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A good Mexican restaurant will have soup. I love their chicken tortilla soup. However, it's made differently everywhere I have gone. Sometimes its chicken soup with tortilla noodles. That and a side of rice and salad should be fine.

Sadly, a lot of it is Americanized. If you look hard in the right places, you can find the real deal. It is not as bad as pineapple pizza, which would get a pizzeria burned down if you tried it in Italy, but it is bad.

  I love pineapple on my pizza.

I'm not big on Mexican type food, so I rarely eat it. [....]

Me neither!   The unavoidably overcooked ground beef in United-Statesian recipes might as well be replaced by the product of damp brown shirt-cardboard fed thro' a meat-grinder. Bleccch!  And I'm no fan of any cuisine that's based on drowning otherwise good food in whole cans-full of tomato sauce.[×]

I'm not a fan of [...] messy [....]

I agree.  Another reason why a Mexican restaurant would never be my own choice.  Especially not in circuмstances that require me to be wearing a necktie or be socially presentable after such a meal.

I would make an exception to my aversion to sit-down meal messiness for something like a Louisiana crawfish boil or shrimp boil, but those are not merely lunch-hour-away-from-work meals.

I'm not a fan of spicy / hot [...] and I try to steer clear of garlic / onion....

Sufferin' succotash!  No garlic nor onion nor hot peppers!?  You're disqualifying escabeche and even dishes sauteed in butter and wine, e.g., nonMexican shrimp scampi (which typically has garlic and onions), nobly intended as an alternative to having them drowned in thickened tomato sauce.

Your criteria reject even bland mashed potatoes being enhanced (i.e., given any flavor at all beyond homogenized starch) with garlic and onion (readers shouldn't even think about mixing in any diced mildly-hot green peppers)!?

So you might look for one of the widely known arroz dishes, i.e., rice, customarily yellow [$], either con camarones, i.e., with shrimp, or con pollo, i.e., with chicken, served most commonly (I think) as a chicken quarter on top of the rice.    Neither dish has a tradition of spiciness; they're broadly Iberian, not Latin-American, per se.  But if there's also an arroz con chorizo, you'd want to skip that one.

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Note ×: [Hades], yes!  My objection applies--quite  strongly--to southern Eye-talian (d.b.a. Neapolitan) cuisine.  Americanized "pizza" ain't at all the same thing.
 
Note $: Industrially produced white rice colored during cooking.  Originally via saffron, but not any more: metallic gold is reportedly cheaper per ounce than saffron nowadays.  Expect (healthful) turmeric to be used instead.