Photo courtesy of Chelle Koster Walton
The basket of chips arrives with two bowls – one filled with a traditional full-textured, not-afraid-to-burn red salsa. The other contains a pico de gallo of chopped fresh yellow, orange and red... Read More
The basket of chips arrives with two bowls – one filled with a traditional full-textured, not-afraid-to-burn red salsa. The other contains a pico de gallo of chopped fresh yellow, orange and red tomatoes, jalapeños and other fiery flavorings. The style of cuisine here is billed as Jalisco, the Mexican region that is home to Guadalajara, mariachi and tequila. A selection of 20 different types of tequila reinforces the restaurant's name. The all-day and luncheon combination menus embrace the expected in Mexican cuisine. But from there, the many-paged spread runs amok with home-cooked specialties that surprise, delight and transport to old and new Mexico. The variety of seafood dishes attest to Jalisco's seaside roots. From simple fish tacos and shrimp with rice, they range to fusions of other Latin cultures in such dishes as fish ceviche, shrimp in garlic butter with onions and mushrooms and octopus and shrimp cocktail.
- Mexican: "The mole verde is a preconceptions-bending green version of mole made with tender chunks of pork tossed in a spicy tomatillo sauce with jalapeños."
- Best for Mexican Because: First opened in 2009 in Golden Gate, the upscale Mexican chain now has locations in Bonita Springs and North Naples as well.