Starting with a slate of Traditional Tex-Mex cuisine, the chefs at El Chile Restaurant introduce a twist: flavors that hail from El Salvador and Colombia. The menu places classics such as burritos packed with meats, bell peppers, and onions alongside creative tacos filled with brisket, shredded pork, and breaded chicken, topped with onions, pico de gallo, or Mexican coleslaw and chipotle mayo. Signature dishes such as the “volcanico,” flank oven-cooked with a zesty salsa and melted cheese, pairs easily with drinks such as margaritas, cocktails, and sangria.
El Porton's kitchen team wraps authentic Mexican fare with fresh tortillas, the specific designs of which can be perused on a combo platter menu. After piloting complimentary corn chips into a guacamole-dip landing strip, choose one of the 30 combo platters (an $8.99 value each), such as one taco and two enchiladas with a side of rice or beans, or one burrito, one chili relleno, and one chalupa. Unlike superstitious hotels and most cell-phone keypads, the menu does not skip the number 13—in El Porton's case, a beef burrito, chili relleno, and one enchilada comprise the supposedly unluckily numbered combo. Lettuce, tomato, cheese, and sour cream are available for an additional $1, and table tenants can smother any combo in cheese dip for an additional $1.50.
At Rio Nuevo Mexican Cantina, culinary maestros spice, sear, and toss savory ingredients into sizzling platters of upscale Mexican cuisine. Rio Nuevo crafts specialty mole infused with authentic Mexican notes, such as the mole Don Jose, a mélange of 32 spices including tangy chili ancho and rich chocolate. Diners can savor game from land and sea infused with Mexican flavors in the alambre de camarones, plump shrimp skewers grilled with a cloak of garlic-lime-agave-caper sauce, or the filete azteca, tender sirloin affectionately nurtured by melted cheese, grilled cactus, and commitment-ready salsas. Extensive lunch selections allay taste-bud escapes with piping half-pound fajitas and hearty handheld tortas. Attentive servers usher entrees and refreshing drinks to guests amid the restaurant's well-appointed interior, which sparkles with glowing sconces, hanging lights, and crisp, conversationally adept tablecloths.
Armed with a menu packed with authentic Mexican eats, Monterrey Mexican Restaurant pleases palates within the comforting confines of a recently remodeled dining room. After warming up on an appetizer of crunchy nachos supreme or cheesy queso fundido, pairs or paired pairs can dive into a house favorite such as fish tacos stuffed with slivers of grilled or fried tilapia and served with pico de gallo and poblano sauce, or beef or chicken flautas–– Mexico’s deep-fried answer to the Cuban cigar. Chimichurri-slathered chunks of chicken arrive skewered for easy eating or an after-dinner game of darts in the alambre de pollo, and Monterrey's house margarita helps mouths cool down from bites of spicy pork chili verde.
Moe's Southwest Grill is a friendly depot of good times and delicious eats, with an extensive menu of southwestern fare ready for customers to devour. The burrito selection lets you choose from grilled sirloin steak, chicken, ground beef, pulled pork, or tofu, and includes the homewrecker ($6.79 original, $5.89 junior), which effortlessly destroys unions with an irresistible combination of beans, rice, lettuce, shredded cheese, pico de gallo, sour cream, guacamole, and meat. Quesadillas such as the John Coctostan ($5.79) press meat, beans, and shredded cheese into a close-to-2D snack that squeezes the pico de gallo and sour cream out onto the side. Chips and salsa are free with every meal, but nachos ($5.59–$6.79) who've seen everything and now spend most of their time as motivational speakers at local high schools are also available. The Billy Barou nachos ($6.29) are an eyeful of grilled meat, pico de gallo, queso, beans, jalapenos, and black olives. Vegetarians can opt for the Ruprict nachos ($4.99), a meatless version of the Billy Barou.
Springing from the mindparts of CEO and founder John Kunkel, Lime Fresh Mexican Grill combines the tasty flavor of Mexican fare with a dedication to healthy eating and responsible food sourcing. After cutting its teeth in the mean streets of Miami's South Beach, Lime Fresh spread its delicious message across the country, stuffing organic beans, colorful veggies, homemade salsas, and humanely raised meats into tortillas made from non-GMO corn and flour. Chefs grill quesadillas, roll burritos, and sizzle fajitas before customers' eyes, and they can easily convert each item on the menu into a vegetarian-friendly feast or a makeshift futon. As guests content themselves with mouthfuls of flavorful tacos, fresh salads, and cheesy scoops of nachos, Lime Fresh Mexican Grill's dedicated staff works hard behind the scenes to build strong community relationships through contributions to local charities and nonprofits.