For more than 25 years, the Avila family showcased their family recipes and from-scratch salsas at Pepe and Chela's. These days, new Aliva family owners, run the Mexican eatery, though they stick closely to the Avila?s legacy. That means serving up more than 35 entrees, including the El Jefe burrito, a 12-inch flour tortilla chock-full of rice, beans, cheese, and your choice of meat.
Said entrees merely skim the surface of Pepe and Chela?s menu options, which range from tortas with housemade chorizo to fried poblano peppers stuffed with cheese. Besides continuing the tradition of from-scratch salsas, the culinary team pairs housemade chips with a signature guacamole, made from hand-selected avocados, diced tomatoes, and jalape?os. Each zesty feast unfolds amidst the restaurant's warm red walls, Spanish ceramics, and a booth reserved exclusively for Zorro.
At first glance, passersby may think that the wood-paneled exterior and wagon wheels of El Charro Mexican Restaurant were transplanted from the Wild West. But when diners dig into cheese-smothered burritos, spicy seafood, and chicken and beef brought to life with Mexican spices, they know they've traveled south of the border. The sprawling menu satisfies cravings for everything from chimichangas and quesadillas to traditional shrimp soup and huevos rancheros. For dessert, servers bring out puffy sopapillas or supply churros for diners to joust with.
Cielito Lindo Mexican Restaurant's chefs specialize in producing the bold flavors of our national next-door neighbors. A complimentary basket of chips 'n' salsa greets diners, and entrees include the camarones al mojo de ajo, in which grilled shrimp join forces with a healthy portion of rice and beans. Margaritas complement dinners or serve as a tongue-loosening agent for lectures on the history of shredded lettuce. The restaurant’s outdoor dining area offers open-air eating and allows pets, and it regularly hosts special events and live mariachi music, saving diners the trouble of bringing their shoulder-mounted boom boxes.
Breakfast, lunch, dinner, and happy hour: also known as great times for Mexican food. Tortas Jalisco ensures that no meal or snack goes by without the possibility of fresh, authentic Mexican eats. Using local produce in everything from the homemade tamales to the huevos rancheros, the chefs whip up tasty creations alongside serving breakfast all day. Diners can enjoy margaritas with meals of gorditas, chimichangas, or burritos, and if it's not quite happy hour time, horchata makes for an equally satisfying pairing.
When diners arrive at Frida's Contemporary Mexican Cuisine, they glide across sleek hardwood floors toward plush booths and tables surrounded by coral-hued walls and modern hanging lights. Amiable staff members whisk colorful dishes topped with regional spices and seafood toward their waiting taste buds. After filling their bellies with the authentically Mexican fare, guests can lounge in the bar area, harnessing enough low-alpha brain waves via nine big-screen high-definition TVs to properly digest a meal.
With its dark wood-paneled walls, antique road signs, and murals of Mexican pueblos, Kokopelli Mexican Cantina’s dining room resembles the fusion of a southern roadhouse and taqueria. It’s a fitting backdrop for a menu of homemade tamales, burritos, and enchiladas sprinkled with southwestern flourishes, like the pepper jack cheese layered on spinach enchiladas or the crab and white-wine sauce stuffed in the tucumcari's flour tortillas. Fajitas—Kokopelli Mexican Cantina’s specialty—feature strips of shrimp, steak, and chicken seasoned with a piquant blend of spices and scoops of homemade guacamole.
Kokopelli Mexican Cantina is a member of the Kansas City Originals, an alliance of independent eateries and chefs dedicated to nurturing, growing, and regularly basting the local culinary scene.