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Arcos turns out mouth-watering tacos dorados, just-chunked guacamole, and the house masterpiece, the barbacoa de borrego's slow-steamed hunks of lamb. The open courtyard proves a draw all its own.
We give a lot of great food at great prices
We make everything fresh daily
We use spices to give our food its unique and delicious flavor - not fat
We use only grilled chicken breasts
We use only the leanest meats
We can make almost anything "light"
We offer a wide variety of vegetarian and vegan dishes
We've got over 75 different hot sauces that'll blow your head off!
We've got spunky cashiers!
We've got the Monday Night Mystery Prize Burrito Wheel!
We've got Pop Tart Day!
We've got Freeze Pop Day! (Which is just like Pop Tart Day without the toasting option.)
We've got Yappy Hour for dogs! (Again, no toasting option.)
We've got Taco Talk -- the burrito newsletter read by tens of people nationwide!
We guarantee your California Tortilla experience—so be daring and try all of our different menu items! If for any reason you don't like something you've ordered, we'll be happy to exchange it for something else. Go ahead—experiment!"
This is most assuredly your real-ass hole-in-the-wall, made-fresh-in-front-of-you spot, complete with little kids running around.
On the outskirts of Canton, Geckos' serves surprisingly good Southwestern cuisine in cheerful Santa Fe-influenced surroundings. The food tastes fresh and wholesome (a dandy mango-chipotle sauce shows up several times on the menu), and there are good selections for vegetarians, like the wild-mushroom-and-cheese enchilada packed with shiitake, cremini, and portobello mushrooms, sun-dried tomatoes, and feta and goat cheese. Seek out the chilaquiles, a “poor-man's lasagna,” and the persuasive Key lime pie. The multilevel dining areas help diners avoid the college-crowd ambiance packed into the bar and around the pool tables.
Taking over a Greektown space formerly devoted to non-Hellenic cuisines (it was formerly a chicken-and-waffle joint), Habanero serves insanely huge portions of Tex-Mex and Central American food at laughably low prices. Appetizers go over very, very well. Try the tamal de elote con crema, a warm sweet-corn tamale served with chilled crema, a fatty Mexican cream; or the yuca con chiccharones, crackling good cubes of tasty pork mixed with starchy slices of casava. Fresh-sauced Tex-Mex entrées succeed better than Salvadoran fare, which tends to sit there on the plate not doing much. For the adventurous, there's tongue, tripe, and cow's feet. Frugal, hungry patrons are wanted.
"Baltimore's ONLY Authentic Buffalo Wings!
A pub-type atmosphere with higher aspirations. "The bar that thinks it's a restaurant - The restaurant that thinks it's a Bar" helps explain the atmosphere. "
"Baltimore's Only true Party Bar!!"
A (truly) diverse crowd frequents this living testament to good management. More than decent Tex-Mex accented pub fare, peanut shells on the floor, sports on the TV, good times always. The Sunday brunch buffet is a carnivore's picnic--picture piles of bacon and bursting country sausage.
This lively Federal Hill cantina remains merrily unfazed by growing awareness of authentic Mexican cuisine. Arriving with the first wave of Mexican restaurants in Baltimore, the alleyside restaurant still whips up those heaping plates of enchiladas, burritos, fajitas, and (their best effort) super tacos. Menu mentionable: hot hot hot habanero-style chicken wings.
freshly made Tex-Mex with vegetarian cuisine
Straightforward Tex-Mex food served up amid a roadside American theme for a sports-watching, college-attending bar crowd.
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Presented by Chin-Yer of The Baltimore Scene.
501 N. Calvert St.
Baltimore, MD 21278
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