Fresh air from ceiling fans whirs by plants that hang from the ceiling. The food is as fresh as the air at La Mexicana Restaurant, where cooks serve seafood such as shrimp cooked in ranchero sauce, meat and vegetarian burritos, as well as tortas and tostadas.
At Texifornia Tamale Co., the tamales are hand-rolled around spicy brisket, jalapenos and cheese, and slow-roasted pulled pork. So are the burritos, but instead of savory cornmeal, their exteriors are 13" flour tortillas. Their interiors are also more diverse. ensconcing everything from meat and chorizo refried beans to two types of cabbage. The masterminds behind these hand-made Mexican dishes are Jeff and Micki Smith, a husband-and-wife team. The pair complements the restaurant's homey Mexican classics with upscale plates, such as Icelandic cod with red beet risotto or other burritos served on golden platters.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Years ago, Guadalupe Robles used to pack burritos in her husband's lunch when he went off to work in the orange groves of Highland. She even wrapped a few for his coworkers, too. The affectionate gesture sparked a nearly 40-year career that would end in four restaurant locations, each spotlighting Mexican entrees of tacos, enchiladas, and tostadas. The Robles family still mans the kitchen, hand-dipping the peppers that make chile relleno and flattening out homemade tortillas. Today, their largest burrito wouldn't fit inside a lunch box—it feeds up to 60 people with 6 feet of expertly wrapped beans and meat, available for catering. The dine-in menu, meanwhile, features the signature garbage burrito, so named for the fact that Oscar the Grouch eats 20 every day.
Tacos & Beer keeps its menu simple with authentic recipes to keep its customers happy. Tacos using handmade tortilla come stuffed with hearty meats including carne asada, grilled chicken breast, and lamb; vegetarian options include potato tacos and fiesta salads. Patrons can sip fruit-flavored agua frescas, made fresh daily, or enjoy a Michelada beer cocktail or another beer from the wide selection. Thursdays after 6 p.m., mariachi bands fill the restaurant with lively sounds and colorful costumes.
All-American staples abound at Gus Jr. The chain of restaurants specializes in classic burgers, prepared quickly for meals on the go or numerous attempts at speed-eating records. The kitchen also branches into Mexican territory with taquitos, preps omelets for breakfast, and decorates piles of fries with chili and cheese.