Tortillas, like grandmothers, are typically warm, come loaded with gifts, and usually travel in packs. Visit a tortilla with today's Groupon to Dos Diablos. Choose between the following options:
For $37, you get a Mexican meal for two (up to a $77.85 value). The meal includes:
- A shared appetizer (up to an $11.95 value)
- Two entrees (up to a $23.95 value each)
- Two margaritas (up to a $9 value each)
For $68, you get a Mexican meal for four (up to a $155.70 value). The meal includes:
- Two appetizers (up to an $11.95 value each)
- Four entrees (up to a $23.95 value each)
- A pitcher of margarita (a $36 value)
At Dos Diablos, burrito baristas craft eclectic lunch and dinner menus of Mexican and Tex-Mex favorites set against the cracked hardwood columns, stone walls, and backlit bar of a modern saloon. Dining factions kick-start meals around a duo or quartet of tamales served with salsa verde, guacamole, or chili con queso. The Big Chimi, a deep-fried burrito, transports tasters south of the border with succulent hunks of beef, guacamole, melted cheese, and a miniature mariachi band. Seasoned slicers marinate cuts of grilled skirt steak for the carne asada, and six combination platters feature sultry collaborations between chicken, beef, and fish tacos. Customers can also opt for Texas-style fajitas, with steak, chicken, shrimp, or veggies grilled over a mesquite fire, served with made-to-order tortillas. Between bites, classic or frozen margaritas chase down spices from frosty mugs served colder than a snowman's revenge.
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Dos Diablos
Backed by shout-outs from Midwest Living and The Mix, the black-clad crew at Dos Diablos weaves mesquite-fired meat and hand-shaken margaritas into a menu of Mexican and Tex-Mex fare sans the mole sauces. Rough wood beams and big, boxy lighting fixtures hover overhead as diners dig into hefty portions of enchiladas, tacos, and fajitas. A fully stocked bar, framed by decorative steel, houses specialty cocktails, beer, and wine. Every Thursday is dedicated to lobster and its many uses, from thickening up tacos to silencing squeaky door hinges, and every Saturday finds Dos Diablos' chefs whipping eggs, bacon, fruit, and cheese into scrumptious brunches. The restaurant’s resident mechanical bull entices patrons to snatch a sombrero off the eatery’s walls before hopping atop the faux beast for a ride.
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