At Taqueria La Casita, Mexican dishes arrive hot from the kitchen accompanied by an spread of colorful sauces, from tangy red salsa to creamy guacamole. The restaurant's chefs deploy fiery grills and sizzling pans to create traditional classics using an array of crisp vegetables, tender meats, and flavorful spices. They shower handmade corn quesadillas in crumbled fresh cheese before adding in spicy chicken and pressed pork. The chefs smother steak and chorizo burritos in piquant ranchero sauce, and layer gorditas with marinated roasted pork.
As chefs bustle about the kitchen, diners soak in the vibrant colors of the bright dining room, where multi-hued strings of lights dance along the walls. The warm space is flush with whimsical accents, including bright Mexican paintings and an magical sombrero that gives people the ability to smuggle left-overs out of the restaurant.
Murals of tropical scenery decorate the walls inside Cancun Mexican Grill - Saint Johns, and in the eatery’s kitchen, cooks prepare Mexican favorites such as sizzling steak fajitas, whole fried fish, and burritos stuffed with shredded pork. Patrons can sip frosty margaritas, beer, or spicy Micheladas flavored with tomato and lime juice while dining or enjoying live entertainment.
The seasoned culinary crew at Monterrey Cantina prepares a sizzling spread of delicious Mexican dishes crowned with dollops of homemade salsa and guacamole. Delectable appetizers include a platter of freshly mashed guacamole and crisp corn chips or a Mexican Sampler, which showcases an array of quesadillas, jalapeño poppers, taquitos, and chili con queso as diverse as scientists' theories about who created the cotton gin. Forks exert dominance over a plate of monterrey enchiladas, which cradles one beef, one chicken, and one cheese enchilada crested with a triad of flavorful sauces. A colorful selection of fajitas nestles vegetables, steak, or shrimp snuggly in a bed of onions, bell peppers, and 700-thread-count tortillas, and diners can imbibe one of the eatery's house margaritas while lapping up cool breezes on the outdoor patio.
The menu at Camelia’s Mexican Grill is stocked with genuine Mexican flavors made fresh every day with a tasty melange of meats and veggies. The eating frenzy begins with four deep-fried flour tortilla chips hiding beneath chorizo, refried beans, cheese, guacamole, sour cream, tomatoes, and jalapenos ($6.49). Try three soft corn or flour tacos de lomo inflated by ribeye steak sauteed with onions and served with pico de gallo ($8.49), or fill your cheeks with carnitas, a specialty dish of tender pork chunks highlighted by avocado, pico de gallo, and tortillas ($9.49). Vegetarians can opt for three pan-fried quesadillas whose internal organs have been replaced with scrumptious cheese and guacamole ($8.49). Horchata ($1.79), Jarritos ($1.79), and coffee ($1.49) line throats with sweet lubrication, and a variety of margaritas and liquors await customers at the restaurant’s full bar.
Back in the 1950s, Ramond Tejada, Sr. and his dad, Alfred, introduced the town of Taylor to its first taste of Mexican cuisine, serving family-recipe tamales, tacos, and tostadas from a drive-in they called the Matador. Though the original founders are long gone, the family legacy lives on in the restaurant's current incarnation, where the fourth generation of Tejada restaurateurs serve sizzling fajita plates, meaty Texas-style chili, and tapas of mini-tacos and guacamole dip. The menu spans across Mexican and American culinary landscapes, with homey bowls of menudo and breakfasts of chorizo and eggs served alongside beer-battered cod, fried chicken, and 1/3-pound hamburgers. Guests can also revel during weekly special events, such as exhibitions by balloon artist Andrew Grosjean or Monday margarita nights featuring buy-one, get-one half off. Birthday revelers will indulge in shared botana appetizer on their special day along with free fried ice cream if they join the email club.