Housemade marinades infuse Tortuga's Mexican Restaurant’s meaty dishes with pops of flavor. Chefs drench fajitas’ skirt steak in a marinade and saturate creamy chipotle-chicken pieces in a smoky jalapeño cream sauce. Lime juice with cilantro and a spicy red chili also flavor meats, which are then stuffed inside a burrito, served on a bed of rice, or displayed on a fluffy pillow. Meat-free dishes include cheesy enchiladas and a trio of tacos filled with beans, cheese, and guacamole.
Ornate paper flags and glimmering stars are suspended from Fiesta Ole Mexican Restaurant’s colorful, tiled walls, accenting plates of authentic Mexican dishes that appear from the cocina. Chefs crease tortillas into tacos, fajitas, burritos, and enchiladas while sautéing a variety of meat, seafood, and vegetarian specialties. Bartenders pour cups full of Mexican beers and cocktails as dinner conversations blossom at tables and booths in the cheerful dining room. The restaurant hosts regular salsa nights, offering diners a reprieve from trying to dance with strangers’ great danes at the dog park.
Más Mexicali Cantina's authentic south-of-the-border menu blazes with spicy morsels tucked into classic fare, including fajitas, enchiladas, and chimichangas. Endless chips and salsa offer a fitting introduction to the questionably finite Kitchen Sink burrito stuffed with a long list of fillings including chorizo, salsa roja, fire roasted chilis, and your choice of meats ($9.99+). Rival meat- and veggie-lovers can compromise with a table stocked with both pasilla braised short ribs ($12.99) and well-seasoned tofu tacos ($5.99–$8.49). Más Mexicali completes its collection of authentic eats with the unexpected flavorings of its house specialties, such as char-grilled honey chipotle salmon accompanied by grilled-pineapple pico de gallo ($14.99).
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
At El Sarape, the Marin family and their chefs eschew southwest and Tex-Mex recipes in favor of traditional and contemporary Mexican cuisine. Housemade corn dough morphs into chicken sopes and tortilla wedges, which diners dip into nachos with chihuahua cheese and pico de gallo. The kitchen also serves chipotle mashed potatoes beside pork tenderloin in tomatillo sauce and prepares skewers of shrimp and scallops Mazatlán style. At the bar, patrons can sample an array of tequilas while admiring the paintings adorning the walls, from a mural of a pastoral countryside to a topographical map of Mexico’s fourth dimension.
Coyote Crossing Resort nestles into the bordering Manistee National Forest, dusting the landscape with rustic timber dwellings armed with modern amenities. Each two-bedroom unit houses contemporary accouterments such as satellite TV, a full bathroom, and WiFi access, allowing curious kids to learn about nature before dipping their toes into it. Triplicate cooking options keep growling bellies from upsetting the surrounding wildlife, including a fully equipped kitchen, a charcoal grill, and fire rings that yield flame-licked fare. Drawing inspiration from 50 acres of surrounding woodlands, rich wood lines the walls and floors of each cabin. Upon stepping outside, guests will find themselves minutes away from attractions such as the Pine River, Lake Cadillac, and various public beaches.