Bebop Burrito's cuisine offers build-your-own meals, five varieties of salsas ranging from mild to seriously hot, and deliciously edible burrito casings. Step right up and start your order by choosing a giant flour burrito or quesadilla tortilla, three soft or crispy taco shells, or a Bebop bowl lined with Romaine or cilantro brown rice. Fill the delicious receptacle with shredded beef ($6.45), chipotle-marinated grilled chicken ($6.25), braised pork ($6.35), a fresh seasonal vegetable ($6.25), or veggie-friendly rice, beans, and cheese ($4.25). Shots of salsa, such as fresh corn or tomato, green tomatillo, and hot tomato and roasted chilies ($1 each), breathe fiery life into any creation. Add an extra garnish such as sour cream ($0.55), guacamole ($1.65), or crunchy citrus slaw ($0.75).
You would be hard pressed to find a can opener anywhere in the kitchen of Cilantro Mexican Grill. That's because the restaurant's chefs don't need one; they only cook with fresh ingredients. A typical day in their kitchen sees the chefs mashing the nutty flesh of ripe avocados into guacamole, slicing fresh tortillas to be fried and sprinkled with lime juice, and grilling adobo-seasoned chicken, steak, and fresh line-caught Atlantic pollock purchased from local fisherman at the docks of Point Judith, Rhode Island. Local growers get in on the action too, supplying the kitchen with tomatoes and onions. All five locations serve mason jar margaritas and craft beers with the Cranston location finding patrons sipping one of 20+ brews.
Tortilla Flats tempts tasters with an alluring melting pot of classic Mexican eats, peppered with hints of Cajun and southwestern cuisine. Lunch and dinner patrons can sup on an eclectic array of quesadillas, sandwiches, salads, classic Mexican combination plates, and entrees. Debate the anatomical impossibilities of an order of wild boar wings (plain, buffalo, or barbecue style, $8.99) before moving on to heartier fare such as the cowboy steak tips ($14.99) or the habanero mac 'n' cheese ($13.99). Combinations of tacos, burritos, tamales, and enchiladas tantalize statisticians with a bevy of possibilities ($7.95–$9.95), and blackened catfish Naw Leens ($13.95) and Bayou Crawdad cakes ($9.50) transport taste buds to the murky environs of Cajun country, replete with Zydeco-blasting tooth accordions.
If your diet of boiled cauliflower and dry-curd cottage cheese has left you hungry for habanero-inspired anything, plunge a warm tortilla chip into the depths of the seven-layer dip ($8.99), or try the spicy shrimp "snake bite" poppers ($8.99), crisp fried jalapeño poppers stuffed with shrimp and cheese. Cactus Grille's extensive entree selection includes bejazzled burgers and other hand-held delights, such as the chipotle bacon cheeseburger ($8.49), smothered with chipotle mayo sauce, or the salmon chimichanga ($14.99) with poblano molé sauce. Other enticing options include Cactus's house-specialty barbecue ribs ($13.99 for a half rack), slow-cooked and doused with the house Mayan barbecue sauce, or the DIY filet dinner ($18.99), wherein sliced portions of filet pre-cooked rare arrives at your table along with a sizzling cast-iron platter that allows you to sear the meat to your desired degree of doneness. Mexican-dining traditionalists will enjoy the selection of burritos, enchiladas, tacos, and fajitas, while dessert-inclined diners will find solace from the fiery fare in the southern plantation key lime pie ($4.95) or cheesecake chimichanga ($4.95).
Gordito Burrito is Providence's favorite spot to fine Mexican and vegetarian food. Including such options as the tofu burrito, Gordito Burrito's menu stands head and shoulders above those of other taco shops in the area. The hand-crafted food is exploding with flavor, bringing savory satiety to all who sample it. Try the signature shrimp taco salad for a healthy, protein-packed option bursting with delicious goodness. For great south-of-the-border taste in the northeast, head over to Gordito Burrito and enjoy great food for a good value served up with a smile.
In true Mexican culinary tradition, the tortilla plays a major role at Cancun Family Mexican Restaurant, encasing an extensive selection of enchiladas, burritos, quesadillas, and chimichangas. But the menu also includes plenty of specialty entrees without corn or flour shells, such as pescado veracruz, a halibut fillet grilled with garlic and lemon and paired with rice and beans. There's also steak picado, strips of sirloin sautéed with onions and peppers, and chile verde, morsels of marinated pork loin colored with green tomatillo sauce and the rosiness of forks inflamed by the dish's spiciness.