Louisville's Latin flavors are broad and diverse, including everything from empanada shacks to the elegant explorations of Anthony Lamas' Seviche. And this diversity includes a dizzying number of Mexican restaurants, again ranging from fine dining to, frankly, Yum! Brands' Taco Bell. To cut through the confusion, Eater offers a map of Mexican places that Louisvillians seem to be talking about. Think some of these places seem too dull, or wonder why your group's current favorite isn't listed? Let us know in the comments.
The house specialty at this much-talked-about Mexican place on South 4th is "The Molcajeteada"—skirt steak, grilled chicken breast, chorizo, cheese, grilled onions and jalapeno layered over nopal cactus strips in a stone mortar or "molcajete." The dish may look a bit like a Facehugger from "Alien," but Louisville loves it. [Photo: Yelp]
This taqueria turns out tongue, barbecue and other topped tortillas admirably fast and reasonably fresh. Some carp about its quality, but the crowds (especially at lunch) seem to keep showing up.
Tony Palombino's salute to honkytonk music (Merle Haggard) and Mexican food ("Manny" was an early kitchen influence on Palombino) has become a hot spot for live music as well as nachos, tacos, queso and chips.
This ready-for-franchise incarnation from Eggheadz LLC (the folks who brought you Wild Eggs) offers a Mex-American menu, hundreds of tequilas and some sort of legend involving a "were-jaguar," which may make more sense after sampling some tequila.
Gabe Sowder promises locally-raised chemical- and cage-free meat, sustainably wild-caught seafood and no antibiotics, steroids, additives, preservatives or flavor enhancers. He also sells some high quality Mexican food.
Bruce Ucan's food is possibly more Mayan than Mexican, though the ancient culture's influence is clearly seen in the country. More important is the delicate, delicious and modern touches Ucan brings to his Mayan/Mexican-inspired ideas.
This is multi-restauranted (Guaca-Mole, Mussel & Burger Bar, The Place Downstairs) Fernando Martinez' tiny taqueria, with a simple menu of chips with salsa and/or guacamole, tacos and tortas. Try the torta ahogada with crispy pork carnitas "drowned" in spicy sauce.
Executive Chef Bryan Enyart was mentored by Mexican food guru Rick Bayless, but goes beyond classic Mexican to produce exceptional dishes that fit perfectly into El Camino's South-of-the-border surf punk vibe.
Folks along Frankfort Avenue seem to enjoy this laid-back, kind-of-hippie kind-of-Mexican restaurant "serving up delicious made from scratch Mexican food & drink
since 1995!"
Restaurant-success-generator Fernando Martinez (Mussel & Burger Bar, El Taco Luchador, The Place Downstairs) does upmarket takes on traditional Mexican fare. The smoked fish taquitos are quite good, but the real standout seafood is the Dos Equis-battered fried cod taco.
The house specialty at this much-talked-about Mexican place on South 4th is "The Molcajeteada"—skirt steak, grilled chicken breast, chorizo, cheese, grilled onions and jalapeno layered over nopal cactus strips in a stone mortar or "molcajete." The dish may look a bit like a Facehugger from "Alien," but Louisville loves it. [Photo: Yelp]
This taqueria turns out tongue, barbecue and other topped tortillas admirably fast and reasonably fresh. Some carp about its quality, but the crowds (especially at lunch) seem to keep showing up.
Tony Palombino's salute to honkytonk music (Merle Haggard) and Mexican food ("Manny" was an early kitchen influence on Palombino) has become a hot spot for live music as well as nachos, tacos, queso and chips.
This ready-for-franchise incarnation from Eggheadz LLC (the folks who brought you Wild Eggs) offers a Mex-American menu, hundreds of tequilas and some sort of legend involving a "were-jaguar," which may make more sense after sampling some tequila.
Gabe Sowder promises locally-raised chemical- and cage-free meat, sustainably wild-caught seafood and no antibiotics, steroids, additives, preservatives or flavor enhancers. He also sells some high quality Mexican food.
Bruce Ucan's food is possibly more Mayan than Mexican, though the ancient culture's influence is clearly seen in the country. More important is the delicate, delicious and modern touches Ucan brings to his Mayan/Mexican-inspired ideas.
This is multi-restauranted (Guaca-Mole, Mussel & Burger Bar, The Place Downstairs) Fernando Martinez' tiny taqueria, with a simple menu of chips with salsa and/or guacamole, tacos and tortas. Try the torta ahogada with crispy pork carnitas "drowned" in spicy sauce.
Executive Chef Bryan Enyart was mentored by Mexican food guru Rick Bayless, but goes beyond classic Mexican to produce exceptional dishes that fit perfectly into El Camino's South-of-the-border surf punk vibe.
Folks along Frankfort Avenue seem to enjoy this laid-back, kind-of-hippie kind-of-Mexican restaurant "serving up delicious made from scratch Mexican food & drink
since 1995!"
Restaurant-success-generator Fernando Martinez (Mussel & Burger Bar, El Taco Luchador, The Place Downstairs) does upmarket takes on traditional Mexican fare. The smoked fish taquitos are quite good, but the real standout seafood is the Dos Equis-battered fried cod taco.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38809492/ElCamsign500x334.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018367/El_20Molcajete.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018371/Santa_20Fe_20Mexican_20Grill_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018375/Manny_20__20Merle_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018381/Wild_20Rita_s_20_2_.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018385/Taco_20Punk_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018389/Mayan_20Cafe_20_1__20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018393/Taco_20Luchador_204_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018397/El_20Camino_20bar_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018401/El_20Mundo_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018405/Hay___20Chi_20Wa_20Wa_20A_20-_20Version_202.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62018411/Guaca_20Mole_20-_20Version_202.0.0.jpg)