Monarca Taqueria in Morgantown is a casual spot known for serving Mexican street-style favorites with bold, authentic flavor.



Located on Walnut Street, it offers a wide range of dishes — from al pastor street tacos and quesabirria to birria ramen, elote, and vegetarian options — with generous portions.



I went with three fish tacos, Mexican elote and a tamale. The tacos were super fresh and crunchy, with a nice hit of lime that kept them bright and tasty. The elote was creamy, cheesy, and a little smoky — basically everything you want in street corn. And the tamale was soft and cozy, with a flavorful filling that made it the perfect comfort bite.



Have you been?



Grade: B

Don Taco Mexican Taqueria & Birria House in Morgantown is a fast-casual spot known for its flavorful Mexican dishes with a strong focus on birria (the slow-cooked meat in broth).



They also offer street tacos, huge customizable burritos, sides like elote and ChoriQueso fries, and horchata made with a rice base.



I ordered two of the Mexican Street Tacos - Authentic Mexican street taco on double layer corn tortilla with your choice of freshly grilled meat or veggies, onions and cilantro. Served with salsa and limes on the side. I went for camaron (shrimp) and al pastor.



Both of these were good. Without the salsa, the flavors were not super powerful. But with, it made for a nice bite.



Grade: B

Plaza Maya II, located at the end of Kanawha City, is the second branch of the popular Plaza Maya restaurant, which is on the other side of town.



Known for its authentic Mexican food, the restaurant serves a wide variety of dishes, with favorites like tamale-stuffed chile relleno and chicken soup, alongside complimentary homemade chips and salsa. The chips were crisp and the salsa fresh with a mild kick.



My main dish was "SEAFOOD CHIMICHANGA - One flour tortilla filled with crab meat and shrimp cooked with vegetables and covered with melted cheese. Served with rice." The seafood chimichanga was satisfying, with tender crab and shrimp tucked into a soft tortilla, balanced by gooey melted cheese and a side of fluffy, spiced rice.



Grade: B

Cozumel Cantina & Grill on the River location opened in early 2024, replacing the restaurant Mountain Pie on the River. It sits between South Charleston and St. Albans (in the area often called Jefferson) and includes a riverfront outdoor deck and multiple dining areas. The restaurant’s décor features bright colors and Mexican flags. And a mechanical bull. The menu includes street tacos, burritos, enchiladas, seafood dishes, and house specialties. Popular items include Al Pastor, barbacoa, and carnitas tacos, as well as seafood options like garlic butter shrimp, breaded shrimp, and Veracruz-style fish. Thet also offer salads, grilled meats, and pasta dishes. I ordered a gummi bear margarita, because that's just ridiculous. It was as sweet as it was strong. I tried something a little different: Salmon & Sweet Chili Shrimp -Salmon topped with our homemade cream sauce, sweet chili shrimp on a bed of rice. Served with lettuce, lemon and Mexican street corn on the cob. The Salmon & Sweet Chili Shrimp is a solid dish with a good balance of flavors. The salmon is cooked well and the cream sauce adds a mild richness, while the sweet chili shrimp provide a touch of heat and sweetness. The rice and Mexican street corn are decent sides. Grade: B

Frontera Grill, Rick Bayless’s iconic Chicago restaurant, has been serving vibrant regional Mexican cuisine since 1987. The lively River North spot bursts with color -- folk art, bright walls, and a menu that features guacamole, moles, tacos, and tamales. The restaurant features accolades like the James Beard Foundation’s “Outstanding Restaurant” award and a Michelin Bib Gourmand distinction. Frontera Grill’s guacamole is famous because it’s prepared fresh to order, using high-quality avocados and vibrant, authentic ingredients. It is presented in a molcajete with warm, house-made tortilla chips. It’s become a signature dish and a must-order. The avocados are perfectly ripe, creating a creamy base that’s lifted by zesty lime, sweet tomato, crisp onion, and just enough chile heat to keep things interesting. The Ceviche Trio includes the Shrimp & Scallop Ceviche Verde (creamy, herb-green ceviche of Mazatlan blue shrimp and Baja bay scallops, avocado, cucumber, jicama, serrano, and knob onions), Tropical Tuna Cocktail (Hawaiian yellowfin tuna, tomatillo-avocado salsa, and tropical fruit salsa), and the Classic Frontera Ceviche (Hawaiian albacore, lime, tomatoes, olives, cilantro, green chile, and Tostaditas). Ceviche is a dish where raw seafood is “cooked” by marinating it in acidic citrus juice—usually lime or lemon. The acid causes the proteins in the fish or shellfish to denature, which changes their texture and color, making them firm and opaque like they’ve been cooked with heat. This process also imparts a bright, tangy flavor that complements fresh herbs, onions, chiles, and other ingredients typically mixed in. Because the seafood isn’t heated, freshness is crucial, and ceviche is usually served chilled to keep it safe and refreshing. In the midst of my meal of guacamole and ceviche, I also enjoyed bites of the Tomatillo Salsa: a tangy green salsa made with fire-roasted tomatillos, cilantro, garlic, and serrano chile, and the Roasted Tomato Salsa: a rich red salsa featuring sweet tomatoes, fresh cilantro, and earthy New Mexico chiles. To finish things off, I enjoyed the hot chocolate, which is rich, and bittersweet. "Frontera roasts a huge burlap sacks of cacao from groves in Tabasco, Mexico. They winnow and grind them under a heavy granite wheel – all handmade, in-house in Chicago. They simply mix the best quality chocolate with the perfect amount of organic Mexican sugar." Grade: A

Los Amigos is a new Mexican restaurant in Kanawha City, which is the third location from this particular local chain.



This space has been home to a number of restaurants over the years, most recently The Pitch. I think the sports bar decor is still evident in the current setup, but it is still general enough to be fitting.



The menu has all the basics: tacos, burritos, quesadillas, fajitas and the like. I saw a couple things that caught my eye, but they were actually out of them. So I ended up with steak, shrimp and chicken tacos.



I was looking for more flavor, more toppings, more garnish. Just more. Onions and cilantro and sauces helped, but not enough. They were pretty streamlined and simple.



The sides of rice and beans were fine; I ended up scooping some of the rice into the taco to fill it out a bit more. Some seasoning and balance would have turned this around for me.



Grade: C

La Roca recently opened in Sissonville, and my friend Erin and I went to check it out. I've been to their sister restaurants in Charleston and Nitro in the past, so I was happy to round out the collection. The place was poppin' on Friday night. It's one of the few sit-down restaurants in town, so there was a line out the door. Plenty of kids. Moderately noisy. Upon being seated, we were served chips and salsa and their signature white mayo-ranch style dip, which is pretty divisive. It's a bit sweet and tangy, but I enjoy it as a nice counterpoint to the salsa. For my entrée, I ordered the huarache, which is a wheat tortilla topped with beans and a combination of salsas, pico de gallo, steak & cheese. This was kinda like an open-faced burrito, but the flavors were pretty punchy. The salsas had some heat, but I enjoyed that depth of flavor. I opted for something not smothered in cheese, so it was fresh and flavorful. I also enjoyed a jumbo frozen mango. Margarita, which may have been the best I've ever had. Sweet and a bit tart, the drink was delicious. Have you been? What's your favorite? Grade: A

Bandidos On The Run is a food truck in Wellsburg that parks outside of the former Pizza Hut. My hometown has often been devoid of any Mexican cuisine off and on over the years. So, I am always happy to see a new offering in the small town. I ordered the following: Mexican Street Corn in a Cup, Cheese Dip, Classic Tacos (3) with Ground Beef, Sour Cream & Tomato, Loaded Rice with Grilled Steak and a Grand Chimichanga with Al Pastor but hold the lettuce. The Mexican street corn in a cup eight just a bit too sour for me. Usually the corn is sweet and it has a fairly good balance, but this was just a bit off. I also had the chimichanga, which is covered in cheese sauce. I mean, you can't really go wrong with that. Super stuffed with filling and no skimping on the cheese. My mother and grandmother both enjoyed their cheese dip, the tacos and the steak over rice. Overall, a decent meal. Grade: B