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2014 Winter Restaurant Guide: Mexican and Southwestern Restaurants in New Orleans


Casa Borrega
1719 Oretha Castle Haley Blvd., (504) 427-0654;
This casual barroom and cantina is decorated with folk art. Three chicken enchiladas made with corn tortillas are covered in mole sauce of spices, almonds, raisins, chiles, chocolate and chicken broth and topped with sesame seeds and onions. Pozole de puerco is a bowl of hominy soup made with guajillo chile peppers, Mexican herbs and pork garnished with cilantro, oregano, radishes, cabbage and avocado and served with tostadas. No reservations. Lunch and dinner Wed.-Sat., brunch Sun. Credit cards. $$

Coyote Blues
4860 Veterans Memorial Blvd., Metairie, (504) 301-3848;
Fajitas are cooked on a wood-burning grill and served with onions, bell peppers, poblano rice, charro beans, guacamole, sour cream, cheddar cheese, pico de gallo, garlic butter and flour, wheat or corn tortillas. Nuevo crab enchiladas feature two roasted corn crepes filled with crab and cheese and topped with mango and red pepper salsa. No reservations. Lunch and dinner daily. Credit cards. $$

2766 Belle Chasse Hwy., Gretna, (504) 393-7766;
Steak, chicken and shrimp fajitas are served with sauteed onions and peppers, lettuce, cheese, pico de gallo and guacamole. The El Presidente includes beef and cheese enchiladas, chimi pequitos, a beef taco, beans and rice. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

Dis Taco
Inside of Molly's at the Market, 1107 Decatur St., (504) 717-7070;
Chorizo tacos feature house-made sausage, pickled onions, salsa, Cotija and cilantro. A dessert taco with grilled banana and Nutella is seasoned with cayenne, cinnamon and nuts. No reservations. Lunch and dinner Thu.-Sun. Cash only. $

El Gato Negro
81 French Market Place, (504) 525-9752; 300 Harrison Ave., (504) 488-0107;
Guacamole, made tableside, combines avocados, pico de gallo, lime and sea salt and jalapenos on request. Oaxaca eggplant features seared eggplant topped with Mexican panela cheese, shrimp, chicken, sauteed garlic, mushrooms, pico de gallo and mezcal cream salsa. No reservations. French Market Place: lunch and dinner daily; Harrison Avenue: lunch and dinner Tue.-Sun. Credit cards. $$

Felipe's Taqueria
01 N. Peters St., (504) 267-4406; 411 N. Carrollton Ave., (504) 288-8226; 6215 S. Miro St., (504) 309-2776;
Nachos feature corn tortilla chips topped with melted Monterey Jack cheese, beans, pico de gallo, guacamole, sour cream and lettuce. The chimichanga is a deep-fried burrito filled with a choice of meat, beans, rice, pico de gallo, vegetables and topped with cheese. Delivery available from S. Miro Street location. No reservations. Lunch and dinner daily. Credit cards. $

George's Mexican Restaurant
1461 N. Causeway Blvd., Mandeville, (985) 626-4342; www.georgesmexican-
Tilapia ceviche features fish marinated in lime juice served with avocado slices and house-made corn chips. Chicken fajitas feature chicken marinated overnight, cooked with onions and bell peppers and served with guacomole, lettuce, pico de gallo and tortillas. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Handsome Willy's Patio Bar & Lounge
218 S. Robertson St., (504) 525-0377;
The Wolf Man burrito, named after New Orleans Saints' defensive coordinator Rob Ryan, is filled with slow-cooked pork, pulled chicken, ground beef and black beans. The Flying Pig is stuffed with pulled pork, bacon and cheddar. No reservations. Lunch Thu.-Fri., dinner and late-night Mon.-Sat. Credit cards. $

Izzo's Illegal Burrito
1901 Manhattan Blvd., Suite 101, Harvey, (504) 708-4525; 4316 Veterans Memorial Blvd., Suite A, Metairie, (504) 708-5220; 70488 Hwy. 21, Suite 100, Covington, (985) 635-4285;
Diners can order an array of items assembled to order. Burritos include a choice of tortilla (flour, cayenne, spinach or wheat), meats (chicken, steak, shrimp), vegetables, salsas, cheeses, rice and beans. Izzo's salads include romaine lettuce, choices of meat and toppings, tortilla strips and salsa or one of three house dressings. No reservations. Lunch and dinner daily. Credit cards. $

Juan's Flying Burrito
2018 Magazine St., (504) 569-0000; 4724 S. Carrollton Ave., (504) 486-9950;
Red chili chicken and goat cheese quesadillas come dressed with spinach and a side of cucumber salsa. Hawaii 5-0-4 nachos are tortilla chips topped with Jack cheese, pulled pork, bacon, grilled mango, chipotle sour cream, cilantro, avocado and jalapenos. No reservations. Lunch and dinner daily. Credit cards. $

La Carreta
107 Carrollwood Drive, LaPlace, (985) 651-9991; 108 N.W. Railroad Ave., Hammond, (985) 419-9990; 812 Highway 190, Covington, (985) 400-5202; 1200 W. Causeway Approach, Mandeville, (985) 624-2990;
Monterrey fajitas include Angus skirt steak, tortillas, rice and beans. The sampler plate features a chile relleno, beef taco, beef enchilada, rice and beans. Reservations accepted except on Fridays. Lunch and dinner daily. Credit cards. $

Mizado Cocina
5080 Pontchartrain Blvd., (504) 885-5555;
The menu includes gourmet takes on traditional Mexican and South American dishes. Creative tacos feature fillings including Peking duck confit, smoked pork belly and charred rare tuna. Ceviche offerings include tuna with citrus ponzu, melon and avocado. No reservations. Dinner Mon.-Sat. Credit cards. $$

Nacho Mama's Mexican Grill
1000 S. Clearview Pkwy., Suite 1016, Harahan, (504) 736-1188;
Southwest egg rolls are filled with cabbage, corn, cilantro, onions and cheese and served with pepper jelly. The mixed green salad includes grilled chicken, portobello mushrooms and skirt steak or jumbo shrimp over candied pecans, Mandarin oranges, roasted red bell peppers and red onions and lime-cilantro vinaigrette. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Santa Fe Restaurant
3201 Esplanade Ave., (504) 948-0077;
Prince Edward Island mussels are steamed in tomato, chorizo, cilantro, fennel and white wine broth and served with crostini. Carne asada Alexander is an 8-ounce sirloin drizzled with Creole sauce and served with rice, beans, mixed vegetables and guacamole. Reservations accepted. Lunch and dinner Tue.-Sun., brunch Sun. Credit cards. $$

Superior Grill
3636 St. Charles Ave., (504) 899-4200;
Brisket nachos are tortilla chips topped with slow-roasted brisket, beans, sour cream, guacamole, pico de gallo, jalapeno peppers and Monterey Jack and cheddar cheeses. Pork fajitas feature mesquite-grilled pork, onions, peppers, tomatos, pico de gallo, guacamole, cheddar cheese, rice and beans. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$

Taco Del Mar
514 City Park Ave., (504) 272-0557; 925 E. Judge Perez Drive, Chalmette, (504) 302-2805; 1515 Poydras St., Suite 160, (504) 309-8311;
Taco Del Mar serves dishes such as burritos, tacos, quesadillas and nachos. Mondo burritos can be rolled in whole wheat, tomato, spinach or flour tortillas. Side items include chips and queso, rice and beans and guacamole. No reservations. Lunch and dinner daily. Credit cards. $

Tacos & Beer
201 E. Thomas St., (985) 542-7430; 1622 St. Charles Ave., (504) 304-8722
Taco fillings include carne asada, carnitas, pastor, suadero (brisket) and fish, and tacos are topped with onion, cilantro and red or green sauce. DUI fries are steak fries topped with carne asada, melted cheese, sour cream and jalapenos. Reservations accepted for large parties. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $

Taqueria Corona
1827 Hickory Ave., Harahan, (504) 738-6722; 3535 Severn Ave., Metairie, (504) 885-5088; 5932 Magazine St., (504) 897-3974;
The menu includes California-style burritos, soft tacos, flautas, Mexican pizzas and more. Avocado salad features sliced avocado, lettuce and tomatos in tangy dressing. The shrimp quesadilla is filled with mozzarella and cheddar cheeses and served with guacamole and salsa. No reservations. Lunch and dinner daily. Credit cards. $

The Velvet Cactus
6300 Argonne Blvd., (504) 301-2083;
Mexico meets Louisiana in dishes such as jumbo shrimp sauteed with garlic, Worcestershire sauce, lemon juice and jalapenos served over chipotle cheese grits. Chicken Pablo features mesquite-smoked chicken topped with roasted portobello mushrooms, grilled onions, pico de gallo and jalapeno cream sauce. No reservations. Lunch Fri.-Sun., dinner daily, brunch Sat.-Sun. Credit cards. $$

African | American | Bar & Grill | Barbecue | Brewpub

Burgers | Cafe | Cajun | Caribbean/Cuban | Chinese

Coffee & Dessert | Contemporary | Creole | Deli | Diner | Fondue

French | German | Greek | Indian/Pakistani | Irish | Italian

Japanese/Sushi | Juice Bar | Korean | Latin American | Louisiana Contemporary

Mediterranean/Middle Eastern | Mexican/Southwest | Music & Food

Neighborhood | Pan-Asian | Pizza | Sandwiches & Po-Boys | Seafood

Steakhouse | Tapas/Spanish | Thai | Vietnamese

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