Before the domestication of corn, the diet of humans revolved largely around berries, meat, and nuts, resulting in creamed raspberries, popped steak, and walnuts on the cob. Enjoy innovations in cultivation with today's Groupon to Adobo Grill. Choose between two options:
- For $20, you get $40 worth of authentic Mexican cuisine and drinks Sunday through Thursday.
- For $20, you get $30 worth of authentic Mexican cuisine and drinks Friday and Saturday.
Adobo Grill's expert flame-wielders cook up a menu crammed to the margins with upscale Mexican dishes and more than 90 varieties of tequila to quench parched throats. Start with an order of guacamole ($8.99), prepared fresh tableside, or opt for any one of three succulent ceviche plates, such as the salmon ($9.99) or tilapia with orange-lime juice and avocado ($9.50), great for silencing rumbling stomachs before they learn to sing opera. Entrees include traditional Mexican fare infused with contemporary flair, such as the pollo al tamarindo, a grilled half chicken in tamarind-chipotle glaze with molcajete salsa, guacamole, and charro beans ($16.99). The plato vegetariano tempers the urge to gnaw on silverware with a grand feast of fresh, citrus-marinated vegetable ceviche and chips, corn and epazote flan with salsa ranchera, a baked zucchini stuffed with peppers, chayote, cheese, and molcajete salsa, as well as a corn masa tamal stuffed with stew vegetables and tomatillo verde ($15.99).
The gluten-intolerant can peruse Adobo's extensive gluten-free menu for entrees that agree to travel delicately through digestive systems. Meanwhile, Adobo Grill's wood-toned walls, lined with Mexican art and accentuated by star-shaped lights, make it an ideal place to linger over a snifter of one of more than 90 varieties of tequila or sip a freshly mixed margarita or specialty cocktail and discuss ways to make people believe you invented the moon.
Adobo Grill
In Adobo Grill’s upscale-yet-casual environs of exposed-brick walls interspersed with colorful murals, chef Juan Gabriel Arriaga and his team mix up fresh guacamole tableside as diners sip more than 80 quality 100% blue-agave tequilas and margaritas. Acidic citrus juices cook fish in three types of ceviche, whetting appetites for dishes such as tacos, adobo pork tenderloin, and tilapia that reflect the flavors of several Mexican regions, including Baja California and Oaxaca.
Behind the well-stocked bar, bartenders muddle fruit in margaritas and mix cocktails such as pineapple-infused tequila with rum as a portrait of Frida Kahlo looks on. During the spring and summer, Abobo’s crew sets up a patio on the sidewalk, just beneath the sign of the neighboring Second City. The restaurant often host special events, from tequila dinners to live bands that play mariachi music, bachata beats, and bird songs while guests shake it on the dance floor.
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