Burrito Parrilla Mexicana treats tummies to tantalizing south-of-the-border cuisine served with a modern aesthetic. Mexican favorites mingle on a menu, such as burritos and tacos made with a choice of six meats that include beef picadillo, chorizo, and marinated al pastor pork that regularly defies physics by cooking on a vertical grill and refusing to proofread Isaac Newton’s autobiography. The restaurant’s dinner plates, such as chicken or steak fajitas, arrive at chartreuse booths inside sizzling skillets and accompanied by an elegantly plated assortment of guacamole, pico de gallo, black beans, and rice.
The most popular Mexican dishes are created inside Senor Jalapeno?s kitchen. Chefs tuck meat, cheese, and veggies inside a torta sandwich, pile the ingredients onto a tostada, and stuff everything inside a taco. The burritos come in two sizes?Baby and Super Big?or are deep-fried to create a chimichanga. The chefs pair entrees like steak fajitas and cheese-stuffed peppers with beans and rice to make it a complete dinner, and diners can also add sides such as guacamole or fries. To complete meals, the eatery offers traditional rice water and housemade lemonade.
Fonda Isabel's vibrant modern Mexican dishes take mouths on a zesty tour of the of the country's mainstays tinged with contemporary touches. Each item on the extensive menu arrives at tables hot and made from scratch. Commence the culinary carnival by splashing a gullible chip into a dunking booth of the flavorful guacamole poblano ($7.95) and celebrate by licking a steak lollipop ($4.95). A loyal cheese enchilada stands by the side of the carne a la Tampiqueña, or grilled skirt steak ($16.95), and the pork carnitas schmooze with a fawning crowd of guacamole, grilled onions, rice, jalapeños, and beans ($13.95). Nautical noshers can noodle for the savory fish tacos ($13.95) or sail through chef specialties, such as the skewered meats of the brochetas ($19.95).
Each week, Salseria’s staff squeezes more than 1,000 limes, collecting the juice necessary for the margaritas they make fresh everyday. The drinks, along with sangria, beer, and more than 40 types of tequila, complement a selection of Mexican food that includes staples such as burritos and tamales. Salseria also honors local Mexican neighborhoods with dishes such as specially seasoned tacos inspired by Chicago’s Little Village neighborhood. The restaurant’s signature salsas and seasonings—which flavor grilled eats such as carne asada, shrimp, and chicken with mole sauce—range from mild to hot, in order to accommodate all reckless to anxious taste buds.
At Amada's Cafe, a sprawling menu of authentic Mexican and Cuban dishes keeps palates satisfied into the late hours. Tacos arrive inside corn or flour tortillas carrying flavorful bounties of carne asada, chorizo, chili rellenos, or pirate gold. Guests can pair seafood dishes such as breaded shrimp or whole red snapper grilled in butter and garlic with refreshing glasses of horchata. The slate of Cuban dishes ranges from classic cuban sandwiches topped with roasted pork, ham, and pickles to ropa vieja, tender pieces of shredded beef bathed in a Cuban-style tomato sauce.
Irineo and Teresa Jimenez emigrated from Guanajuato, Mexico, to the United States on a quest to share their enchiladas, fajitas, and other Mexican favorites with the public. In 1981, their dream became a reality when they opened the doors of Santa Fe Restaurant. And more than 30 years later, the eatery now boasts two locations run by their six children, who serve the same classic dishes including steak tacos and grilled pork chops slathered in ranchero sauce. Meals are completed with award-winning margaritas and more than two dozen tequilas, such as Don Julio Blanco and 1800 Silver. The eatery?s bartenders also uncap bottles of Mexican beer and serve wine by the glass or quart.