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Manuel's Restaurant Review: Since its opening in 1984, the original Manuel's has offered a menu that is reliably satisfying with innovative twists along the way. For a good introduction to the kitchen's capabilities, we recommend the tortas de papa --- masa cakes with house-made venison chorizo and black beans with a fiery roasted onion coulis. Those more accustomed to Tex-Mex can find fancied-up delights, like nachos topped with jumbo lump blue crab meat. Big appetites should consider ordering the signature entrée parrillada (not available on busy weekend nights), a family-style mixed grill with citrus-marinated meats, fresh seafood and nopal (cactus), plus all the accoutrements. At cocktail hour, we like to sip a margarita made with Codorniz Silver tequila, triple sec and fresh lime, or mango, fresh watermelon or pomegranate juice.