Chefs at La Cocina pick fresh ingredients sourced from the surrounding area to build Mexican and Cuban plates as colorful as the eatery's bright orange walls or a firework-filled piñata. After rounds of fresh ceviche or ham croquetas, rustic wooden tabletops fill with made-to-order rice dishes such as the palomilla empanizada—thin-pounded top sirloin steak breaded and pan-fried—or stone mortars known as molcajete filled with chorizo or seafood and fresh cheese. For dessert, chefs hand-craft creamy flan or natural shakes made with mango or tropical mamey fruit. A tiled chair rail runs along the restaurant's tangerine walls, which are studded with Mexican-style art and framed photographs of famous burritos that have visited the restaurant.
From 14-hour days during the beginnings of their first restaurant in Long Beach more than 37 years ago, Super Mex founders Manuel and Socorro Orozco built franchises across Southern California. Inspired by the local cuisine of the village he was born in—Villa Jimenez, Michoacan, Mexico—Manuel brought his passion for traditional Mexican food to California, where the business grew with a dedicated following of college students. Striving to craft dishes that taste homemade, Super Mex offers Mexican classics such as burritos, tostadas, and flautas.
Charo Chicken fire-grills an array of sharable meals and Mexican-influenced cuisine that can easily fit into a healthier diet. With the eatery?s fit-fare menu, diners can select lower-calorie offerings such as the Fiesta ensalada entree salad, corn on the cob, and vegetarian black beans, which are more digestible than carnivorous black beans that simply eat each other. Opt for dine-in or delivery, or order catering for special occasions.
Picoso Mexican Grill’s eight-entree menu is as no-frills as their mission—to serve fresh, authentic Mexican food. The kitchen executes this goal by charbroiling meats such as carne asada, chicken, and chorizo to juicy perfection before stuffing them into tacos and burritos. Crema fresca drizzles the torta—a Mexican-style sandwich on telera bread—and the eatery’s interpretation of nachos, dubbed simply “chips and meat,” lounges on a bed of lime-infused tortilla chips. Imported Jarritos sodas and horchata, a rice drink made with cinnamon, sugar, and vanilla, cool off a spice-coated tongue more effectively than sticking it out of a car window.