Moose works magic with pork, serving everything from a picante blood-red chorizo to moist hunks of pig meat braised in chiles and pineapple juice. Read more.
Simply put, there is nothing else quite like Milagro in St. Louis, no bar of contemporary and traditional Mexican fare against which the restaurant can measure itself. Read more.
Make sure to take some panocha on the way out—don't snicker, they're delectable gorditas made with brown sugar. Read more.
The food is cheap, the margaritas are strong, the salsa is hot and the roving mariachis are a good time. Read more.
The cheese accosts your mouth — in a good way — the moment you bite into the hunk of burrito. The margaritas don't skimp on the tequila, and there's a whole tequila bar for you to choose from. Read more.
If there were a category for best quesadillas, the undisputed king would be Los Magueyes' quesadilla Michoacan. Read more.
Consider the fish tacos: In a nod to its Minnesota clientele, the restaurant serves native walleye topped with heaps of guacamole and pico de gallo. Read more.
The ingredients are unusual and often unexpected, like the chile en nogada: poblano peppers stuffed with sautéed beef, chopped apple and plantain, and sliced almonds. Read more.
Traditional homestyle Mexican food in the heart of Sacramento's Midtown. Read more.
This place isn't slick or manufactured like so many of the taco spots in Dallas; it's just a great, unassuming little taco shack. Read more.
First-time visitors are treated to a complimentary al pastor taco, which is the most flavorful and tender rendition we've sampled here. Read more.
There's nothing particularly unique or spectacular about the ingredients for their churros, yet La Casita Mexicana chefs...transform one of the most popular Mexican desserts into a sublime treat. Read more.
The stunner is the coffee-and–chocolate ice cream, easily one of the best in the city. Read more.
The Boyle Heights eatery, famed for the braised and stewed stuffings that fill its tacos, offers the Taco Sampler, six minitacos that are handpicked for you. Read more.
El Camino is known for several things, including stiff drinks and the joint's near-bottomless bowls of queso — but the appropriately named grande nachos should be at the top of the heap. Read more.
Winner of Best House Margarita 2011. See more of the best at http://bestof.voiceplaces.com/denver Read more.
The quality of the food at Tacos Morelos is pristine and delicious, partly due to the Atlixco Deli next door and its profusion of fresh indigenous ingredients Read more.
In addition to the tacos and tostadas, Tacos Atoyac also boasts moles and some of best damn horchata we've had in a long time. Read more.
Be careful with the super-potent salsa verde, or you might kill some taste buds. Read more.
The tortas are tasty, but so is everything else on the menu. The quesadillas are one of our favorites: huge, thick, fluffy homemade corn tortillas folded in half and stuffed with goodies. Read more.
Chiles rellenos, tacos, burritos like tu madre used to make, and it won't leave too much of a dent in your wallet. Read more.
The amazing California burrito has us hooked: steak and potatoes, Mexican-style, wrapped up with seriously mouthwatering pico de gallo and cheese. Read more.
The Reynosos use the same recipes passed down from their Miami-Globe abuelitas, and the proof is in the pork chile verde. Read more.
Chimichangas the size of a newborn baby, half-pound tamale masa bombs, enchiladas afloat in a sea of spicy red sauce, and a guarantee that everything will be absolutely smothered in piping hot cheese. Read more.
We recommend you start with a blood orange or pomegranate margarita and an order of the guacamole, which is made tableside to your specifications and includes one of our crunchy favorites, pepitas. Read more.
The balance of beans to meat to rice is perfect; there's no need to keep rotating the burrito, searching for the right angle of attack. Read more.
The Baja-style fish taco combines a huge fillet of deep-fried whitefish with plenty of guacamole and all the fixings, served in both crisp and soft corn tortillas to prevent spillage. Read more.
Best deal is the "Three Amigos" platter -- a trio of any tacos for $6.50. Read more.
Guacamole is a chili-and-pork-rind-heightened mash of ripe avocados; masa corn cakes get capped with black beans, goat cheese, salsa verde, and grilled protein of choice. Read more.
The Yucatecan natives prepare familiar Mexican favorites such as enchiladas in a deep mole sauce, but they also serve homespun fare from the Yucatan. Read more.
It's so good we named it our Best Last Meal on Earth in 2008. Weekends bring menudo. Read more.
Flautas, sopes (softly fried masa cakes capped with pinto beans, queso blanco, and meat of choice), menudo, and pozole are other specialties of the house. Read more.
