Salsa Fuego almost never came to be. Owner Carlos Rodriguez was, according to DFW.com, planning on opening an Italian restaurant until he stumbled upon a quaint, tiny taco shop. There, just a few tables—no more than 12 indoors and 4 on the outdoor patio––make up a Tex-Mex joint selected as one of Fort Worth's top five Mexican restaurants by Texas Monthly in 2010. To pair with the traditional enchiladas, tacos, and fajitas as well as chipotle-topped burgers and fish tacos, diners can sip on one of a dozen different margaritas, each blended with the same quality tequila flowing through El Dorado's courtyard fountain.
Though the fruity, all-natural smoothies at Keva Smoothie Company may taste like an indulgence, they're all brimming with healthy antioxidants and vitamins. Staffers pack blenders with a healthy mix of fresh fruits, vegetables, and juices?including guava, mango, and raspberry juice. Each tempting smoothie can be supercharged with whey protein for an extra healthful boost or spiked with coffee or Red Bull to recharge each disposable cup's batteries.
Those who prefer dinner before dessert can opt for soft, warm gourmet pretzels stuffed with cheddar jalape?o or spinach with feta cheese, and espresso, Boba smoothies, and gelato are also available.
The chefs at An Zen Asian Bistro & Sushi Bar craft specialty sushi rolls along with classic Japanese fare and bistro dishes such as orange chicken and kung pao. Signature rolls with creative names and nontraditional ingredients—such as the Pow-Chicken-Bow-Wow, a mix of chicken tenders with cream cheese, eel sauce, and spicy aioli—pack a flavor punch and squash the notion that sushi has to be eaten raw or while waterskiing over a waterfall. Though they make full use of their state-certified creative license with their specialty sushi, the chefs also craft more familiar offerings, including dragon and rainbow rolls.
Though its name might conjure the image of a traditional flat grill, Texas Grill enlists a special char-broiler to stripe all of its burgers, chicken, St. Louis–style ribs, and steak with golden-brown marks. These carefully cooked entrees, along with the rest of the menu, are served from open until close, allowing night owls to tear into southwest chicken omelets and early risers to nibble on apple-glazed pork chops, custom-cut to 1-inch thick. Musicians join the symphonic sounds of chewing with live tunes every Thursday, Friday, and Saturday atop a stage ringed by raw wooden pillars and the words "Texas Grill" written in horseshoes.
Moe's Cafe prepares a far-reaching menu of classic home cooking and diner cuisine. Rib eye, new york strip, and top sirloin form the core of the restaurant's entree curriculum, and chicken-fried steaks prove there are better things to fry than makeshift electrical tape on a suspect outlet. Bacon cheeseburgers carry swiss or american cheeses, and tex-mex omelets bring in chili, jalapeños, onions, and cheese. Meanwhile, banana splits present a delicious way to learn short division, and hot-fudge-cake sundaes tutor tongues in the math of chocolate.
From a menu featuring one-pound, build-your-own burritos to a series of colorful murals depicting the dish’s origin and ingredients, it’s clear that Bad Azz Burrito takes burritos very seriously. The eatery challenges customers to match their ardor with burrito challenges that offer spots on the shop's wall of fame for consuming 3–11 pounds of tortillas, meat, rice, and cheese. The open-minded chefs are also receptive to customers' burrito-filling suggestions, such as obscure combinations of meat or crushed candy corn.