Los Jimadores is the Mexican term for the skilled farmers who cultivate the hearts (or pi?as) of blue agave plants, so crucial to the production of tequila. These pi?as can weigh anywhere from 40 to 200 pounds and require its harvester to answer a devilish riddle. It's not a job for the weak of arm, but the heavenly results of that labor can be tasted in Los Jimadores' signature margaritas, including the Herradura French margarita and coconut margarita. These drinks will find no shortage of dance partners on the expansive menu, which aims to cover all bases on both sides of the border: traditional tacos and enchiladas with homemade corn and flour tortillas, Tex-Mex chimichangas, guacamole made tableside, chorizo-laced breakfast omelets. The equally ambitious desserts offset fried ice cream with the pastel imposible, a gravity-flouting blend of flan and chocolate cake. Los Jimadores can also host parties of up to 80 people in a private room.
When they opened Miguelito's Mexican Restaurant more than 15 years ago, Michael and Gabby Nevares poured their combined years of management expertise into an eatery focused on fun and flavor. Mexican and American favorites dot the menu, including fish or brisket tacos and queso flameado, a dish of jack cheese lit tableside to melt over shrimp, chorizo, or unpaid parking tickets. American-style chicken-fried steak contrasts with classic house-made tamales or lighter entrees of grilled tilapia with cilantro rice and plantains.
Though Michael passed away in 2004, his spirit lives on at Miguelito's. The man who has rubbed elbows with Harrison Ford and Clint Eastwood would surely be proud to see the M-Lounge area, which opened in 2009. Lit by funky, jeweled chandeliers, the space features six flat-screen TVs, large leather couches, and is available for private parties and events. Behind the full tiki-style bar lined with wrought-iron chairs, bartenders mix signature margaritas and pour imported and domestic brews into glasses or adult water balloons. The restaurant is open seven days a week.
JD and Sarah Gardner's vacation to Cabo San Lucas on the Baja coast changed their lives. Both the fresh-made local cuisine and the surf-side lifestyle inspired the pair to re-create their experience in their restaurant, Costa Vida. Now a chain, each location showcases videos of surfers on flat-screen TVs, upbeat music, and the award-winning cuisine of their executive chef. The cooks in each kitchen handcraft fresh flour and stone-ground-wheat tortillas each day and slow-cook shredded pork and beef with all-natural ingredients. To accommodate a range of customers, the chef recommends options for healthier eating and avoidance of allergens, as well as a nutrition calculator for almost all the restaurant's?offerings.
From a menu featuring one-pound, build-your-own burritos to a series of colorful murals depicting the dish’s origin and ingredients, it’s clear that Bad Azz Burrito takes burritos very seriously. The eatery challenges customers to match their ardor with burrito challenges that offer spots on the shop's wall of fame for consuming 3–11 pounds of tortillas, meat, rice, and cheese. The open-minded chefs are also receptive to customers' burrito-filling suggestions, such as obscure combinations of meat or crushed candy corn.
Qdoba's burrito baristas handcraft a menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients. Qdoba's culinary crafters create succulent additions to burritos, tacos, and salads, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available for each dish. Diners can bite through the warm shells of three tacos brimming with grilled chicken, steak, or seasoned beef, or mine for black beans and sweet corn within the taco salad’s crunchy tortilla bowl quarry. A festive burrito dinner allows eaters to customize burritos with add-on ingredients, including three-cheese queso or a creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Warm tortilla soup and its crisper cousin, the tortilla chip, let pairs slurp with camaraderie or construct solid foundations for tortilla-chip houses.
Mi Chula’s modern, upscale dining environment and friendly service creates a warm and inviting atmosphere for quick business lunches, family dinners or relaxing with friends on the patio.
Using only the freshest ingredients available the Mi Chula’s culinary team creates authentic, hand crafted and innovative dishes.