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Family owned and operated, established in 1998. Voted #1 Best Mexican Restaurant Orlando Weekly 2019. UberEats and Doordash delivery available.

Use one of these six delivery services: UberEats, DoorDash, Postmates, GrubHub, DeliverClub and BiteSquad. We are offering the following discounts: 10% off for teachers, 10% off for first responders, 10% off for healthcare professionals, free fountain drink for students.

There are people who stare at a showroom floor of cars, yearning for the latest model, or drool over displays of fine watches. Then there are the folks who can't walk past a dessert case without being mesmerized by the mile-high cakes under the spotlights. For you, we have Annie Pie's (anniepiesbakery.com).

Annie's delights can be ordered from the Neiman-Marcus catalog or at Moonfish restaurants, and they've been featured on Food Network's "Best Of" show But now you can purchase those humongous, coma-inducing cakes for your own gluttonous glee by phone or web from Annie's.

Annie's delights can be ordered from the Neiman-Marcus catalog or at Moonfish restaurants, and they've been featured on Food Network's "Best Of" show But now you can purchase those humongous, coma-inducing cakes for your own gluttonous glee by phone or web from Annie's.

These are not only gourmet indulgences, but marvels of construction: The "peanut butter explosion" cake, layers of chewy fudge brownie, peanut butter mousse, chocolate cake, fudge and peanut-butter chips, weighs in at over three pounds!

I wasn't really expecting big things on my first visit to Athena Cafe. But then they started bringing out the wealth of Greek cuisine: humus, dolmans, moussaka, spanakopita. As I sampled my way from one dish to the next, I decided that in the next life, I'm going to ask to come back as a Greek. It really was that good.

Although my revelation at Athena was partly due to the vibrance and depth of Greek cuisine as a whole, it's mostly a tribute to the culinary skills of the Said (Sah-eed) family, who emigrated from the region to America 12 years ago, bringing along their favorite recipes.

Everything was delicious on the day I visited, but especially the dolmades ($3.50), which, translated from the Arabic, means "something stuffed." Marinated grape leaves were wrapped around fillings of rice, lean beef and onions. The deep green leaves were glassy and translucent, firm enough to bind yet giving easily to the bite. They were best when swished through the accompanying tzatziki sauce, a stiff mixture of sour cream, cucumber, garlic and parsley.

Hummus ($3.25) was almost enough for a meal. A warm, nutty spread of pureed chickpeas was smoothed across a small plate, moistened with olive oil and dusted with spices. On the side was a basket of pita bread, sliced into wedges. These you folded into halves, tucking them with dollops of hummus, diced tomatoes and onions.

Among the house specialties, moussaka ($3.75) was a full-flavored casserole that could almost be likened to lasagna. Layers of eggplant and sliced potatoes were baked with lean beef, feta cheese, onions and garlic. On top was creamy béchamel sauce, which had become firm from the baking.

Spanakopita ($3.75), more commonly known as spinach pie, was a hearty pastry, sliced into a generous rectangle and served warm. Dozens of layers of phyllo dough were stacked and baked in a batter of eggs, spinach, onions and feta cheese.

Warm, spicy and honey-sweet, the traditional baklava ($1.50) was worthy of a dining excursion in itself. Sheets of phyllo were stacked, soaked with butter and syrup, then layered with nuts and baked.

Athena Cafe isn't open for dinner, but its modest atmosphere is perfect for a casual breakfast or lunch. Popular for its breakfast gyros and Greek omelets in the $3 to $4 price range, this is a busy stop in the morning hours.

OK, I'm going to come right out and admit it. When I first heard of a 24-hour Mexican takeout restaurant, I shuddered. Having been out of college for many years, the idea of fast-food-grade tacos before sunrise made me just a little bit queasy.

And then we went to Beto's, near the congested crossroads of State Road 436 and U.S. Highway 17-92, and I now humbly apologize. There's an old joke about Mexican food being nothing but meat, rice and cheese with different names, and I can tell you that the joke doesn't hold true here. Beto's does not churn out your typical drive-through meals.

Look at the "Beto's special carne asada fries" ($5.50), thick-cut french fries smothered in guacamole, sour cream and chopped steak -- not ground meat but real pieces of steak. Or "carnitas" tacos, soft corn tortillas stuffed with roasted pork ($2.25).

I don't usually associate Mexican cooking with potatoes, and, in fact, the "Mexican potato" is actually jicama, a crunchy, sweet tuber much like a water chestnut. (The sweet, syrupy Pina drink that's served is made from jicama; also try Horchata, a traditional rice, almond and cinnamon drink.) So I wasn't expecting the Southwestern influences of the "Texano" burrito ($2.95), filled with rich dark-meat chicken, sour cream, cheese and potatoes, a filling and satisfying combination. I guarantee you will not eat it all at one sitting; likewise the "California" burrito ($3.05), grilled steak, pico de gallo and potato, an old-fashioned meat-and-potato meal in your hand.

Still on the burrito kick, the fried-fish-and-tarter-sauce one was exceptional, with crispy fried fish and sharp pico de gallo (spiked with lime) for a West Coast-flavored delight ($2.95). The combination platters ($4.25 to $5.95) are enormous servings of extremely well-executed traditional dishes, using shredded beef (machaca) in enchiladas and chorizo with tortillas. I wish there were more seafood offerings than just fish, but perhaps that will come.

And then there's breakfast. Never contemplated a stuffed taco in the morning? Beto's serves breakfast burritos unlike any other: giant two-fisted tortillas wrapped around ham and eggs, shredded beef and vegetables, or a steak and egg burrito stuffed with grilled meat, fried eggs, cheese and potatoes. Go very early, because you won't be hungry again for quite a while after finishing one of these.

Beto's won't be winning any prizes for its decor, but the interior of the nondescript building (which at various times was a roast-chicken stand, a bagel place and a Chinese takeout) is immaculately clean and comfortable enough for a not-so-quick eat-in, any time of the day or night. Be prepared to bring half home.

In a previous life, I spent a lot of time traveling for business, which brought me to a lot of hotel restaurants, usually alone (sniff). Being perched at a noisy, dimly lit table trying to read a book and eat affords ample time to experience the food, and let me tell you, it was usually a bad experience.

So my hopes for Bistro 1501, the slightly upscale restaurant at the Orlando Marriott Lake Mary, weren't high, although I always go into an establishment hoping for a fabulous meal. This time, my hopes were answered.

So my hopes for Bistro 1501, the slightly upscale restaurant at the Orlando Marriott Lake Mary, weren't high, although I always go into an establishment hoping for a fabulous meal. This time, my hopes were answered.

The room isn't overwhelmingly large, and sitting at the high, cushy banquettes is like having your own private little dining area. I liked the décor -- wood walls and gorgeous glass accents -- and the casual attentiveness of the staff. The food was damn good, too.

The room isn't overwhelmingly large, and sitting at the high, cushy banquettes is like having your own private little dining area. I liked the décor -- wood walls and gorgeous glass accents -- and the casual attentiveness of the staff. The food was damn good, too.

Scott Dickenson, former executive chef for the Church Street Station complex, is behind the stove at Bistro, turning out his own recipes of what management calls "American food," which means that the influences are from everywhere.

Scott Dickenson, former executive chef for the Church Street Station complex, is behind the stove at Bistro, turning out his own recipes of what management calls "American food," which means that the influences are from everywhere.

Half the menu features seafood. The fish arrives whole in the kitchen and is filleted there.

Half the menu features seafood. The fish arrives whole in the kitchen and is filleted there.

My fried-oyster and spinach salad ($7.95) was a huge bowl of tender leaves dressed in a lemony vinaigrette and accompanied by crisp, flattened, fried oysters, sort of shellfish fritters. If you only order this dish, you'll be happy.

My fried-oyster and spinach salad ($7.95) was a huge bowl of tender leaves dressed in a lemony vinaigrette and accompanied by crisp, flattened, fried oysters, sort of shellfish fritters. If you only order this dish, you'll be happy.

A simple bowl of seafood chowder is far from simple here, a $3.95 feast of grouper chunks, shrimp (a little overcooked, but delectable) and crabmeat in a thick tomato and corn base with perhaps a bit too much salt.

A simple bowl of seafood chowder is far from simple here, a $3.95 feast of grouper chunks, shrimp (a little overcooked, but delectable) and crabmeat in a thick tomato and corn base with perhaps a bit too much salt.

The cream of asparagus "carpe diem" soup du jour ($3.50) didn't suffer from a salt problem and came out rich and marvelously green tasting.

The cream of asparagus "carpe diem" soup du jour ($3.50) didn't suffer from a salt problem and came out rich and marvelously green tasting.

The "Captain's grouper" ($19.95) is a guilty pleasure. Topped with lump crabmeat, the perfectly sautéed fish is coated in what tastes like a richly caramelized breading, but is actually a crust of pulverized Captain Crunch cereal. Yes, it sounds disgusting but, heaven help me, it's delicious. And you won't have to eat breakfast the next morning.

The "Captain's grouper" ($19.95) is a guilty pleasure. Topped with lump crabmeat, the perfectly sautéed fish is coated in what tastes like a richly caramelized breading, but is actually a crust of pulverized Captain Crunch cereal. Yes, it sounds disgusting but, heaven help me, it's delicious. And you won't have to eat breakfast the next morning.

Over on the carnivorous side of the menu, the 12-ounce New York strip ($20.95) comes to the table glistening from the grill and basted in a red wine reduction. The steak was a bit fatty and not tough, but resistant ... but that's a NY strip after all. The taste was worth it.

Over on the carnivorous side of the menu, the 12-ounce New York strip ($20.95) comes to the table glistening from the grill and basted in a red wine reduction. The steak was a bit fatty and not tough, but resistant ... but that's a NY strip after all. The taste was worth it.

Dessert choices are varied and unique, including a must-have apple caramel custard pie, and a very strange-sounding "cheesecake burrito" that I just couldn't get myself to order.

Dessert choices are varied and unique, including a must-have apple caramel custard pie, and a very strange-sounding "cheesecake burrito" that I just couldn't get myself to order.

All in all, the surroundings, service and bill of fare makes Bistro 1501 well worth the drive up I-4.

Some restaurants try to sell a "dining experience," which usually means "expensive chairs." At Black Hammock Fish Camp in Oviedo the experience you get is "Florida."

Travel down snaking Oviedo roads to Lake Jessup, walk past the camp's live gator cage and you'll see the impressive stats on the ones that've been caught here (14 feet, 1/16 inch is the record). We didn't eat gator, but we were plenty satisfied with the Buffalo shrimp, which had a perfect wing-type spice that goes right to your toes.

Travel down snaking Oviedo roads to Lake Jessup, walk past the camp's live gator cage and you'll see the impressive stats on the ones that've been caught here (14 feet, 1/16 inch is the record). We didn't eat gator, but we were plenty satisfied with the Buffalo shrimp, which had a perfect wing-type spice that goes right to your toes.

You can't go to a fish camp and try to be healthful. God never meant for an ugly thing like catfish to be cooked in a daintified way – fried, it's wonderful. Go to Black Hammock while the sun is up so you can get a good look at this rare preserve of Florida.

Captain's Cove is a hidden treasure! We are located at a marina that overlooks the beautiful St. John's River. We are now offering an extensive frozen drink menu and tasty selections from our outside grill.

Health-food market that includes a bakery and cafe with a hot lunch bar that is vegetarian heaven. Also try their fresh juices, smoothies and sandwiches.

If there’s one instance where the refrain “the West is the best” rings true, it’s Mexican food. The harsh reality for us in Florida is that south-of-the-border fare served here just doesn’t compare to the stuff served in California, Texas and New Mexico. In fact, sampling such superior and passionately prepared dishes in L.A., Dallas and Santa Fe has pretty much ruined any hope I have of truly enjoying Mexican food in this city. That’s not to say Mexican food here isn’t decent; it is, but I can’t shake the feeling that I’m settling for less than the best. Given that killjoy preamble, you’d think I’m setting up this charming little strip mall taqueria for a downfall, but Chilaquiles Mexican Grill is one of the better Mexican joints in town, if that’s any consolation.

Pedro and Virginia Hernandez offer all your traditional Mexican faves, some prepared in the style of their native Guanajuato, the central Mexican state whose name translates to “land of frogs,” though nary a frog taco is to be seen on the menu. A refulgent green wall may or may not be an homage to those spindly amphibians and, coupled with a yellow wall and a tangerine-colored ceiling, gives the restaurant a lot of color but, surprisingly, without kitsch.

The strobing effect created by the ceiling fan’s proximity to the light fixture transported me to the opening scene of Apocalypse Now – “Saigon, I can’t believe I’m still in Saigon” – that is, until a soft taco filled with rajas ($1.80) and one filled with beef and potato ($1.49) were set before me. The former featured a savory mix of sautéed peppers, cilantro, onions and gooey queso inside a flour tortilla (corn tortillas are also offered); the latter was a little bland, but a dip in the Guanajuato-style hot salsa, made with jalapeno, habanero, mango and ginger, livened it up nicely. I washed down those peppery bites with a succoring swig of sweet and fruity sangria ($3).

I expected more from the namesake chicken chilaquiles ($7.25), a dish known for its therapeutic effects in curing hangovers and, thus, typically enjoyed for breakfast. A diminutive layering of mini fried corn tortillas quickly turned to mush after being topped with onions, melted cheese, onions and sour cream, and the wee morsels of grilled chicken, though flavored nicely, were dry. The lack of green sauce had the dish resembling a nachos-like entrée more than it did the hearty, saucy meal chilaquiles usually make.

I saw shades of Santa Fe in the smoky three-pepper red salsa slathered over carne asada enchiladas ($8.69). And though the beef was a tad chewy, the red sauce made a winner of the dish. A small ramekin of mild green salsa was also offered.

I had my eyes set on the chile relleno ($8.20), but they were all out, so I opted for a chimichanga ($4.50) instead. The lightly fried flour tortilla, stuffed with yellow rice and seasoned beef, was perfectly crisp and not greasy in the least. Desserts aren’t made in-house, but churros ($1.25), vanilla ice cream with Mexican chocolate ($1.75) or a taza of Mexican hot chocolate all make satisfactory endings.

Service was amiable and accommodating, and the owners seem genuinely committed to quality. What you eat here is what the Hernandezes eat in their own home. I just hope they can attract a loyal customer base – on the night I visited, the plaza resembled a barren wasteland, devoid of any famished souls. Yes, the West may still be the best, but if you’re craving real Mexican fare a cut above your local Chevy’s, Chilis or Don Pablo’s, my advice is to head north to Longwood.