Mexican
|
|
|
Mexican
|
|
| Abuelos | Durangos |
Casa |
Chicos |
Chuy's |
Hacienda |
Jalapeno |
Mariachi |
Mi Mexico |
Rincone |
Sierra Frias |
Toro |
| Mexican restaurants in Lexington trace their lineage back to Chi Chi's, which opened in 1972 and prospered for 30 years before the national chain fell into decline. Chi Chi's was not authentic Mexican cuisine. It was Corporate Mexican, tailored for American tastes and marketed with happy hours, birthday parties and other strategies. But Chi Chi's introduced Central Kentucky to El Grande Burros, Taco Soup, Enchiladas and Fried Ice Cream, and drew customers away from Italian and Chinese restaurants. By the time Chi Chi's closed, Mexican had become Lexington's favorite cuisine. The second wave of Mexican was not corporate. For several decades, the horse, tobacco and vegetable farms in the Blue Grass had been increasing their reliance on Mexican immigrant workers. Some of these workers decided to open small family restaurants. Today, the majority of LexMex outlets are such independent family owned restaurants, small, often in converted fast food franchises. But Mexican restaurants continue to grow in popularity because of their low cost, lively tastes, colorful decor, and feeling of being far away but right next door. Now, several families have opened additional outlets. |  |
 |
Abuelo's is the 21st Century version of Chi Chi's. It is the Lexington franchise of a Lubbock, Texas based 40 outlet chain, Corporate Mexican at its cutting edge. Any lover of Mexican cuisine is obligated to try it. Abuelo's has the largest facility of any LexMex outlet, with an interior landscape of fountains, statues and murals. It also has the largest menu, which allows it to offer items smaller family run rivals cannot. To supplement their salsa, we like to order their Guocamole Dip, which is really fresh avocado, tomato, onion, lime and cilantro. It's creamy and light. The Tortilla Soup is also good, but we ask the kitchen to go easy on the spices. This is the only Mexican restaurant in town offering full children's and seniors' menus, a considerate touch. It would take a year to try the whole menu, but we can vouch for the Chile Rellenos, The Grande (3 enchiladas), Salmon San Carlos, and Steak Banderillas. Save room for dessert, because you must try the Tres Leches Cake, a traditional Mexican sweet vanilla treat with three different creams. |
Durango's is the oldest family run Mexican restaurant in Lexington. It has lasted 35 years by keeping its menu simple and doing an outstanding job with classic items. This is down home Peninsula cooking, heavily seafood oriented. Many Lexingtonians rank these Chile Rellenos the best in town. They are tightly stuffed banana peppers cooked in a tomato sauce. Durango's soups are great, especially their Caldo de Pollo (chicken/vegetable/ rice) and Caldo de Camarones (shrimp/vegetable/rice). House Specialties include Camarones Durango (shrimp shishkebab with peppers, onions, tomatoes, lobster sauce and rice pilaf) and Filete de Pescado (grilled catfish marinated in olive oil and garlic). There are five Vegetarian Plates, including Vegetales Fajitas (grilled vegetables with guacamole and sour cream), and Burrito de Vegetales (tortilla filled with grilled fresh vegetables, sour cream, cheese and tomato sauce). Durango's also offers five great Mexican style steaks. |
 |
 |
Chuy's is Lexington's newest Mexican entry, opening in September 2011. It's part of a chain headquartered in Austin, Texas. Chuy's is unique in that rather than Mexican it proclaims itself as Southwestern. The concept is a bit different, with the look and feel of '50s New Mexico : formica, pastel colors, black and white floor tiles and auto art. The fun begins before you even get seated. There's a Nacho Bar off the entry. Built into the trunk of a 1956 Pontiac (see photo top left) is an array of fresh salsas and a bin of thin crisp Nachos. One emphasis is the freshness of the food. The Nachos are great, Salsa continuously made during each day, Refried Beans smooth and creamy. You get your choice of six sauces of varying heat. We find the Tomatillo Sauce particularly delightful even though it's very mild. Several of their items are already among the best in the city. We love the Tortilla Soup (homemade chicken broth, roast chicken pieces, avocado, roast corn, green chiles, tomatoes, cheese, cilantro and thin crisp tortilla strips). It has a very clean and fresh taste, unlike the usual heavier taste of this traditional favorite. For Rellenos they use Anaheim (New Mexican Magdalena) peppers rather than Marconi or Poblanos used by their rivals. Anaheims are milder and sweeter with thinner walls and make fine Rellenos. Chuy's offers cheese, ground sirloin, chicken or shrimp for filling. Margaret has named the Chuy's Special Enchilada (blue corn tortilla stacked with roast chicken, cheese, tomatillo sauce and sour cream) her new favorite Mexican entree. Fajitas are served cut but not separated so you basically get chicken breast and small sirloin semiwhole on a bed of onions and serrano peppers. The meats have been marinated all night in beer, lime juice and spices. Lettuce, guacamole, sour cream, cheese, pico de gallo, rice and refried beans come as sides so you can stuff the tortillas with them or use them to garnish the fajitas. Chuy's offers huge Burritos and very good Margaritas. Their Texas Martini is worth ordering just to taste the jalapeno stuffed olives. Quirky and creative, Chuy's is already attracting a cult of loyal customers and the parking lot is overflowing. |
El Chico's is a national chain (since 1940) but its Lexington franchise has the feel of a local. It is very comfy inside its Western looking building. Booths and tables are in a large U shape, which allows for a quieter atmosphere and more privacy than most restaurants. We like their Asado, a steak with chimichurri sauce, poblana peppers, onions, chipotle wine sauce, in a cheese onion enchilada. Save room for dessert, because you have to try the Brownie Skillet Sundae, a very out of style triple chocolate brownie with pecans served on a sizzling skillet and topped with Mexican brandy butter sauce and vanilla ice cream. |
 |
 |
Rincon Mexicano is the second oldest family run Mexican restaurant in town, having opened in 1992. It's a hangout for UK students and faculty even though at their original Chevy Chase location they only have 16 tables and a bar big enough for six people. They revised their menu recently, keeping all the traditional items but adding several new ones. Ask about the Seviche Appetizer. When available, it's great : chopped shrimp in lime juice, spices, tomato, onion, peppers, and avocado, with a portion large enough for three. Rincon's offers seven kinds of Quesadillas and five kinds of soup. They are very generous with their fillings; if you order the Spinach Quesadilla, for example, you better really like Spinach, because it will come stuffed with it. The soups also display this generosity. They serve no cups, only large bowls, and the flavors are delicious. We are particularly fond of their Black Bean Soup, but the Tortilla, Mexican Chili, Charro Bean and Chicken are all great, although any one of them could feed a party of three. The Carnitas are very large pork slices. It's good and there's plenty. The Taquitos Mexicano are filled with spiced meat and fried until they're very flaky. Rincon plays hide and seek with its Chile Rellenos. On the menu as a side is a single Relleno. If you ask, however, you can get the usual two as a main course, and they are well worth the effort. Rincon's Fajitas are among the best in Lexington. You can order single, double or in one case, the Parilla Rincon, a quad. There is a LOT of delicious steak, chicken or seafood in these. A burrito fan will love Rincon's Fiesta Grande Burrito, reminiscent of Chi Chi's old El Grande Burro. It's a HUGE tortilla stuffed with steak or chicken and a dozen other ingredients. |
| In 2010 Sergio and Veronica opened a second Rincon location in Harrods Village on Harrodsburg Road south of Man O War. It's larger, classier, has a spacious bar, modern kitchen, and parking. The house chips and salsa are among the best in town, but we also recommend White Cheese Dip. Although both locations use the same recipes, the new location, perhaps because of its more modern kitchen, does a better job with several items. First among these is the Seafood Burrito. Stuffed with Shrimp, Scallops, Whitefish, Salmon and Mahi Mahi, this is too much for one person to eat and will provide lunch the next day. The scallops are large, fresh and well prepared. One feature of Mexican restaurants diners often overlook is Steaks. Rincon offers five, ranging from ribeye to flat iron. They're prepared with onions, mushrooms, cheese, spinach, peppers and tomatoes, and come with rice, refried beans or charro beans, salad, guacamole and pico de gallo, according to what you specify. Chili fans MUST try the Chile Colorado (diced steak) and Chile Verde (slow cooked pork). These are two of the best chiles in town. Save room for Chimi Cheese, a deep fried cheesecake, ice cream and caramel drizzle. It's obscene. Coffee here is disappointing. But they serve Jarritos, the famous Mexican soft drink. We particularly enjoy the Grapefruit Jarrito. |  |
|
Its loyal supporters consider El Toro's the best Mexican restaurant in town. They come for the Camerones Nortenos (jumbo shrimp stuffed with cheese, bacon wrapped, broiled and basted, served with avocado), Filete de Pescado (grilled catfish marinated in olive oil and garlic), and Fajitas. El Toro's takes great pride in its Fajitas. It serves them sizzling in a skillet with spices and vegetables. It serves 10 Fajita selections but the mix of chicken, steak, shrimp and Mexican sausage is hard to beat. For a different kind of steak, try Bistec Ala Mexicana. They cook it in tomato sauce, onions and peppers. Or settle for the Chiles Rellenos. Save room for the Chimi Cheese, another outrageous dessert. This is a rich and creamy cheesecake wrapped in a pastry tortilla, deep fried until flaky and golden, dusted with cinammon sugar, garnished with iced cream and drizzled with rich caramel. |
 |
 |
Mi Pequena Hacienda is the closest thing to an authentic Mexican village or neighborhood restaurant Lexington has. All its rivals are in shopping centers or business zones. Hacienda is in a residential area, and has become a hangout for locals. While you're eating, familiars will greet each other and the staff at the bar or as they are seated at tables. There is a real feeling of camaraderie here. However, that wouldn't be true if the food hadn't brought them back enough times. The Chile Pablanos, their interpretation of Rellenos, use the much larger Pablano peppers. They don't use the sauces of their rivals but they can fit a lot more filling in. They're definitely worth ordering. But Hacienda takes great pride in its Grilled Tilapia Fillets, Seafood Burrito, Fish Taco, Cactus Jack Quesadilla, and Tequila Baby Back Ribs. The El Grande Burro is Huge !! |
| Mi Mexico. Mexican restaurants as a group have very colorful interiors, but none compare to Mi Mexico. The furniture, walls, ceilings and floors are all painted in bright glossy hues. Your senses are thoroughly awakened before the menu ever arrives. It is, however, a great menu. The Stuffed Jalapenos are a good start. But they offer several items you just can't get anywhere else. The Pina Rellena is really unique, a pineapple half stuffed with shrimp, scallops, and pineapple chunks, cooked in red sauce, topped with Monterey Jack Cheese. The Caldo de Camaron, made only on weekends, is a shrimp vegetable soup. Their Hawaiin and Pineapple Fajitas are a rare variation in this category. They also offer seven Vegetarian entrees. Their Chili Rellenos are the largest in town and their Refried Beans are the tastiest we've had outside of San Antonio. This is one of the best run restaurants in Lexington and has expanded to three locations. |  |
 |
El Mariachi is out of the way for most Lexingtonians, located on Leestown Road nerar New Circle. But it's worth the trek across town. The basic salsa they bring with their chips is dark and spicy, livelier than elsewhere in Lexington. But there's a companion dish of White Salsa, which is also quite lively. You'll be drinking plenty of water. If the house salsas are too spicy, try the Choriqueso, a mellow cheese dip. Among the appetizers, we like the Carnitas, fried pork tips. They're especially good dipped in one of the salsas or the Choriqueso. On our usual test for Mexican restaurants, Chile Rellenos and Fajitas, Mariachi scores well. They call their rellenos Chiles Pablanos. They use large mild poblano chiles, stuff them with Oaxaca cheese, batter and fry. The Fajitas are standard shrimp, chicken, beef, onions, peppers and spices sizzling on an iron skillet, with guacamole and sour cream on the side. El Mariachi has the best Mexican dessert in town : Xango. They stuff a large burrito with cream cheese and cinammon and bake it. Like its rivals, the interior is bright and lively, but this one is also very spacious, making it appear larger than it really is. |
| Sierra Fria is a large, open building gutted and remodeled in May 2010. The menu is not as elaborate as many of its city rivals, but it boasts one of the best seafood sections. It features Sopa Marinera, which is the best seafood chowder of any Mexican restaurant in town. It contains shrimp, crab legs, octopus, clams and squid. There are five Shrimp entrees, two Tilapias, Grilled Salmon and Marinated White Fish. Of their Fajitas, we especially like the Cancun (steak, chicken, shrimp, chorizo and pineapple). We also like the fact that you can order Fajitas as a single or double skillet, great for a couple. There are two excellent Chiles hiding in the menu : Chile Colorado (diced steak) and Chile Verde (shredded pork). The Chile Rellenos are excellent but hidden in the A La Cart menu. People do not usually think of Mexican restaurants as a place for steak, but Sierra Fria has five, all good : Skirt Steak, T Bone fixed two different ways, Kebabs, and a thinly cut 10 ouncer grilled with Cactus. The Spinach Quesadillas are our favorite on that page. Sierra Fria is an especially good place to stop for lunch; they have numerous good combinations reasonably priced. There's a patio outside, as seen at right with tables and umbrellas. |  |
| Jalapenos They're larger than most of their rivals and their booths allow more privacy and conversation. They have all the traditional menu items, but they have some which are unique. Their appetizers include more seafood. There's a Seafood Quesadilla, Marinated Shrimp, Tostada Crab & Shrimp, and Sauteed Shrimp or Scallop. They also have more soups : Chicken, Bean/Bacon/Cilantro, Corn/Avocado/Cilantro, and Shrimp Soup served with vegetables, rice and avocado. We particularly recommend the Corn and Shrimp soups. The Jalapeno Salad, which also includes crisp greens, tomatoes and cheese, is a favorite among weight watchers. If you're big on Mexican breakfasts, Jalapeno's offers Huevos con Chorizo and Huevos Rancheros on the lunch menu. Vegetarians appreciate touches like the Spinach Enchiladas, Spinach Quesadillas, Potato/Cheese/Rice Burritos, and Vegetarian Fajitas. We like their Chile Rellenos, which lean toward the traditional Mexican style rather than some of the more creative versions offered by some restaurants. Jalapenos offers five full steaks and a shish kebab entree, but we think they're at their best with seafood. They offer four Shrimp entrees plus Baby Red Snapper, Tilapia, and Salmon. There's a kids menu. The Jalapeno Margarito is unique. |  |
 |
Chicken Casa is a minimalist Mexican outlet. It specializes in one item : Veracruz Style Grilled Chicken. Owner Manuel Frias was born and raised in Veracruz, a state of Mexico, and he says he's only fixing chicken the way everyone he knew fixed it when he was a kid. The chicken itself is lightly caramelized in canola oil, salt and black pepper. It is then grilled in a salsa of tomatoes, onion, garlic, jalapeno, cinammon, cilantro, cumin, olives, lime and Tequila. Individual meals for $5 and $6 offer your preference of two each of legs, thighs, wings or breasts served with a small bowl of onions, one of salsa, a package of tortillas, and two sides of your choice. For couples or families for $9, $10 or $12 you can get eight piece bowls representing half, whole or one and a half chickens, with two sides, tortillas and marinated onions. Sides include rice, refried beans, mashed potatoes, steamed broccoli, cauliflower and carrots, and guacamole. We think the mashed potatoes and guacamole are the best of these. There are a few chicken related alternatives : Chicken Sandwich, Chicken Salad, Chicken Enchilada, Chicken Quesadilla and Chicken Taco. And there are just a few nonchicken options : Grilled Ribs, Grilled Steak and Pulled Pork. This is mainly a carryout store front but there are six tables if you prefer to eat in. It's not fancy, but this is tasty, heart healthy, low fat eating. The sides are routine, but like most longtime Kentuckians we've been eating chicken all our lives, and this is very good. |
| El Nicaraguan Latin Grill & Fritanga doesn't fit. It's not Mexican, but can't be put into any other category. So it operates below the radar, relying on word of mouth. Fortunately, the word is spreading that this South American restaurant in a former gas station serves some of Lexington's best Latino cooking at reasonable prices. They offer four fine soups. Mondongo is the national soup of Nicaragua, a heavy broth, a Nicaraguan Sausage Soup. De Cola is Oxtail Soup, a rich mix of beeftails, onions, carrots, celeries, thyme and wine. De Gallina is Chicken & Vegetables, and Toda los Dias ("Everyday Soup") is composed of whatever's left over in the kitchen. Moving to the core menu, you'll immediately notice key differences from Mexican food are the heavy use of Plantain, a sort of oversized banana used like a vegetable but actually a fruit, Fried Cheese, Cassava, Black Beans and fruit drinks like Carrot Orange, Tamarind, Melon Orange, and the best Cocoa you ever tasted. There's lots of Beef, Pork, Chicken, Shrimp and Steak in Jalapeno, Tomato and Chimichurri Sauces. Their Piscado Frito (Fish served whole) is delicious although they can only serve it on days they can get fresh fish. Three Milk Cake is a very rich dessert. |  |
Contact us at GustouCuisine@aol.com. |
Follow us on Facebook at Lexeat.com |