Striking on a Tuesday this year, Cinco de Mayo (May 5) could fly under the celebratory radar as a rip, twist and pop holiday (rip open the bag o’ chips, twist open the salsa jar, pop the top on a cerveza). Our amigos at these restaurants envision a “hola!” lot more!
Atkin’s Park Restaurant & Bar in Virginia-Highland pours on holiday spirit. Chef Andrew Smith throws a Tequila and Tacos fiesta of special dishes and specialty drink pairings. On the menu, pozole rojo chile braised pork and hominy stew ($6) and Single Estate Tequila Ocho Plata margarita ($8); shrimp tostadas ($11) and AP Tequila Mockingbird ($8); chiles rellenos ($12) with Single Estate Tequila Ocho Reposado Paloma ($10); and beef short rib tacos ($14) with Single Estate Tequila Ocho Anejo served neat ($12). After tequila drinks and spices, spoon into a cool and crispy fried ice cream with Tanteo cocoa ($6). Reservations: 404-876-7249.
All Ray’s Restaurants are ladling up bowls of Ray’s Rio Bravo’s classic chili con queso with chips for $4.95. Cold beer and margaritas on the rocks temper the fire.
Embrace the aura of fresh limes, tequila and salt infusing all nine Tin Lizzy’s Cantina locations as the FlexMex cantinas post mucho margarita and beer specials throughout Cinco de Mayo week as well as menus touting more than 25 soft tacos, quesadillas and specialty skillets. From Tuesday, April 28 through Tuesday, May 5, absorb specials such as the 12-ounce Cincorita margarita featuring el Jimador tequila ($6), $3 Grand Marnier floaters and $7 Herradura tequila shots. Corona Light and Pacifico top off at $4.25 for 16-ounce drafts and $7 for 24-ounce drafts. Tin Lizzy’s is collecting monetary donations for Bert’s Big Adventure throughout the week, and on May 5, Tin Lizzy’s will donate $1 to Bert’s Big Adventure for every 24-ounce “Bert’s Big Cincorita” sold ($11). Founded by Q100 “The Bert Show” host Bert Weiss, the non-profit organization provides all-expense-paid trips to Walt Disney World for children with chronic and terminal illnesses and their families. Photo credit: Jeremy Adamo.