Tequila Taco Bar opened in Fayetteville in 2025 as a casual Mexican restaurant with a bar. The inside is bright, colorful and full of fun Mexican-inspired touches, with artwork and pops of color everywhere you look. It feels festive and lively without being too over-the-top, and definitely adds to the fun of sitting down for tacos and a margarita. The menu features tacos alongside posole, fajitas, burritos, enchiladas, chimichangas, nachos, taco salads, vegetarian options and a kids’ menu. We started with chips & salsa, which were perfectly serviceable. They also serve a creamy white dipping sauce that was tangy and cool. The Camarones Hawaiianos had large shrimp cooked with grilled onions, mushrooms and pineapple topped with cheese dip, served with rice and house salad. Sweet & savory - but a bit one-note texture wise. Grade: B

Olè Jose Grill & Cantina was a Mexican restaurant - plus pizza, burgers & mac & cheese - in Pineville that recently shuttered. It was a pillar of the community that had been around for quite some time. Lots of folks had celebrations there and loved the people, as well. I was fortunate to get to try a little slice before they closed their doors for good. I had a small pizza with mushrooms and a taco -- because there aren't a ton of places you can get that combo. While I can certainly appreciate the community value, I found the food to be decent. It was exactly as expected and satisfied that pizza craving. Solid all-around, but not earth-shattering. Grade: B

Torchy’s Tacos is a Texas-born fast-casual taco chain that developed a huge cult following for oversized, creative tacos with names like “Trailer Park,” “Brushfire,” and “Trailer Trashy.” The company started as a single food trailer in Austin in 2006, founded by chef Mike Rypka, and has since expanded to more than 120 locations across the U.S. while keeping its edgy “Damn Good” branding and quirky vibe. The “Democrat” is one of the signature tacos at Torchy’s Tacos and is probably their most famous traditional-style taco. It’s made with beef barbacoa, avocado, cotija cheese, cilantro, diced onions, lime and tomatillo salsa on a corn tortilla. The barbacoa is tender and flavorful, while the tomatillo salsa adds a fresh, tangy bite that keeps it from feeling too heavy. The avocado makes everything creamy, and the cotija gives it a salty finish. An interesting sauce or unique crunchy addition would have made this a homerun for me. Grade: B

Frescos Food Truck just reopened for the season in the Kanawha City Piggly Wiggly parking lot. The Mexican/Tex-Mex food truck features a broad menu, including burritos, bowls, quesadillas, nachos, tacos and loaded waffle fries. First up: A Mangonada. It's a cold Mexican drink made with mango, layered with chamoy, and topped with Tajín. And, it's one of my all-time favorite drinks since first experiencing it in Arizona. For my entree, I had a steak quesadilla, which was a 14" tortilla filled with cheese, veggies, and topped with lettuce, pico and sour cream. It delivered what you’d expect, without anything particularly memorable but nothing bad, either. A small queso and chips complemented my quesadilla. The queso is warm and velvety and creamy. Paired with salty chips, it made for a good bite. Elote is Mexican street corn -- grilled corn on the cob coated in mayo, cotija cheese, chili powder, and lime, creating a mix of smoky, creamy and tangy flavors. This version was coated in Cool Ranch Doritos. YES. For dessert, we had tres leches. Tres leches is a sponge cake soaked in three kinds of milk -- evaporated milk, condensed milk and heavy cream. It was soft and very moist, with a lightly sweet, milky flavor, and topped with whipped cream. Grade: B

El Zocalo is a Medican restaurant in Wheeling that I checked out recently with mom and grandma. El Zocalo features all the familiar American-Mexican favorites, like tacos, burritos, chimichangas, and sizzling fajitas — along with a full bar featuring margaritas and other cocktails. I started with a watermelon margarita - salt rim - because some days, you just gotta get the margarita. Light, juicy and super refreshing. The salsa leans thin and smooth, more pourable than scoopable, with a mild tomato base and just a hint of heat that fades quickly. The queso follows suit — light, a little runny and consistently warm, with a mild cheesy flavor that coats the chips with a bit of richness. I ordered the tostones - crisp flattened fried plantains, topped with shredded chicken, shredded cheese and pico de gallo. The chicken adds some heft and a savory, seasoned layer to the dish. The fresh tomato, onion and lime cut through the starchiness of the plantains and the richness of the chicken. It is the key to adding brightness and a bit of acidity. Grade: B

On my last cruise, I was able to visit Mexico for the first time. Ensenada is a seaport town about 80 miles south of San Diego. It's a top Baja California destination and is known for La Bufadora, one of the world's largest marine blowholes.



We had a full day to explore Ensenada, so I started with a foodie tour.



We began at Mercado Negro, which is a seafood market.



Did you know that the fish taco was created in Ensenada?



Mariscos El Norteno - Shrimp Taco: The srimp taco was served with cabbage and many different salsas: sour cream, mayo, jalapeno, chili de arbol + water, chili de arbol + oil, habanero. Rick Bayless recommends this place.



Next up was a drink: Mezcal.



Mitos Mezcaleria & Restaurante - Here we had shots of mezcal, a margarita with mezal, a grasshopper and marlin.



Mezcal means any spirit distilled from the agave plant.



A margarita made with mezcal instead of tequila made it a bit smokier and a little more complex tasting. This was unique.



Chapulines are tasoted grasshoppers and are crunchy, salty and that's about it. Not bad paired with the margarita, to be honest.



Finally, marlin is a big-game fish and is often cooked with tomatoes, onions and peppers. It is popular here.



Next up was churros.



Cafe La Churreria - these were fresh and fried right in front of us.

Tacos Lidia & Bar el Zarape - these fresh tacos still use the authentic batter. It's fried until light, airy and crisp.



We ended with some shots of tequila.



Tequilera Doña Engracias - this tequila tasting house offered 5-6 pours.



Have you ever been?

The local Guadalajara restaurants were fast-growing and then had a bit of an implosion. So the Barboursville Guadalajara is no more, but I did get a chance to check it out before it closed. The Tanyard Station location leaned into a “modern Mexican” or fusion-style approach rather than strictly traditional fare. It opened in September 2024 as part of a small regional group owned by Sergio Lugo-Mata, who already had a following from other locations. The menu included a range of categories such as tacos, burritos, quesadillas, enchiladas, and combination plates with sides like rice and beans. Specific items listed include birria tacos, carne asada tacos, burritos filled with meats like chicken, steak, or carnitas, and fajitas served with peppers, onions, and tortillas. Additional offerings include seafood dishes like shrimp plates, chicken-based entrées (such as pollo fundido), soups, and house specials like chilaquiles and chimichangas. I ordered "Mom's Mole," which featured shredded chicken, rice, lettuce, cheese and sour cream. Mole is a complex Mexican sauce with a layered, savory-sweet-spiced flavor profile. I think this fit the bill, but I would love even more depth. Grade: B