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About this business
From Our Editors
For 22 years, El Saguarito chefs have orchestrated a flavorful symphony of heart-healthy Mexican feasts that use canola oil in place of lard, a decision spurred by co-owner Blanca Vasquez's vegetarianism. El Saguarito–style cheese crisps precede dinner and whet appetites with a grilled tortilla topped with cheese, green chilies, onion, and tomato, followed by entrees such as fish tacos and plates of barbacoa—shredded beef simmered in pickling spices. At the bar, lips transform into goofy grins over imported draft beers and margaritas made with Mexican tequilas, ideal for toasting to the memory of favorite piñatas.
The eatery also equips its interior with big-screen TVs to watch high-stakes games and free WiFi to facilitate web searches on how to throw a burrito in a perfect spiral. On Thursday, Friday, and Saturday evenings, live music floats throughout the patio.