Since its founding 26 years ago, Rivera's has transformed from a farmer's market into a catering business and restaurant, with an eclectic menu that blends Mexican and barbecue fare. For a filling starter, try the Botanas platter ($24.95)—four tamales, four large nachos, four bacon-wrapped shrimp, four smoked ribs, and chili con queso—which offers enough sustenance for four diners or one Van Halen tribute band. Diners can slather on a thicker shade of sauce with the three-meat, three-side combo deal ($14.95), boasting ribs, smoked chicken, and brisket as its main meats, or instead opt for the chicken breast bathed in fresh tomatillo sauce ($10.25). Other entrees include fajitas, beef tenderloin, and the fresh fish of the day—ideal for accompanying tableside magic tricks and tabletop feats of chugging pickled jalapeño puree.
Brightly colored walls and folk-inspired floor-to-ceiling murals create a vibrant atmosphere that reflects the equally lively menu at Tres Jose’s. The kitchen fuses traditional Mexican recipes with Texan culinary sensibilities and portion sizes in dishes including char-grilled carne asada made with 13 ounces of USDA Choice rib-eye steak. The menu includes ample vegetarian options and fresh seafood such as shrimp tacos and braised red snapper. Tres Jose’s sells pre-mixed bottles of its signature cocktails and hot sauces to let patrons enjoy the made-from-scratch flavors at home, work parties, and crater-side moon cabins.
Dos Gringo lures cowlads and cowladies with a menu of Tex Mex eats fine-tuned over the course of more than 35 years. Instead of a friend's birthday gift, wrap your tongue around an appetizing starter such as the macho nachos ($8.95)—a culinary structure of spicy meat, guac, and cheese insulated by a tower of chips—or the crispy corn flautitas ($6.45), which brim with chicken or beef and sit ready to dive bomb into a side of sour cream. Feel free to use teeth or Thumbelina's yard shovel to dig into the beef-, cheese-, and onion-stuffed enchilada of platos seite ($7.95), accompanied by a beef taco. After an exhausting afternoon of lassoing bucking hay barrels, guests can refuel with a flavorful fiesta of Jack Daniels–glazed chicken and steamed julienne vegetables in the pollo borracho ($10.95). Dos Gringo’s also induces merriment by hosting regular live music and Wednesday-night karaoke.
Dos Juans dishes up savory skillets of authentic Mexican fare and signature puffy tacos in a casual BYOB restaurant. The menu delights diners with inventive tacos, such as the tacos Diablo ($8.99), fresh shells stuffed with spicy pork and anchos chilis hot enough to melt the icicles off eyebrows. Chimango tacos ($8.99) sweeten the scene with slow-cooked pork, mangos, and garlic, and signature puffy tacos beef up ordinary shells with a delightfully soft exterior. On weekends, brunch dishes deliver generous portions of classics, including breakfast burritos ($6.99), the perfect follow-up to a night on the town or a dawn on the high seas.
Take a moment to feel the tortillas when they arrive on your table at Mercado Juarez Cafe—the soft, handmade wraps are still warm from the griddle. So it's no surprise that these freshly made flour tortillas serve as a base for the menu's selection of mesquite-grilled meats, crisp vegetables, and fiery salsas. These foods are prepared fresh in the kitchen, where skilled chefs extend their culinary expertise to a variety of traditional Mexican dishes, from plump beef burritos to crispy chicken flautas. To craft their signature steak divorciado, they charbroil a 16-ounce steak before drenching the meat in smoky chipotle and flavorful poblano sauce. Meanwhile, behind the bar, servers blend frozen margaritas and uncap cold bottles of imported Mexican beers. After meals, customers can purchase entire cases of the restaurant's signature salsa to share with their friends or serve with the world's largest chip.
Mexico Real is owned by Joaquin and Martha Miranda, who were both born in Mexico before moving to the Fort Worth area as children. Their binational upbringing inspired the eatery’s menu, which combines authentic dishes from Mexico’s central region with classic Tex-Mex offerings such as beef fajitas, chimichangas, and combination platters. Adults can enjoy margaritas squeezed fresh from the cactus as they dig into plates piled high with chili-covered pork tamales or chef’s enchiladas stuffed with shredded chicken, mushrooms, and spinach, and a kids' menu sates pintsized appetites with beef or chicken tacos and mac 'n' cheese.