Three new Naples-area restaurants — respectively focusing on Mexican, Spanish and Indian cuisines — are turning up the heat this summer with their launch during the Fourth of July weekend.

The long-awaited 1942 Mexican Grill opened July 4 off U.S. 41 North in North Naples, Paella’s Mediterranean Fusion debuted July 5 off U.S. 41 in East Naples, and Magic Masala Indian Cuisine appeared July 6 off Collier Boulevard in East Naples.

1942 Mexican Grill

More than three years in the making, 1942 Mexican Grill finally opened on Independence Day in a longtime local restaurant and bar space tucked away in Wiggins Pass Crossing, the retail center on the southeast corner of U.S. 41 North and Wiggins Pass Road.

The Mexican restaurant with indoor-outdoor full bars is in a renovated end unit that over the years has been many bars and restaurants, including The Broken Watch, The Palate, Beach Tavern, IIWII Beach Bar & Grille and Mr. Jerry’s Tavern.

The new restaurant offers a modern, upscale Mexican dining experience that includes street tacos and multiple flavors of margaritas. The menu is different than the typical Mexican restaurant in the area, said co-owner Jose Reyes. “It’s going to be unique to Naples,” he said.

That may be an understatement. The elaborate menu features many familiar items prepared with creative twists and ingredients.

Chef Plates include Jalisco-style birria tacos. A standout option is the pizza birria, which has layered tortillas dipped in 1942’s consomé with shredded cheese, birria meat, onions, cilantro and lime topped with habanero slaw and served with birria broth.

Papas Locas – Carne Asada Fries feature french fries served on a fajita skillet with grilled steak, shredded cheese and pico de gallo that is smothered with sour cream and creamy chipotle and avocado sauces. Other options include grilled chicken strips cooked in a creamy mango salsa; and grilled tilapia topped with garlic pico de gallo.

Of course, 1942 also has menu sections for burritos, enchiladas, fajitas, tacos and quesadillas, as well as separate sections for pork, chicken, seafood, steak and vegetarian dishes. House specials — Especialidades — include Pasta Poblana, spaghetti cooked in a creamy poblano salsa with grilled shrimp and queso fresco; Flautas del Rancho, four rolled fried corn tortillas stuffed with shredded chicken and topped with salsa verde, onions, cilantro and queso fresco; as well as authentic chile relleno, chimichanga, nachos supreme and taco salads.

The restaurant also has numerous options for appetizers, nachos, dips and soups. Desserts feature flan, Mexican churros, cheesecake chimichanga and Fruity Pebbles fried ice cream.

Margaritas are available frozen or on the rocks in seven fruit flavors. Also available in flights of four, the more than a dozen maragarita specialties include 42 Margarita, a blend of Don Julio 1942 Tequila with a splash of fresh lime juice, fresh orange juice, Gran Gala orange liqueur and agave nectar.

The destination has multiple options for dining inside or outside. The restaurant’s lamps and other decor were custom-made in Mexico, Reyes said. “Everything from our decor to our paint is unique,” he said.

The new 1942, 13510 Tamiami Trail N., is open 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 10:30 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday. A special lunch menu is available 11 a.m. to 3 p.m. Monday through Friday.

Paella’s Mediterranean Fusion

The small space next to the old movie cinema in Naples Towne Centre South has hosted its share of popular Latin restaurants over the years, including Peruvian-rooted venues Espíritu Nuevo, La Cuisine and Machu Picchu. A new restaurant — Paella’s Mediterranean Fusion — introduces something different there with its Spanish cuisine.

Paella’s Chef Juan Perez started locally in 2009 as sous chef for the former Handsome Harry’s Third Street Bistro in downtown Naples. For the last decade, he was the head chef at Lamoraga, an upscale Naples restaurant that closed this spring after an 11-year run. Lamoraga was known for its Spanish dishes and tapas, so Paella’s provides a comfortable next step for Perez to showcase the flavorful dishes he created at Lamoraga.

“I have 95% of the same menu, People like it,” he said. “It was a chance for me to open my own place.”

As the restaurant’s name indicates, the menu features paella, a popular Spanish rice dish with combinations of meats, seafood and vegetables. The new restaurant has four options of paella: House Mix with traditional saffron rice, chorizo and assorted fresh seafood; Black with Spanish rice, black squid ink and assorted fresh seafood; Meat Lover’s Delight with saffron rice, pork, chicken, chorizo and beef; and Vegetarian with saffron rice and a variety of fresh seasonal vegetables.

Some entrees feature seafood — shrimp truffle fettuccine, Scottish salmon, Chilean seabass, flounder Francaise, grilled black grouper and Catalan seafood stew; while others are meat-based entrees — hanger steak, beef tenderloin medallions, lamb shank, chicken rigatoni and dry-aged pork chops.

Numerous tapas feature small plates from both the land and sea. Land varieties include Iberian meat and cheeses, mushroom caps, fusion chicken wings, seared foie gras and Thai chicken spring rolls. Seafood tapas feature grilled octopus. P.E.I mussels, shrimp, calamari and ahi tuna sashimi.

Basque snacks or appetizers known as pintxos also are available in four varieties: Manchego cheese, Serrano ham, Stracciatella cheese and Avocado. The menu also includes gazpacho, salads, sides and desserts. Paella’s also serves beer and wine.

“I have a mix of everything, a little bit of everything,” Perez said. “The prices are very reasonable compared to some places.”

Paella’s, 3861 Tamiami Trail E., is open 3 to 9 p.m.​ Tuesday through Friday and 1 to 9 p.m. Saturday and Sunday.

Magic Masala Indian Cuisine

An opening day buffet gave patrons the opportunity to sample chicken tikka masala, tandoori chicken, vegetable samosas, freshly baked naan bread and a few other Indian dishes —

a small portion of Magic Masala’s extensive trifold menu with more than 200 items. A separate breakfast menu, served only on weekend mornings, features another 50 items.

The new restaurant moved into the former space of China Dragon Star at 9985 Business Circle N., Suite 4, near the southwest corner of Davis and Collier boulevards. It’s between anchors Dollar Tree and Pet Supermarket in that retail strip near Walmart.

In Indian cuisine, masala refers to blends of flavorful spices. “We do Magic with Masalas” is the motto of Magic Masala, which makes good use of spices, such as cardamom, chili powder, cloves, coriander, cumin, garlic powder, ginger, onion, pepper and turmeric.
The Bare family, led by Chef Dileep and his wife, Ramitha, co-own Magic Masala, which features popular dishes from both northern and southern India. It’s also rare to find a local Indian restaurant serving breakfast.

“I didn’t find any place with the dosa or the breakfast items, so I really wanted to start that,” said Ramitha Bare, who also works for Physicians Regional Healthcare System in Naples.

Dosa is a savory crepe-like dish that’s a popular street food and common breakfast item in southern India. Magic Masala traditionally serves its dozen options for dosa with sambar — a lentil-vegetable stew — and coconut and tomato chutneys.

Bare said her favorite menu items are dosa, chicken tikka masala, garlic naan and biryani, a Basmati rice dish with meats or vegetables cooked with onion and a blend of spices.

Magic Masala serves an impressive 65 appetizers or specialties that are vegan or vegetarian. Of course, it also has numerous specialties with chicken, seafood, lamb or goat. Its menu includes tandoori specialties, rice and biryani dishes, and more than a dozen fresh breads and desserts.

Chef Bare has 10 years of experience in the restaurant business while cooking in Tampa and Southwest Florida, but this is the first restaurant he has personally helmed.

Magic Masala is open for lunch 11:30 a.m. to 2:30 p.m. daily, for dinner 4 to 9:30 p.m. daily, and for breakfast 8 to 11 a.m. Saturday and Sunday only. Catering also is available.