After 20 years in the restaurant business, the owners of the family-owned Tijuana's Mexican Kitchen embrace tortillas as a highly versatile food. The flour wraps form the foundation of diverse dishes, including chimichangas, tamales, fajitas, enchiladas, and a fresh-prepared Mexican sandwich built on three flour tortillas slathered with gravy-drenched layers of rice, beans, and beef. After washing their entrees down with their choice of margaritas, desserts such as churros bring meals to a decadent conclusion.
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.
Sam Alvarado?s passion and respect for handcrafted Mexican food started at a young age. He grew up watching his family cook at home and in the kitchens of Detroit?s popular Mexican Fiesta restaurant chain, which his grandfather founded. Today, as the co-owner and head chef of Fuego Grill, Alvarado draws from that early culinary foundation to craft his own menu of fresh, made-from-scratch dishes that ?more than impressed? a food writer for the Dearborn Free Press. He assembles traditional entrees such as carne asada, milanesa sandwiches, and fish tacos with halal meats and locally grown vegetables, creating cuisine that?s as flavorful and conscientious as a chocolate-covered Jiminy Cricket.
It's Friday night at 1 a.m., and all you want in the whole world is a taco. Luckily, Armando's Mexican Restaurant is there, ready to serve you a dish and maybe pour you a margarita nightcap. Though it's open late, Armando's is no sleepy dive—even after midnight, it's typical to see a line of people waiting to snag one of the tile-topped tables. Nearly a half-century after opening—and almost 30 years after the Tigers celebrated their 1984 World Series title there—the restaurant is still one of the city's most beloved. The Huffington Post recently named it as a staple of Detroit's Mexican-food scene. CBS Local praised their signature sizzling fajitas for their juicy marinade, and also declared that Armando's has "one of the best tortas" in Detroit.
Aside from the lauded, eclectic menu—which includes Cuban sandwiches, Spanish steak, and the perennially popular Baja seafood tacos—it's easy to see why the restaurant retains such a following. Warm yellow walls hung with vintage photos give the dining room a homey feel, while a covered patio beckons with colorful flags and twinkling lights. The casual atmosphere invites guests to linger over a peach margarita while watching the game on flat-screen TVs, or to camp out at a table once mariachi players begin to strum a lively tune. Luckily, Armando's makes it hard for anyone to overstay their welcome: they're open until 2 a.m. Sunday–Thursday and until 4 a.m. on Friday and Saturday.
Sierra Station envelops guests into a festive world of authentic Mexican cuisine, margaritas, and good conversation. The space evokes the atmosphere of a mission-style plaza in the Southwest with a sunny outdoor patio characterized by cobblestones and hanging gardens. For over three decades, families and friends have gathered at Sierra Station, supping on fests of spicy-sweet chicken mole, hearty tamales, and zesty chili relleno.
In the restaurant which tied for Best Mexican Restaurant in 2009 by HOUR Detroit, head chef and owner Norberto Garita blends his Mexican heritage with experience in Italian kitchens to craft El Barzon's menus of Italian and Mexican dishes. Diners can embark on the culinary excursion with the zuppa di vongole brimming with clams and shrimp swimming in tomato broth ($12) and the chilies rellenos packed with beef or cheese and drizzled with homemade tomato sauce ($7). Ham and cheese snuggle like a knight and his chain-mail blanket inside a lightly breaded chicken breast in the pollo El Barzon ($16), and Mediterranean-imported sea bass rests under a layer of fresh herbs and garlic ($25). Guests can also sample classic international dishes such as homemade italian pastas ($12+) and mexican tortas ($5+).