Anahuac is a border city that spans across Nuevo León and Texas. My hopes that this Mexican…read morerestaurant's heritage would provide a unique take on its cuisine were largely met with the standard fare that is found at the better places around here. Not that this is a bad thing, especially given its location - the city needs good Mexican food to perpetuate to all of its corners, and Anahuac takes advantage of being the best restaurant of its type that far south on Senaca; the next closest place is El Mexico Cafe - which doesn't really count - and Lalo's, more than a couple of miles up the road. The food is confined to about two dozen platter entrees, so there's no escaping rice and beans. One of those platters includes three tacos, though, so there's still an opportunity to try one of their pretty large list of meats. They have guisados - perhaps one of their few hints towards their Tex-Mex heritage - so I got the verde version of it, along with the barbacoa, which is only available on the weekends. At the recommendation of the lady taking my order, my third taco was the carne asada. There wasn't a lot of gravy in the meat of my guisado taco, but the double-wrapped affair was still tender and had the hints of beef that was marinated in a green sauce. Barbacoa was standard in the way that I've become spoiled by decent barbecued beef. The cut tasted more like a braised brisket, but there were still some good spices in the mix. The carne asada was more tender than I tend to encounter at other restaurants. One notable aspect of Anahuac is the homemade tortillas, which make the difference when they fry them and give them to you with some tomatillo salsa. Even if there was a heavy-handed application of salt to the salsa, it still tasted good on the chips of applied directly to the tacos. Or rice. Or beans. Or mouth. Anahuac isn't far and away better than many of the other places I've encountered, but they're in a good spot and the tortillas, carne asada, and the guisados serve as selling points. They're certainly a good option for Mexican food if you're in the area.

A new Gordita spot for me in Wichita. Gorditas are light and fluffy. Much bigger size than others…read more This place is a tortillia as well and it appears they make the table chips with them. Very flakey chips. Nice green salsa serve with the chips. Have never had menudo that I liked until today, very tasty menudo.

One of my top choices for Mexican food in Wichita. The…read moreMichelada is awesome. Of course the birrieria tacos are amazing!! The consume with rice or chickpeas is something I've never heard of but extremely tasty!! The barbacoa tacos remind me of south texas.

Found this place on a whim during a road trip to Colorado. Just searched for places to eat and it…read morepopped up. We're huge birria fans so we quickly chose to stop by. It's located in the South City Shopping Center close to 135 behind a QuikTrip, we were glad we didn't have to take a huge detour. There's plenty of parking available and it wasn't busy since it was after regular lunch hours. The woman by the cash register indicated we needed to order before sitting down. There's a wall full of pictures next to the menu and it all looked delicious. We ended up going with the quesabirrias since that's their specialty (think mini quesadilla filled with birria). My husband got the Tito special which included rice and beans and I got the three mini combo with corn tortilla (they also have flour tortillas). They have beef and lamb birria. You can also choose to add cilantro, rice and garbanzo beans to your consomé. They are not stingy with the consomé, bringing a small cup full of it. I got an horchata and it was slightly too sweet for my taste but still very refreshing. It was served in a huge cup. They have a green salsa and a red salsa. The red one is spicier. The food came out pretty quickly. We had to wait a bit for the quesabirrias to cool off. They were super hot. They served them with a pepper toasted in oil (Chile toreado) and pickled onions. Great additions to the taste. I like to add lime to the consomé and appreciate their generosity with limes as well. Once we made sure we wouldn't burn our tongues, we are happy to report that it was worth the wait. Lots of umami all around. Great flavor, great mixture of ingredients. Loved it. Of course we had to end our meal with a churro filled with caramel. What an amazing find! Love the decor as well, very homey and welcoming with bright colors. I'm sure they're making Tito proud. I stopped to admire the altar they have in his honor on my way to the bathroom. What a lovely way to honor his memory. Do yourself a favor and visit this place and write a great review! Oh and please don't bring outside drinks to any food establishment. That's just rude customer etiquette. Support local businesses and try their agua frescas instead.

We got the shredded carnitas sin cuernitos! they are ABSOLUTELY DELICIOUS!!!! The service is…read moregreat/friendly and quick!

The best carnitas and cueritos in Wichita!!!!!! Super friendly service and just as fastread more

We called in a to go order for 45 minutes ahead of when we were going to pick up. When we got there…read morewe were told we had to wait in line to order even though we called ahead. When we got to the front of the line our food hadn't even been made yet. The guys working by the registers were very rude.

Great neighborhood spot. Decor is minimal but the homemade gorditas are spot on. Easy to go plates,…read morebut I recommend calling ahead as it can take a minute.

Went here today for lunch. It was a small shop on the end of a small shopping strip. The tacos…read morewere pretty cheap compared to where i'm from. 2.25 a piece. they were pretty good for street tacos. The flavors were not strong though. Decent place to go have street tacos.

The tacos were delicious and reminded me of having meals in Tijuana. I'm planning on visiting…read moreagain.

Amazing!! Fresh tortillas, tortas, burritos, tamales, gorditas ...and the customer service is…read moreamazing!!

For those who know I'm sure this place doesn't need more props but for those who don't, please make…read morea point to stop in. I've been here weekly now since my first couple of stops. Each week I buy either fresh flour or corn tortillas and a bag of tortilla chips. Again, I don't see myself ever buying store tortillas EVER. These are so much better! It's always clean and the service is fried and helpful every time I go in.

Forget the non-starter that is the American food truck craze in this city; the real story is in the…read moreemerging Mexican food truck scene, and you don't have to drive all around the city to find them - they're mostly on Broadway. And if you're in Nomar Plaza, you currently have three trucks from which to choose. The first, Tacos El Torito, have already been lauded by me previously. The second, Pollos y Carnes, was intended to be the subject of my Mexican craving this evening, but a New Challenger Approaches in Los Dos Costas, a windowless truck that isn't as much designed for you to grab and go as it is centered around the provided tables and condiments, to share and fully embrace the environment. In the beginning, I wasn't even sure if this was a business. The truck wasn't quite as flashy as the others, and the lack of window meant that to order I had to talk directly to the proprietor, a part-time pipe-layer spending some time off working with the rest of his family in the truck. As he sat, ate, and talked with me, I learned his family is from a city near Acapulco, which introduced a few new elements not normally seen in the Mexican cuisine around here. But I'll get to that. (HIMYM Reference #1) I needed some help when I confidently walked under that sunshade and quickly realized I had no idea what was going on, and he came over to talk me through things. I expressed an interest in tacos, and was explained that they offered four primary types of tacos: tripa, suadero, carne asada, and al pastor. When listing these fillings, he quickly dismissed the tripa, suggesting that I "probably wouldn't like that". Now, true, tripa is not normally one of my go-to taco staples, but CHALLENGE ACCEPTED (HIMYM Reference #2), if only because he clearly mistook me for an average Wichitan. Over the course of our meal, as we talked about our respective livings and my thoughts on Wichita's Mexican food (no surprise we shared similar sentiments about Connie's), his comments towards how I ate and my appreciation of spice inspired no little pride when he told me I ate like a Mexican. Gloating aside, it shouldn't be any surprise when you step up to a place like this that your tacos are going to be double-wrapped and topped with onions and cilantro. The al pastor was great; the carne asada was good. The tripa was tender, not rubbery, and cleaned well. As for the suadero - it's referred to as "rose meat", and aside from agreeing that it's beef, the Internet can't seem to arrive at a consensus as to an official description of it. The suadero I had was pulled like carnitas, and had a little bit of smoky crisp from the grill. Certainly something to try, if not only because it was my most enjoyed taco, but also because it's not something you're likely to find in many other places around here. Add on some of the community container of carrot-onion-habanero mixture sitting on the table, maybe some salsa, and it's as good as it's going to get. Before I insisted on tacos, I was also recommended on a fried chicken and rice dish that received high praise from a fellow diner. Given their costal tendencies (and name), they also have some seafood offerings, like shrimp and ceviche. At it's best, food isn't about the ingredients, but the experience of breaking bread, and sharing experiences. I came for the former, but I left with the latter, and it made the meal that much better.

Great steak burrito!! It was huge, and filled with plenty of meat. It almost had a Chipotle taste…read moreto it. Although they charge you fifty cents per cup for extra sauce, the salsas had kick and flavor to them. So no complaint there. For comparison, I also bought a burrito from the truck next door to Los Dos Costas. I was a little surprised how different they were. Even the salsas were different. But Los Dos Costas won hands down. I'll be back Los Dos Costas.

Mexican food trucks have existed in this city long before The Flying Stove came along, though their…read morelocations primarily traveled via word of mouth, and they were all located up near NoMar. Monica's fits in among those rustic food trucks, though she takes a modern-day approach to her business, roaming the city and posting her location on Facebook. The food trucks offers the typical tacos, burritos, and chile rellenos of many other Mexican restaurants, but the draw is her tamales, to the point where it's the only thing stenciled on the truck. Make no mistake, the tamales are the real deal - super moist masa stuffed with copious amounts of tender chicken or pork. There's other restaurants that do better versions of al pastor tacos, and the green chile chicken casserole, while interesting, is best considered a homey offering from the Mexican grandmother you never had. But the tamales are top notch, and worth tracking down wherever Monica decides to set up shop for the day.