn things up a bit when it comes to their tacos, burritos, and quesadillas, offering customers fillings beyond the usual ground beef and grilled piñatas—for example, fried Montauk flounder, sautéed tiger shrimp, and grilled sesame tuna. The house specialties deliver as well, with everything from traditional seafood paella to tuna bronseado splayed across rice beneath a crown of Asian slaw.
However, there's no mixing of cultures when it comes to Agave’s drinks. As a tequila bar, the eatery is, of course, known for flights of Don Julio, Partida, and Corzo, and bartenders also muddle fresh margaritas on the spot. Patrons can enjoy their sips amid the glow of NFL games every Sunday and Thursday, or head upstairs and dance to live salsa and reggae music.
At Los Cabos Mexican Restaurant, everything from the cheese-infused guacamole whipped up tableside to the tender charbroiled carne asada is made from scratch every day. Each dish draws on three generations of family recipes perfected by cofounders Jose and Sergio in 25 years of combined culinary experience. The extensive menu pairs dozens of Mexican staples with more than 20 flavors of margarita, including jalapeño lime, mango, and cucumber, and recent renovations have updated Los Cabos’s interior to include an in-house tortilla station and an expanded bar area capable of hosting the entire Vienna Boys Choir