Mexico Lindo Bar & Grill

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Mexico Lindo owner Gabriella Gallegos stands with her family in the front room of their restaurant on Hollywood Boulevard, which overlooks U.S. 280.

Longtime favorite Mexico Lindo returned home to Hollywood Boulevard in 2011 after a few-year hiatus in Hoover, and it brought a menu with more than fajitas and beef burritos.

“We have been at this location for two years now,” said owner Gabriella Gallegos. “The response has been very positive. We have many loyal customers.”

Specials include the Enchiladas de Mariscos, an enticing dish of shrimp, scallops, lump crabmeat filling, cream sauce and avocado salad, and the Sopa Costena soup, which is chock-full of fish, shrimp and scallops with a chipotle white wine base.

 “We have everything from your basic items to things that are a little more different,” Gallegos said. “We have seafood, fajitas and all kinds of things.”

Delightfully different combinations include the Grilled Chicken Quesadilla and Mango Salad, which can be filled with crabmeat if desired. Also worth trying is the Camarones al Mojo de Ajo, a dish made up of shrimp with garlic mojo, zucchini corn salsa and rice. 

Gallegos said customers can expect a slew of new entrees this fall.

 “We are coming out with a new menu in the next few months,” Gallegos said. “We like to try and experiment with different things.”

Mexico Lindo also has a unique selection of burgers and sandwiches, such as the Bama Braspberry burger topped with house chipotle and raspberry barbecue sauce. Weekly specials include steak and fajitas for $8.25 on Mondays, beer for $2.25 on Tuesdays, $3 margaritas on Wednesdays and $3 sangria on Thursdays.

Gallegos and her family have created a pleasant ambiance with an expansive bar, several rooms of colorful décor and a quaint outdoor patio. Gallegos said she enjoys having familiar families regularly stop by to eat.

On the restaurant’s far left stands a long bar. Low-hanging mood lighting provides a relaxing atmosphere, and diners can look out over a green hilltop onto U.S. 280. 

Gallegos said she was inspired by homes in Mexico for the layout and design of each room in the restaurant. A chandalier made of glass bottles hangs just inside the front doors. Cowhides are draped across each booth. Colorful murals adorn the walls.

 “It has a very unique design,” Gallegos said. “I decided to use cowhide on the booths. We went crazy with the contractors.”

Cooking has always been a cherished hobby for Gallegos, and although the food business is tough at times, it is rewarding at the end of the day.

“It’s very hard work owning a restaurant, but I love it,” Gallegos said. “I’ve always loved cooking, especially for my family and now others.”