Zapata's Cantina Mexican Restaurant

The vegetarian section goes beyond a simple bean burrito. Bombay Chimichanga combines spinach, roasted corn, peppers, carrots and queso fresco with a creamy Chardonnay, cilantro and pecan sauce. A cauliflower burrito uses garlic-roasted cauliflower, rice and black beans, while spinach enchiladas provide a cheese-focused alternative.

For a meat or seafood order, Marco Polo tacos wrap shrimp in bacon and add caramelized onions, cabbage and chipotle crema. Borrego a la Parrilla features lamb marinated with guajillo chile and citrus. The pausing point for a larger table may be fajitas for two, with chicken, beef or a combination served alongside the usual tortillas and accompaniments.

The Pronto Lunch menu offers inexpensive combinations until midafternoon, including enchiladas, tacos and tamales with rice and beans. Dinner generally moves into a moderate price range, with steak and larger seafood dishes costing more. The University branch also accepts reservations and party inquiries, useful when a group wants to coordinate its meal near the shopping area.