Mark Sisson has up a decent guide to eating out. He's right about the Mexican. While I might could go for the carnitas, or even the home made chicharrónes, I usually go for the fajitas, in the same style Mark suggests: ditch the tortiallas, rice, & beans. Gor for the grilled meat, veggies, guac & sour cream.
This is precisely what I did last Friday evening at a very old and popular Mexican restaurant.
Sunday we went to visit my dad & mom for fathers day. Got there about noon and I hadn't eaten since those fajitas right above. A bit hungry, and as it turned out, mom had made ground beef stuffed cabbage the night before, no rice. Perfectly primal.
I think I'll be giving this one a go. Ideas for variations include trying it with ground lamb, veal, or a combo. I also have one pack of ground venison left over from my brother's kill some months back, so this dish is a definite candidate.
Fast forward a few hours, mom set out some snacks.
Artisan salami, pickled herring, a camembert, smoked oysters, assorted veggies & cheese, and chicharrónes.
I'm very fortunate to have parents and other family who have seen the benefits of the primal, real food experience.