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New Orleans Winter Restaurant Guide 2015: Mexican/Southwestern 

Arana Taqueria y Cantina
3242 Magazine St., (504) 894-1233; www.facebook.com/arananola
The cantina serves Mexican favorites including tortas, moles, tostadas and burritos filled with al pastor, chorizo, carne asada, chicken or pibil plus black beans, tomatoes, onion, cilantro and queso. Taco plates feature two or three tacos and two sides. Reservations accepted. Lunch and dinner daily. Credit cards. $$

Casa Borrega
1719 Oretha Castle Haley Blvd., (504) 427-0654; www.casaborrega.com
Ceviche is made with Gulf fish and shrimp marinated in lime juice with cucumbers, radishes and topped with onion and avocado. Chilies rellenos feature battered and sauteed roasted poblano peppers filled with melted Asadero cheese, grilled vegetables or seasoned ground beef. Reservations accepted for large parties. Lunch and dinner Tue.-Sat., brunch Sat. Credit cards. $$

Cucos
2766 Belle Chasse Hwy., Gretna, (504) 393-7766; www.cucosmex.com
Burrito Gigante is a 12-inch burrito filled with Mexican rice, black beans, ground beef, shredded chicken and cheese and topped with chili and salsa. El Presidente includes beef and cheese enchiladas, mini chimichangas, a beef taco, beans and rice. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $

Del Fuego Taqueria
4518 Magazine St., (504) 309-5797; www.delfuegotaqueria.com
El Molcajete combines five-chili sauce, grilled steak, shrimp, chicken, sausage, cebollitas, jalapenos, panela cheese and rice, served with sauteed cactus, avocado, refried beans and soft corn tortillas. The two tortilla burrito combines carne asada, shredded chicken, carnitas, beef tongue, chorizo and cabrito with pinto beans, rice, Chihuahua and Asadero cheeses, crema, salsa fresca, guacamole, onions and cilantro in a house-made flour tortilla. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

El Gato Negro
81 French Market Place, (504) 525-9752; 300 Harrison Ave., (504) 488-0107; 3001 Ormond Blvd., Destrehan, (985) 307-0460; www.elgatonegronola.com
Pineapple-habanero-glazed shrimp is sauteed with mushroom and red bell peppers. The Michoacan mixed grill includes aged skirt steak, chicken breast, jumbo Gulf shrimp, sauteed vegetables and chimichurri sauce. No reservations. Hours vary by location. Credit cards. $$

Felipe's Taqueria
176 Town Center Parkway, Slidell, (985) 288-1210; 301 N. Peters St., (504) 288-8226; 411 N. Carrollton Ave., (504) 288-8226; 6215 S. Miro St., (504) 288-8226; www.felipestaqueria.com
The grilled chicken super burrito is filled with guacamole, pico de gallo, grilled corn and pickled jalapenos. Al pastor tacos feature guajillo marinated pork, cilantro, red onions and guacamolillo sauce in grilled corn tortillas. No reservations. Lunch and dinner daily. Credit cards. $

Izzo's Illegal Burrito
Citywide; www.izzos.com
Izzo's offers diners build-your-own options for burritos, tacos, nachos and salads, with choices of meats, vegetables, cheeses, salsa, beans, sour cream and more. Burrito bowls are build-your-own dishes on a bed of rice with no tortilla. No reservations. Lunch and dinner daily. Credit cards. $

Johnny Sanchez
930 Poydras St., (504) 304-6615; www.johnnysanchezrestaurant.com
Chefs John Besh and Aaron Sanchez's gourmet taqueria serves fish tacos filled with beer-battered mahi mahi, chipotle avocado, shaved cabbage and jalapeno vinaigrette. Arroz con pollo is slow-roasted chicken served with crispy rice, roasted tomatoes, avocado, serrano peppers and Cotija cheese. Reservations recommended. Lunch Sun.-Fri., dinner daily, late-night Fri.-Sat. Credit cards. $$

Juan's Flying Burrito
515 Baronne St., (504) 529-5825; 2018 Magazine St., (504) 569-0000; 4724 S. Carrollton Ave., (504) 486-9950; www.juansflyingburrito.com
These California-Mexican taquerias serve tacos, burritos, enchiladas, quesadillas and fajita plates. The signature Flying Burrito combines skirt steak, Gulf shrimp, Creole chicken, sour cream, guacamole, yellow rice, black beans, salsa la fonda and Juan's hot sauce in a Hola Nola flour, whole wheat, spinach or cayenne tortilla. No reservations. Lunch and dinner daily. Credit cards. $

Mizado Cocina
5080 Pontchartrain Blvd., (504) 885-5555; www.mizadococina.com
The tamale de pato features slow-roasted Peking duck, salsa borracha, pineapple-jalapeno glaze, crema, Cotija cheese and cilantro. Atun tiradito includes sliced raw Gulf tuna, citrus ponzu, melon, avocado, cucumber, cilantro, jalapeno and roasted pumpkin seeds. Reservations accepted. Lunch and dinner Tue.-Sat., brunch Sun. Credit cards. $$

Nacho Mama's Mexican Grill
1000 S. Clearview Pkwy., Suite 1016, Harahan, (504) 736-1188; www.nachomamasmexicangrill.com
Buffalo chicken nachos are loaded with fried Buffalo chicken, blue cheese, celery, red onions and ranch dressing. The Green Monster burrito is a spinach tortilla filled with squash, zucchini, bell peppers, red onions, corn, spinach and black beans and topped with Chihuahua cheese and red pepper aioli. Reservations accepted. Lunch and dinner daily. Credit cards.  $$

Santa Fe Restaurant
3201 Esplanade Ave., (504) 948-0077; www.santafenola.com
Chopped tuna tartar is mixed with mango, nuts and scallions and served with guacamole and casabe bread. Seafood paella combines Calasparra rice, saffron, broth, seafood and vegetables with Jerez wine. Reservations recommended. Lunch Tue.-Sat., dinner Tue.-Sun., brunch Sun. Credit cards. $$

Superior Grill
3636 St. Charles Ave., (504) 899-4200; www.neworleans.superiorgrill.com
Sizzling shrimp brochettes feature jumbo shrimp stuffed with poblano pepper and Monterey Jack cheese wrapped in bacon and served with grilled onions, guacamole, pico de gallo, tortillas and garlic-butter sauce. Sizzling fajitas include a choice of meat with onions, peppers, tomatoes, 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 Avenue, (504) 272-0557; www.tacodelmar.com
Mondo burritos fill tomato, spinach or flour tortillas with chicken, fish, pork, guacamole, ground beef, shredded beef or steak, plus pico de gallo, cheese, tomatoes, lettuce, beans and sour cream. Nachos are topped with a choice of ground beef, chicken, carnitas, steak or white fish, beans (refried, black or pinto), queso, guacamole, pico de gallo and sour cream. No reservations. Breakfast Mon.-Fri., lunch and dinner daily. Credit cards. $

Tacos & Beer
201 E. Thomas St., Hammond, (985) 542-7430; 1622 St. Charles Ave., (504) 304-8722; 2142 First St., Slidell, (985) 641-4969; www.tacosandbeer.org
The menu includes an array of Mexican favorites plus burgers, salads, fries and more. Ceviche features shrimp marinated in lime juice and served with avocado. Mexican shrimp cocktail serves Gulf shrimp in sweet and spicy cold tomato broth. Reservations accepted for large parties. Lunch and dinner daily, late-night Thu.-Sat. Credit cards. $

Tacos & Tequila
800 S. Peters St., (504) 525-3474; www.tntnola.com
Diners watch tacos and burritos prepared before them as they choose fillings and toppings (such as guacamole, bacon, and dill relish). Fillings include al pastor, carne asada, chorizo, fried redfish, mushrooms and peppers and more. For dessert, there is coconut tres leches cake. No reservations. Lunch, dinner and late-night daily. Credit cards. $

Taqueria Corona
1827 Hickory Ave., Harahan, (504) 738-6722; 3535 Severn Ave., Metairie, (504) 885-5088; 5932 Magazine St., (504) 897-3974; www.taqueriacorona.com
These cantinas serve tacos, flautas, California-style burritos, taco salads, Mexican pizzas and more. Avocado salad features sliced avocado, lettuce and tomatoes 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; www.thevelvetcactus.com
There is a long list of tequilas and specialty margaritas and a menu of Mexican favorites including nachos, quesadillas, fajitas, enchiladas, burritos and grilled items. Chicken Pablo is mesquite-smoked chicken topped with roasted portobello mushrooms, grilled onions, pico de gallo and jalapeno creme and served with two sides. 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
Filipino | Fondue | French | German | Greek | Indian & Pakistani
Irish | Italian | Japanese/Sushi | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern
Mexican/Southwestern | Music and Food | Neighborhood
Pan-Asian | Pizza | Sandwiches & Po-boys | Seafood | Steakhouse
Tapas & Spanish | Thai | Vietnamese

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