Known for authentic Oaxacan cuisine and its colorful motif, the Adobe Grill appeals to an array of tastes with three different dining experiences. A dining area by the kitchen (complete with a cozy fireplace) offers a lively ambiance where you can watch chefs craft everything from fresh tortillas to tantalizing shared plates. A front patio serves up the ultimate al fresco experience, inviting you to relax with a libation while the sun paints the sky as it dips behind the mountain. From the top of the plaza, margaritas flow and the sound of music spills into the air from Adobe’s bar extension, where guests gather to have a good time and listen to live entertainment. Mexico’s Oaxaca region is known for seafood, so you’ll find more of that here than at your traditional Sonoranstyle restaurant. The pork tamales are so tasty they’ve won awards and can be served alongside the equally delicious chicken enchilada and chile relleno. A thoughtful curation of 100-plus types of tequila can be made into a dozen signature margaritas or bespoke cocktails. The locals’ favorite is The Cadillac, created with freshly squeezed juice and served in a grand glass. Savory brunches make Adobe a winner for a weekend out with friends, whether you’re just rolling out of your villa or winding down after a day at the pool.   Photography courtesy La Quinta Resort & Club

Del and Mary Delgado opened the original Las Casuelas in Palm Springs in 1958, but they weren’t the ones who named it. That distinction belongs to a confused sign maker. The Delgados aimed to honor Del’s mother, Maria Farjado, who supported her family during the Great Depression by peddling homemade tamales from her kitchen’s back door. Eventually, the lure of the lunchtime staples had lines of copper miners and other Arizona citizens stretching around the house. The food was cooked in earthenware pots called “cazuelas.” When the Delgados took Maria’s authentic Mazatlán recipes to the Calfornia storefront, they ordered a sign declaring the eatery’s moniker: “Las Cazuelas.” The sign maker accidentally swapped an “s” for the “z,” but the Delgados didn’t have the funds for a redo — so a desert dynasty was born. There are now four Las Casuelas restaurants across the Coachella Valley. Today, Del and Mary’s daughter and granddaughter run the bustling Palm Canyon location, serving up Maria’s take on classic Mexican meals like fajitas, tacos, and, of course, tamales. Other favorites include jalapeño margaritas and shrimp in mojo de ajo (garlic sauce). The restaurant’s longtime employees welcome diners with the same heartfelt hospitality that made the Delgados so successful more than 60 years before. With that enduring reputation for treating (and feeding) guests like family, Las Casuelas Original has proven itself a fine tribute to the matriarch who started it all.   Photography by Kaminsky Productions

Celebrating four decades downtown this year, the Delgado family’s Las Casuelas Terraza has long drawn foot traffic on Palm Canyon Drive, luring locals and visitors alike with authentic Mexican fare, more types of tequila than you can count (we stopped at 100), and a vibrant atmosphere that spills into the street in the form of friendly conversation, laughter, and live music. The aroma of sizzling fresh fajitas also whets the appetite at first whiff. Housed in a historic Palm Springs casita, complete with a palapa bar and three alfresco dining patios, the restaurant’s recipes originated in the 1920s when Florencio Delgado’s mother, Maria Farjardo, served delicious suppers she prepared in earthenware pots and pans to copper miners who came to her kitchen door in pre-Depression Arizona. Florencio, along with his wife, Mary, brought these 100-year-old recipes to Palm Springs when they opened the original Las Casuelas 60-some years ago. Modernizing their matriarch’s classics with Mexican-American and Mazatlán-inspired flavors, the savory tamales, enchiladas, and tacos — among several other dishes — have warmed the hearts and tummies of loyal patrons ever since. So, what does one do with 100 types of tequila, you might wonder? On the extensive menu, you’ll also find almost 20 varieties of margaritas, signature cocktails, and tequila flights with three offerings. Don’t miss out on the 27-ounce Dosarita: With a generous pour of tequila, it’s the perfect accompaniment to a night of dancing to everybody’s favorite classic-rock hits.   Photography by Kaminsky Productions

Take a bite of our Poblano Relleno, stuffed with cheese, tomato, and garlic, topped with our homemade ranchera and poblano salsa and you’ll see why it’s far from humble. Chef Ernesto Gastelum is inspired by his family recipes that are handcrafted with the best ingredients and served fresh and flavorful in a vibrant space. Let the food speak for itself. Gastelum’s extraordinary dishes will have you returning time and time again for the best of Mexico in the Heart of Palm Springs.