From Our Editors
From the bar to the dining area, South of the Border is bedecked with sombreros and colorful blankets that pay homage to the menu full of Mexican dishes. To create the classic handhelds, chefs fashion tortillas into quesadillas, tacos, and tostadas filled with ingredients such as steak, avocado, and shrimp. They also whip up chicken enchiladas slathered in melted cheese and poblano sauce; wrap burritos around chili con carne or scallops, crabmeat, calamari, and shrimp; and grill half-pound bacon cheeseburgers topped with jalapeños. A handful of the dishes are built without the traditional tortilla, such as pollo mole poblano, a recipe that flavors chicken with a sauce of dry peppers, almonds, and unsweetened Ibarra chocolate. Meals can be paired with equally Mexican-inspired drinks, such as margaritas and beer served in a glass or plastic bag, and dessert like fried ice cream and cheesecake.