Calling El Rodeo a Mexican restaurant is a bit oversimplified. Yes, they serve traditional south-of-the-border dishes, such as Mexico City?style enchiladas suizas with tomatillo sauce and tilapia Veracruz with avocado salad. But the menu also includes Texan and Californian versions of classic recipes?there's California-style burritos in flour tortillas, for instance, and a Tex-Mex fajita-quesadilla that's actually one of the restaurant's most popular dishes. The flavored cocktails are a delicious complement to any entree, from the mango mojito infused with fresh puree to the blue-cura?ao margarita infused with blue.
Experience one of Chubby's namesake edibles with one of 17 taco options, such as the grilled tilapia topped with chipotle cream sauce, or the Barbacoa with barbecued beef, cilantro, and onions ($1.50–$3 each). Those who prefer plant meat can opt for a portobello mushroom offering with a blanket of pico de gallo. Reviewers rave about Chubby's salsa, a garden of tomatoes, spices, and more blended under dancing feet like a fine wine. Visit the website to view the full menu, which also includes a variety of burritos, quesadillas, gorditas, tortas, and nachos.
Creating every ingredient in-house, Baja Burrito constructs burritos and tacos California?style, which means using fresh ingredients. Carnitas, carne asada, and or chicken verde dot the menu, lined with ingredients such as homemade chipotle-cream sauce, as well as fresh-made salsa sided by housemade chips.
In Munchies Mexican Bar and Grill's sunny dining room or airy outdoor patio, guests tap the menu for authentic sub-border entrees and appetizers. Savor tender grilled chicken on a bouquet of rice with the arroz con pollo ($12.95) or seek out meaty mouthfuls of pork carnitas, fried and marinated with grilled onions ($13.95). From the fajitas menu, the fajitas especial ($16.50) arrives with chicken, steak, and shrimp sizzling in a three-part harmony interrupted by a blistering vegetable solo. Vegetarian platters abound, and the dessert menu whispers of untold delights such as a scoop of fried ice cream ($3.75) buried deep under an oasis in the Sonoran Desert.
Chef David Peraza of Cantina South seasons a menu of authentic Mexican cuisine mixed with modern flavors, delighting visitors with zesty, flavorful enchiladas, roasted chicken, and grilled steaks in a contemporary dining room. While dipping chips into tableside guacamole, diners browse dinner fare such as arrachera con camarones, a plate of grilled steak and jumbo shrimp basking in roasted tomato-chipotle sauce. Swaddled in banana leaves, pork tenderloin pibil lounges on a futon of black beans and rice, sprinkled with achiote, orange, and garlic crumbs. Enchiladas come filled with lump crab or duck and unexpected ingredients such as chayote, sweet-potato flan, and love. Couples can share a classic flan or pastel de tres leches to seal meals with a romantic cymbal roll.