The good people at Tin Star have been serving up their inventive, Southwestern-inspired, casual fare, which is made from scratch with fresh ingredients, since 1999—otherwise known as the year Y2K became all too real. After perusing the wide-ranging menu, start a satisfying supper with an order of the fresh-made guacamole ($4.29) or the house-specialty smoky grilled tomato queso ($3.99). Entrees include full-sized salads ($7.49), disassembled burrito-esque bowls ($6.99–$7.99), traditional fajitas ($8.99–$9.99), and quesadillas ($5.99–$7.49), alongside a cornucopia of tacos and house favorites. Opt for the Southwest grilled tilapia, topped with pico and chimichurri sauces ($9.99), or the bacon blue cheeseburger tacos ($7.49), which, like their unshelled inspiration, are highly susceptible to hamburglary.
Leading the charge in Los Vaqueros' two area restaurants, Chef Cisneros imparts his third-generation culinary expertise to crafting flavorful Tex-Mex dishes from a stash of local poultry, fruits, and fresh veggies. At the flagship Fort Worth location, set within a former warehouse, a flight of yellow steps leads through a leafy archway into a lively dining room filled with vintage cowbells, tin signs, and Air Jordan horseshoes. The Weatherford location sits within Crown Valley Golf Club, where patrons dine on enchiladas, tacos, and burritos as wild golf balls cheep from their perches on the windowsills.
Puerto Vallarta Grill honors the coastal city of its namesake by offering a menu teeming with seafood. Fresh fish fillets cooked in white wine come prepared nine different ways, from the spicy Diabla fillet to the breaded and fried version, each matched with french fries or mashed potatoes. Flour and corn tortillas blanket fish tacos crowned with cilantro and jalapeños, and traditional ajillo shrimp wears red chili and garlic like its Mayan ancestors.
Led by pillar of the Plano community Fortino Trujillo, the quick-handed team at Tino's Too simmers and sizzles a menu of hand-rolled enchiladas, all-day weekend breakfast, and menudo and caldo every day. The Tino's Special ($10.25) leaves no cornerstone of quick Mexican cuisine unturned with a beef enchilada, deluxe taco, tamale, and a host of fixings, whereas the chimichanga's deep-fried flour tortilla bursts with beef or chicken topped with sour cream and veggies ($8.10). Tender chicken works together with onions and peppers to provide a protective layer between eager tongues and the sizzling skillet that hosts the fajitas ($12.25).
In the kitchens at Mijo's Mexican, cooks wrap large flour tortillas around seasoned ground beef in burritos and sprinkle grilled steak with spices in enchiladas. Outside the kitchen, plumes of steam rise from sizzling shrimp fajitas as waiters cart the dishes to patio tables. Additionally, sampler platters let you combine Mexican staples such as enchiladas, tacos, and flautas in one meal without stealing them from the tables of diners distracted by an argument about non-Newtonian fluids.
Known for its award-winning margaritas, Don Julio’s also wins guests over at several Texas locations with a variety of Mexican specialties, including guacamole made tableside. The chefs take pride in using fresh chicken, housemade chipotle sauce, seafood bought fresh at local Kemah markets, and a hearty amount of beans and avocado to flavor dishes. Entrees take their names from various Mexican cities, such as the Puerto Vallarta—a combination of enchiladas, tacos, tamales, and puffed chili con queso.