What You'll Get
The Aztec civilization has contributed much to modern society, from delicious cuisine to the important numerological discovery that the number 01134 spells "hello" when you invert your calculator. Revel in cultural achievement with today's Groupon to Hacienda Azteca in White Plains. Choose between the following options:
For $10, you get $20 worth of Mexican fare for lunch.
For $20, you get $45 worth of Mexican fare for dinner.
At Hacienda Azteca, chefs top tablecloths with traditional Mexican dishes amid flashy Aztec-themed mosaics and bright-yellow walls. Tether flighty appetites with starters such as quesito fundido ($8.95), which teaches Mexican sausage to swim by dunking it in a casserole of cheese fondue. Enchiladas suizas smother corn tortillas in shredded chicken and tomatillo sauce ($15.50) and house-specialty chilies rellenos costume cheese and tomato broth in roasted poblano-pepper overcoats to sneak them into unsuspecting mouths ($15.95). Meatless munching begins with the vegetarian combo, where a cheese enchilada, bean burrito, and guacamole tostada nestle together on a plate with rice and beans ($14.99). At lunch, diners nosh on the taquitos al carbon with grilled steak and scallions wrapped up in soft flour tortillas ($13.95). Postmeal cool-downs of fried ice cream flambéed tableside ($6.25) dazzle diners with a presentation that's more brilliant and mesmerizing than Plato's amateur magic tricks.
The Fine Print
Promotional value expires Mar 4, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Not valid for alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Hacienda Azteca
"Near-perfect" are the words that one Metromix writer used to describe the chicken enchiladas at Hacienda Azteca, a Mexican eatery with white tablecloths and wood floors. Enchiladas aren't the only specialty, though; cooks also marinate red snapper for ceviche, flavor grilled steak with brandy sauce, and stuff vegetarian quesadillas with zucchini, cauliflower, carrots, and broccoli. After dinner, they step out of the kitchen to prepare desserts at diners' tables: ice cream with Kahlua-sauteed bananas is just one option.