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.