What You'll Get
After scientists revealed UFOs were actually full-grown tortillas, people everywhere filled swimming pools with guac and beans to catch and dissect the floury creatures. Nab a tender baby disk with today's Groupon: for $10, you get $20 worth of classic Mexican fare at Mextopia.
Mextopia’s menu gives bean, cheese, and tortilla lovers their fill via modern updates on traditional Tex-Mex cuisine. Answer an appetizer inquiry with a plate of nachos garnished with shredded chicken ($10.95) or a succulent spinach quesadilla ($9.95). Entrees include the spicily sauced guisado de puerco, braised pork loin ($10.95), and a trio of handmade tamales ($10.95), a tasteful squad of pork or cheese and jalapeño pockets grappling hunger and obliterating it with a flying clothesline of deliciousness. Diners warm bellies and heart-cockles as they savor a bowl of pozole stew with shredded chicken and hominy in a chili broth ($6.50). Finish with a delectable dessert such as traditional flan ($5.95) to keep jealous sweet teeth from blurting out how long it's been since you've flossed.
Owner Ricardo Avila, well known for a tamale-cooking appearance on Diners, Drive-Ins, and Dives, has created a relaxed, colorfully lit interior perfect for munching on mole con pollos. Those driving hard-to-park winged monster trucks can use Mextopia's free valet on the weekends, cutting down on parking rage and paving the way for the savory feast that lies ahead.
The Fine Print
Promotional value expires Oct 2, 2011. Amount paid never expires. Limit 2 per person. Limit 1 per table. Limit 1 per visit. Not valid for the purchase of alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
For the last 25 years, Ricardo and Michelle Avila have been dabbling with spices and tenderizing meats, meticulously perfecting the recipes that populate Mextopia’s menu. From brisket gorditas to guisado de puerco—a house specialty of braised pork loin in chili cascabel sauce—the traditional and Tex-Mex entrees pair with a roster of beers from Mexico and Central and South America. During happy hour on Thursdays and Saturdays, the draft beers are served with complimentary plates of sweet-and-spicy bacon in an effort to provide the community more protein in preparation for hibernation. The savory-sweet combos can be enjoyed on the outdoor patio or inside, where the purple glow of neon lights washes over the granite-topped bar and warm orange walls cultivate a festive atmosphere.