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From Our Editors
Carne asada, chiles rellenos, quesadillas—these dishes have become familiar sights on a Mexican restaurants menu. Gusano Loco's bill of cuisine lists these, as well as carefully crafted house specialties. For the carne arrachera, the kitchen crew marinates steak in a zesty house barbecue sauce, while for the seafood chiles, poblano peppers burst with sautéed shrimp and garlic. Meanwhile, waitstaff pours pitchers of the house sangria, made with wine and fresh fruit, which can make for a well-round meal that hits all levels of the food pyramid—meat, fruit, and stuff that tastes like candy.