Mexican food in the United States is not a single cuisine. Regional traditions, local ingredients and family recipes make each restaurant different. These six, all in our directory, show the spread.
Amigo Cafe, Kayenta, Arizona
Amigo Cafe opened in 1983 on US-163, inside the Navajo Nation on the way to Monument Valley. Founders Richard and Esther Martinez built a menu that mixes Mexican, Native American and American food: a Three Sisters Burrito, a Navajo shrimp taco made with blue corn, lamb tostadas, pozole and hot fry bread. It is open Tuesday to Saturday.
Alebrijes Cafe & Grill, Litchfield Park, Arizona
Alebrijes Cafe & Grill opened in 2021 and focuses on Oaxacan-style food. Many dishes come smothered in mole: the black version is sweet and intense with a hint of licorice, and the red one is more savory. The pozole, a large bowl of broth with hominy and tender pork, has been written about by Phoenix New Times, and brunch brings chilaquiles and French toast.
Calavera Bar & Grill, Cottonwood, Arizona
Calavera Bar & Grill is a Latin-inspired Mexican restaurant in a room decorated with Día de los Muertos artwork. Guests mention Navajo tacos, fajita burritos, mango fish tacos and pozole, along with complimentary chips and salsa and generous portions.
La Huasteca, Buena Park, California
La Huasteca, at The Source, takes its inspiration from the Huasteca region of Mexico. The menu puts a modern twist on village dishes, with street tacos, seafood, slow-simmered soups and salads. Guests recommend the quesobirria tacos, cochinita pibil, chiles en nogada and the Enchiladas Puerto Escondido. It serves brunch, lunch and dinner and takes reservations.
Avocado's Grill, Paragould, Arkansas
Avocado's Grill builds its menu on the classics: fajitas, burritos, chimichangas, enchiladas and quesadillas, with names such as the Monster Chimichanga and Nachos Mexicanos on ordering pages.
Tommy's Drive Thru, Hemet, California
Tommy's Drive Thru is a casual drive-thru that serves American food, breakfast and Mexican dishes from the same window. Reviews mention the pastrami sandwich and fries, a chargrilled cheeseburger and a gyro, so it is a mix rather than a pure taqueria.
A short glossary
- Mole: a rich sauce built from chiles and other ingredients, black or red.
- Pozole: a hominy stew, usually with pork.
- Fry bread: a Navajo fried bread, served hot and used for Navajo tacos.
- Quesobirria: a taco filled with slow-cooked beef and cheese, served with broth.
Which to try first
If you want something you will not find elsewhere, Amigo Cafe is the answer. For mole, go to Alebrijes. For a modern sit-down meal with cocktails and brunch, La Huasteca is the best fit.
Hours, menus and prices change. Each restaurant page lists the phone number we have; call ahead before a long drive, especially on holidays.