West Seneca, NY

Don Juan Bar & Grill, Classic Cuisine in a Cozy Scene

J.M. Lesinski

A shot of the sign and front entrance of Don Juan Mexican Bar and Grill in West Seneca, New York.Photo byPhoto by J.M. Lesinski

Nothing beats the cozy atmosphere and laid back comfort of a local cantina. Don Juan Mexican Bar and Grill in West Seneca, New York has all the makings of a phenomenal cantina, featuring a snug, neon-lit bar, a variety of indoor and outdoor seating options, and a solid menu of classic Mexican cuisine.

The Don Juan specialties offer a wide range of classics, from the carne asada to the chimichanga dinner, they are all massive, home-style plates. A clear, immediate personal favorite was the Mexi-changa, a spicy chimichanga stuffed with grilled chicken, chorizo, onions, and fresh jalapenos over a bed of rice, topped with queso and pico de gallo.

The Mexi-changa from Don Juan.Photo byPhoto by J.M. Lesinski

“The Mexi-changa is probably one of the best chimichangas I have ever had,” said local Buffalo resident and diner Jason Gardener. “Not only is it stuffed as full as possible, but the spice level is something else, in the best possible way. Everyone knows Buffalo likes it spicy, and wow, this chimichanga sure lines up. It hits like Mike Tyson.”

The chicken fajitas from Don Juan.Photo byPhoto by J.M. Lesinski

The fajitas are another solid menu option at Don Juan, whether one likes them in a taco salad, or deluxe-style with the Fajitas Gonzalez. The classic, regular fajitas at Don Juan are superb, available in chicken or steak, with onions, green peppers, and tomatoes served sizzling, and a side of rice, refried beans, and salad to finish.

The fajita sides of salad and rice from Don Juan.Photo byPhoto by J.M. Lesinski

The combo platters are a menu highlight for certain too, offering the best in a customizable meal for an incredible price. Items come in two and two or three and one varieties respectively, meaning diners get choice of two or three entrees between a taco, chimichanga, burrito, enchilada, or quesadilla, and two or one sides between rice, refried beans, salad, French fries, guacamole salad, or black beans.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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