The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.
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Casa De Nana lives up to the warmth and tradition implied by its name, which translates to grandmother's house. Founded in 1968, the cantina still retains many of the same Mexican recipes designed by its founders. The chefs make their own chips, salsa, and hot sauce and whip up favorites such as spinach enchiladas, blackened-shrimp tacos, and Nana's Diablo, a spicy chimichanga with ranchero sauce, pico de gallo, and jack cheese. At the bar, the staff serves Mexican beers and specialty margaritas crafted from more than 30 types of tequila as televisions practice broadcasting live sports.
What goes well with tableside-mashed guacamole, tilapia baja fish tacos, and fried poblano peppers stuffed with chipotle chicken? Tequila. The northeast's largest selection of tequila, according to staff. Mama Iguana pairs a menu of Spanish-written dishes with more than 200 tequilas, which they use to kick-start their popular house and specialty margaritas. Patrons can sip drinks and bite into tacos while seated in the restaurant's colorful indoor dining area, out on the 100-seat outdoor patio, or standing in the doorway armed with poblano peppers in each hand.
Coyote Flaco lights a fire in its diners' eyes and mouths through a multifarious menu of authentic Mexican eats. In the relaxed comfort of the outdoor patio, matador tongues become targets for the chorizo norteno ($7.99), a lushly layered dish featuring sautéed Spanish sausage blanketed by a chipotle and cactus sauce, and the carne a la tampiqueña ($16.99), a skirt steak framed by a palatable posse of rice, beans, sausage, guacamole and an enchilada suiza. The Coyote wrap ($11.99), one of Coyote Flaco’s signature menu items, boasts a Spanish flour tortilla stuffed with rice, black beans, cheese, pico de gallo, plus a choice of meats or vegetables. Amp up any Coyote Flaco feast with a liquid pairing such as margaritas by the glass or pitcher, and all talkative tablemates will be free to kick back, cheers, and dispel their fears of autonomous dancing hats.
Hola Amigo's! My name is William Goff and I am the proud owner of Pancho Loco, which was established way back in 1997. Back in 1997 I got this crazy idea that owning a restaurant would be a great way to spend my life so I went out and started living the dream. Now Pancho's is known for its fresh tasty homemade foods!