The burrito is a self-contained tour through the worlds of meat, beans, and spices, a melting pot of food culture. Embark on a culinary adventure by perusing the restaurant's Tex-Mex menu, full of fresh ingredients that are never canned nor frozen nor stored in an insulated fanny pack. At Freebirds, the customer decides on the contents of each burrito, like filling a tortilla papoose full of meats, vegetables, and cheeses. Burritos range in size from the smallest, the hybrid, to the biggest, the super-monster ($4.69–$12.86). They can be stuffed with slow-roasted carnitas, grass-fed steak, fire-grilled chicken, or fresh non-meat-based vegetables and wrapped with four flavors of tortilla. Also available are a host of other Tex-Mex favorites, such as quesadillas ($5.43–$6.19), tacos ($1.59 each), and Baja chicken enchilada soup ($3.79/bowl).
All-important opening acts include the tableside-prepared guacamole ($12 if not dining on Tuesday or Wednesday), which is freshly sliced, diced, mashed, and smelted before the salivating eyes of feasters, or the classic Nachos Amador con Langosta, topped with lobster, black-bean puree, avocado, jack cheese, roasted-tomato salsa, and jalapeño jelly ($12). Brace your buttons for a mariachi-inspired bursting with one of Trece's main entrees. Options range from the vegetarian-friendly chile relleno vegetariano stuffed with spinach, goat cheese, and pecans ($18) to the hearty 12-ounce New York strip ranchero ($32), a mesquite-grilled cut topped with dark forest mushroom, morita-chile salsa, and chorizo.
Though Luna de Noche's menu doesn't stray far from its Mexican roots, the restaurant’s chefs introduce nuanced flavors in all their dressed-up versions of Tex-Mex classics. As staff members make guacamole tableside for patrons, they may add unique ingredients such as pecans, creating a dish that is as distinctive as it is traditional. Even the margaritas—served frozen, on the rocks, or from a hose—build on the classic recipe by incorporating ingredients such as Kahlúa, fresh jalapeño juice, or housemade sangria.
Chef Salum’s vision for Komali is to distinguish authentic Mexican flavors and preparations from popular Tex-Mex cuisine, and to expand appreciation for the gastronomical culture. Komali now joins its sister restaurant next door with an invitation to share in Chef Salum’s passion for the authentic flavors his native Mexico.
For four decades, the cocina at Herrera's Restaurant has conjured up tasty Mexican vittles for belly-based fiestas. Wrap your tongue around a duo of beef burritos ($9.49), which bundle chili con carne and cheese within a flour-tortilla blanket, or the cheese enchilada, which rooms with a pair of meat-free cheese-taco twins ($8.49). On a different plate, one beef taco serves as the dividing line between two quarreling beef enchiladas, and a buffer of rice and beans ensures neither beef enchilada can leave the plate without hugging the other ($9.49).
Avila's Restaurant honors two family traditions, serving time-honored family recipes on a menu bursting at the seams with traditional, home-style Mexican and Texan dishes. Start your meal with nibbles of loco nachos, a beefy, beany, cheesy nacho plate topped with sour cream and guacamole ($9.95), or get your greens with a simple serving of guacamole ($3.95 small, $6.95 large). Brisket tacos ($10.95) and a chili relleno with cheese ($9.95), beef ($10.95), chicken ($10.95), or brisket ($11.95) inhabit Avila's list of specialties, and grilled savories such as Steak A La Mexicana, a 14-oz. rib-eye with sautéed onions, peppers, and Monterrey jack ($18.95), peacefully inhabit carnivorous belly forests. A menu of lunch specials is available Monday through Friday from 11 a.m. to 3 p.m. (each entrée is $7.25), and aquas de limón y melon ($2 each) quench the thirst of two nations. Avila's is closed on Sundays.
For the last 25 years, Ricardo and Michelle Avila have been dabbling with spices and tenderizing meats, meticulously perfecting the recipes that populate Mextopia’s menu. From brisket gorditas to guisado de puerco—a house specialty of braised pork loin in chili cascabel sauce—the traditional and Tex-Mex entrees pair with a roster of beers from Mexico and Central and South America. During happy hour on Thursdays and Saturdays, the draft beers are served with complimentary plates of sweet-and-spicy bacon in an effort to provide the community more protein in preparation for hibernation. The savory-sweet combos can be enjoyed on the outdoor patio or inside, where the purple glow of neon lights washes over the granite-topped bar and warm orange walls cultivate a festive atmosphere.