Brightly painted walls, vivid paintings of Mexican life, and flavorful margaritas lend Las Palmas' numerous locations a relaxed, distinctly "fiesta" vibe. As guests slowly unwind with friends, family, or Twister champions over ice-cold Mexican beers and cocktails, the chefs prepare fajitas, enchiladas, and tacos alongside plates of charbroiled meats and seafood. They also whip up vegetarian-friendly options, such as the signature guacamole and enchiladas banana, which they stuff with fried bananas and smother in mole sauce and melted cheese.
Owners Connie and John Tyrrell channeled their love of Mexican culture into Burrito Grande, a hub of Mexican flavors woven from seasonings and sauces mostly prepared in-house. House specialties fill warm tortilla pillows with fresh tilapia, shrimp, or pork embellished with diverse ingredients such as mango salsa and pineapple. Tacos and fajitas fill up on proteins such as chorizo sausage and juicy steak, and build-your-own burritos make for artfully stuffed meals without the papery aftertaste of piñatas.
When you get your first plate of Taqueria Los Comales’ signature Mexico-City-style tacos, you might be surprised by their size. Each double-wrapped taco is small enough to fit into your hand, a fact owner Camerino Gonzalez specifically had in mind when first making them in Chicago’s Little Village in 1973. Rather than have clients try just one of his signature meats, he wanted to allow guests to sample a wide variety of different options. Cooks stuff the soft tortillas with al pastor served in a secret marinade as well as more adventurous taqueria staples such as tongue or beef tripe. The restaurants’ homemade salsa and their own signature mix of pickled carrots, cauliflower, and jalapeños enhance these flavors, making meals as satisfying as the discovery that you’re tax exempt because of your cool haircut. Alongside the traditional tacos, chefs grill up meats for tortas, burritos, breakfast, and dinner platters, all of which can be paired with the shop’s glasses of creamy horchata or a range of Mexican and domestic beers.
Mago, which is Spanish for magician, owner chef Juan Luis Gonzalez to crafts authentic Latin and Mexican dishes that “dazzle” diners, according to the Daily Herald. The menu surveys both traditional and modern dishes, including three kinds of ceviche, empanadas stuffed with seasoned meats, and complex moles. Beyond the main dishes, the chef experiments with sucrose in desserts such as warm mexican spiced bread pudding, as well as a cantina menu highlighted by margaritas, mezcals, and over 250 premium 100% Agave tequilas.
Tacos El Norte has been satisfying cravings for home-style Mexican food for more than a decade. From chile rellenos to grilled skirt steak with ranchero sauce, the menu offers a variety of Mexican specialties. Guests can also relax with a margarita at the bar while watching sports or just staring blankly at the television.
After selling their previous venture, Francisco and Carmina Figueroa embarked on a new culinary adventure by building a re-creation of a stunning Mexican hacienda. Inside, guests chow down on familiar plates of charbroiled carne asada or tacos stuffed with flaky tilapia, or they dine on more traditional dishes such as a rich, flavorful pozole stew or a carnitas-stuffed torta. Diners can sip glasses of sweet horchata, Mexican cola, or fruit-flavored margaritas as they share plates of sizzling steak fajitas.
Francisco and Carmina take great pride in the restaurant’s decor and atmosphere: it teems with bright-yellow and rusty-orange walls, handmade Mexican glassware, Oaxacan ceramic light fixtures, and a glowing portal that leads straight to Puerto Vallarta.