Moctezuma’s first came to life in 1978, when Arturo Garcia decided to share his culture, love of cooking, and knowledge of the correct spelling of “Montezuma” with Northwest diners. To this day, diners can expect excellent service and a tasty menu of authentic, home-style Mexican cuisine prepared from the finest ingredients. Focus the palate with some fiesta queso dip ($5.99) or some chorizo bean dip ($5.99), then use your mouth mowers to shred a carne-asada salad ($11.99) with homemade chipotle-ranch dressing. Discriminating diners can find out what it takes to win Weekly Volcano's brutal, no-holds-barred Tournament of Tacos by trying a serving of Mexico City tacos ($12.99) stuffed with carne asada, marinated chicken, or pork carnitas. Final Fantasy fans, meanwhile, will get a kick out of watching the waiter cast Firaga on a plate of steak, chicken, or shrimp fajitas ($16.49) using a little gold tequila and a flamethrower. And if a cheddar-, guacamole-, and sour-cream-topped chimichanga ($11.99) doesn't make one sufficiently nostalgic for one's former life as a mermaid, enjoy a plate of camarones a la diabla ($14.99) with rice and sautéed vegetables, or happily consume a Cabo shrimp cocktail ($12.99) and then wash away the evidence with a refreshing Jalapeño Margarita, with house-made jalapeño-infused tequila, triple sec and fresh-squeezed citrus juices, hand-shaken and served in a 20 oz. shaker ($7.95).
Since Frank Tonkin Sr. opened his first Taco Time in 1962, each location has hand-chopped its own vegetables and concocted pots of fresh-cooked pinto beans every morning. Try the classic beef crisp burrito ($2.79) or its meat-free cousin, the veggie soft taco ($4.69), with a side of spherical, seasoned Mexi-fries ($1.69 for a regular). Watch your figure through southwest chop-salad-colored glasses, with black bean and corn salsa, pico de gallo, and mixed veggies ($5.59). Or opt for a cup of white chicken chili, another of many healthy options at just 139 calories ($1.99).
Chevys serves up Mexican fare in Texas-sized portions, with salsa and tortillas made from scratch daily. Begin by ordering a bowl of guacamole to witness a server capture, skin, and gut a live avocado right at your table before hand-mashing it into fresh guacamole. From there, let your taste buds tango across tender tamales of real masa (wrapped by hand each morning), or play mad scientist and suture together an electrified monster plate from enchiladas, tacos, tamales, flautas, and chile rellenos ($11.99 for any two, $13.29 for any three, $14.49 for any four). Seafarers, meanwhile, will want to try the seafood enchilada ($13.69)—a mélange of shrimp and blue crab sautéed in white wine and garlic that's folded into corn tortillas with veggies and Jack cheese, then topped with spicy habanero-pesto cream sauce. To keep the hot peppers and piquant salsas from singing the sinuses, douse your mouth-flames periodically with a prickly pear or blue agave margarita ($6.95) mixed with top-shelf plata, reposado, or añejo tequila.