Elvira‘s

Very nice place, good food $$$ prices. Margaritas were made from scratch and very good. The inside is decorated with hanging blown glass and antique hanging lights. We made special trip there while in town to see Owner (Ruben) after calling ahead, making reservation for 8 and letting Mgr know we wanted to see Ruben. My Husband knew Ruben Sr very very well many years ago and Ruben Jr as boy. To our disappointment he didn’t show. Otherwise nice place. PS. Ruben if you see this, Dan wrote you long note and left with young man at host table when we left.

Amazing upscale Mexican. Very creative flavor profiles. I went for a good Mole, and boy did it hit the spot. Spices and sweetness all coming together perfectly. My wife got the Diablo Fillet, swears it’s the best steak at any restaurant ever ! This saying a lot since we have eaten at a number of high end steak houses. The decor is beautiful !

Elvira's is really a great experience. The atmosphere and decor are stunning. The service is great, at least on this rather slow Thursday night. It's not five star because I have a couple of fairly minor issues. I got the "king of moles" selection which was very good but it wasn't outstanding. The star of the dish of course is the mole, but they overcooked the chicken. It only took about 5 to 8 minutes to come out of the kitchen after I ordered it, which means that the chicken was sitting in a pot of hot water and the mole sauce was already on the burner. It kind of has to be that way for the sauce because it takes so long to make. But I would have been more careful with the chicken. It came out tasteless, tough and stringy. They could have parboiled those about halfway through, throwing them on the grill or in a skillet for a couple of minutes and it would have been much better. The chicken moly came with plantains and rice and beans all of which were interesting but really not remarkable. So it was a good meal but I guess the main complaint is the way they handled cooking the chicken. These restaurants go to so much trouble and there's so much riding on the line to get things perfect ... I don't understand why they would do something like boil the chicken to death after spending all that time on a good mole a sauce. Yes I know most recipes call for boiling the bird, but I think there's a point you take it off and not let it just sit there which I think is what happened. Mine was actually too hard to cut I had to just feel it apart.

The atmosphere here is awesome. Love the way they decorated the place. The music is at the perfect volume so you can hear it but not have to yell so others can hear you (although I hear weekend nights is different, by design). The food is very good. Get the Queso Fundido as an appetizer... wow! The Tuna Tartar was great as well. For the main course I had the Tounge in Mole Poblano and it was so good. The meet was tender, perfectly seasoned and just great! The others I was with had the Filet San Mateo and Shrimp Chipotle and didn’t have any complaints either. I’ll go again when I’m in Tucson.