McAllen

(From July 2009) Magnificent chandeliers, talavera mosaics, and hanging copper pots adorn this spot, named for the rugged region northwest of Mexico City. You order at the counter, where you can choose from a variety of dishes and select from the various salsas and condiments on display. The smoked beef tacos were great, but the pork al pastor tacos were a little too sweet.

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(From May 2008) Doggies We thought this place had closed down, so we were relieved to find the new location. The menu has been beefed up (pasta, steaks, and po’boys make an appearance), but the emphasis is still hot dogs, sausages, and Italian sandwiches. We sampled the Chicago-style dog, with relish, tomato, onion, pickles, and sport peppers, and the Maxwell Street Polish sausage, with grilled onions and mustard. Delicious. Windy City sports paraphernalia adorns the walls, and a couple of flat-screen TVs allow diners to keep their eyes on the ball. Beer & wine.

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(From October 2008) Named after its owners, this restaurant is sparsely but creatively decorated—pink and blue neon lights, plus two Texas license plates (on the way out) that spell “thank” and “you.” You’ll be grateful yourself when you order the massive chimichanga, a flour tortilla filled with meat, chile con carne, cheese, rice, beans, salad, and sour cream. The tacos de trompo—made open-faced, with corn tortillas—are also delicious, if a little salty.

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(From November 2008) Named after its owners, this restaurant is sparsely but creatively decorated—pink and blue neon lights, plus two Texas license plates (on the way out) that spell “thank” and “you.” You’ll be grateful yourself when you order the massive chimichanga, a flour tortilla filled with meat, chile con carne, cheese, rice, beans, salad, and sour cream. The tacos de trompo—made open-faced, with corn tortillas—are also delicious, if a little salty.

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(From May 2009) Every time we go to this restaurant, a bistro/fashion boutique owned by a local Romanian couple, we leave raving about the excellent food and the wonderful service. We always start off with an appetizer plate of smoked pork loin, bacon, kashkaval cheese, salami, red carp roe, and black olives. And if the superb off-the-menu lamb shanks are available, we inevitably order them as our entrée. (Call ahead to be sure they’re offered the night you go.) BYOB.

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(From April 2008) You run into this pizzeria/lounge and you’re engulfed in red (indirect red lights, red furniture). Big-screen TVs line the walls, and an industrial, minimalist motif applies to both the decor and the accoutrements. Or lack of. No menus, no silverware, just pizza, which is outstanding. Sporting a thin, light crust, the sausage, spinach-and-artichoke, fajita, and salmon pizzas all battled for our affections, but we just couldn’t determine a favorite. Bar.

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(From June 2009) The spring rolls are a must, be they fried or fresh (the latter come with a delicious peanut sauce). This restaurant serves a variety of Asian dishes, like a delicious pad thai and an excellent bo luc lac (Vietnamese shaking beef): a yummy dish of chargrilled beef with lots of onions and bell peppers served with a tangy sauce. The great food makes up for the lackluster atmosphere. Beer & wine.

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(From March 2009) If you’re unfamiliar with many of the dishes on the menu, don’t be intimidated. The staff is extremely friendly and will take the time to not only recommend something but also show you how to eat it. All entrées come with the customary banchan (side dishes), like sprouts, potatoes, squash, pickled cabbage, green beans, and seaweed. Both the bulgogi (seasoned sliced barbecued beef) and the yukgaejang (spicy beef stew) are outstanding. The Korean television shows playing in the background are a little distracting but do add to the atmosphere. Beer & wine.

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(From May 2009) Stepping into this restaurant feels like diving into the ocean. Turquoise colors the furniture, the walls—even the staff’s clothing. After deliberating over the extensive menu, which has a Hispanic bent, with dishes from Peru, Mexico, and Spain, we decided to try an oyster shooter and tuna tartare served with fresh herbs and red onions on a crispy wonton. They turned out to be great choices, as were our entrées of shrimp ajillo and Peruvian seafood soup. The staff is extremely friendly. Bar.

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(From March 2009) La Mexicana Decorated with mirrors, ornate sombreros, colorful paintings, and plastic palm trees, this restaurant is old-fashioned Tex-Mex all the way, the kind of place where, regardless of your order, you can expect to be served a cup of tasty vegetable soup to start. We wiped the Veracruz plate clean, and it was by no means a small portion—two tacos al carbón, two enchiladas, rice, and beans. Be sure to avail yourself of the plentiful, hand-chopped pico de gallo. Bar.

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