Homemade guacamole and fresh cornbread spread with guava sauce balance Antigua Real's Latin culinary dishes, whose rich spice blends have won over palates by showcasing global flavors. Cuts of meat pick up campfire flavors and learn cowboy songs on the grill, and absorb chipotle, tomatillo, and tamarind from marinades and gravies. Entrees smothered in two thick moles (chocolate and almond) ensure those dining in get a taste of Mexican tradition, whereas seafood dishes accompanied by plantain recall the country's oft-overlooked proximity to the Caribbean. If you are not admiring collections of Central American art decorating the walls and fireplace of the entry, you can relax in Antigua Real's inviting lounge, where a diverse collection of tequilas, signature margaritas, mojitos, and beer inspire sun-soaked relaxation.
Beneath the glow of warm lights, Casa Tequila delights taste buds with the vivacious flavors of authentic Mexican dishes. Chefs draw on fresh ingredients and produce exclusively, ensuring that every dish is free of packaged sauces and Lincoln Logs. Sauciers prepare guacamole before tables, and the restaurant's many flat screen TVs fill the space between bites with UW Badger and Green Bay Packer games. A full bar, replete with imported beer, margaritas, and daily specials, keeps spirits merry and coasters employed.
La Parihuela's kitchen team guides diners on a tour of the diverse taste terrains of Peru with a mouthwatering menu of national dishes. A squad of nibblers can warm up jaw muscles with selections of appetizers, such as the fish ceviche, where fish stews in lime juice and guilt over not spending enough time with its guppies. Navigate spoons through the piquant waters of the parihuela, in which an assortment of fish, crab, and mollusks leave dinners with enough shells to fashion a stylish maritime necklace. After appetizers, guests turn the pages of the menu to uncover thrilling entree conclusions to their meal, such as the lomo saltado, where french fry and rice conspirators accompany strips of tenderloin steak or chicken, or the paella, where fresh seafood bodysurfs across a crowd of rice and cilantro.
Gus’ Mexican Cantina serves up a sizzling menu of Mexican-American fare, accompanied by cool splashes from a full bar. Diners can stave off ravening appetites by heaping nachos with cheese, jalapeños, onions, tomatoes, peppers, black olives, and beef ($7.95) or chicken ($8.95). A vegetarian taco salad invites herbivorous nibbles ($6.50), and deep-fried chimichangas, loaded with meat, cheese, and sour cream and served with beans and rice, attract starved stomachs ($8.95). At the Friday fish fry, guests can take a culinary dip into the Gulf of Mexico with beer-battered cod ($10.50) paired with Gus’ specialty margarita, made with a secret recipe pinched from the files of James Bond.
Taqueria El Indo's menu boasts a bevy of authentic Mexican palate-pleasers and newfound tastebud seducers, all prepared from scratch. Prime protein contenders, including steak, grilled chicken, chorizo-potato, and tongue, don lucha libre wrestling masks and duke it out for a coveted spot in a traditional onion-and-cilantro-adorned taco ($2), cheesy quesadilla ($6), or burrito ($7). Dinner specials include the Shrimp Empanizando, in which shrimp plied with chipotle beer batter are deep fried and laid down to recover on a bed of rice and beans ($12.95), or a plate of three enchiladas filled with chicken, beef, grilled veggies ($8.95), or shrimp for an additional $2. For proper meal punctuation, reward taste buds or break in new bibs with a dessert of Tres Leches Cake ($3.25), fried ice cream ($3.25), or sips of a domestic ($2.75) or imported ($3) beer.
Punctuated by festive colors, a plentiful bar, and ample outdoor seating, La Chimenea's two locations put diners in the mood to celebrate. Germantown owner Hector Jimenez?who also has a website dedicated to healthy Mexican food?offers dishes that run the gamut of Mexican staples, much like his Saukville counterpart, owner Luis Calix. Menu items include homemade guacamole and sirloin-steak fajitas, along with more innovative creations, such as the specialty chilies en Nogada, which fills two poblano peppers with ground beef, peaches, apples, and nuts before slathering it all in a creamy cashew sauce. At the bar, a variety of tequilas anoint lime, strawberry, raspberry, or other flavored margaritas, and patio seating keeps the seasons at bay with a fire pit during the winter months and a restaurant-sized snow globe over the summer.