Over the last 45 years, thickets of ivy have climbed their way above the pink façade of Los Toros Mexican Restaurant, where the Montano family has been sharing its family recipes since 1967. Inside, aromas from the eatery's signature bean dip, burritos, enchiladas, and steaks waft past wall murals and mosaics that color multiple rooms including a garden patio, a dining area with big plush booths, and a bar dressed in printed tiles. Here, live musical acts coerce toes into tapping as a balloonist twists oxygen into a menagerie of animal shapes and presidential beards. Bartenders enhance the festive environment, which won a viewers' choice award from Best of LA TV in 2011, with 11 beers on tap and more than 60 different types of tequila that pour into signature margaritas.
A pleasing jumble of bright warm colors welcomes patrons as they enter Salsa and Beer, where the kitchen turns out myriad Mexican favorites. Bean dip and salsa—always complimentary—flow freely with chips, and the chefs integrate housemade red and green sauces into tacos, burritos, and enchiladas. A huge sun painted on the ceiling watches down on patrons as they eat on painted tables, slicing into deep-fried chimichangas or chipotle-chicken flautas. Hues of lime green, pink, and orange occupy the walls and window paintings in the dining room, and a patio in the front is separated from the street by sculpted wooden barriers, whether in the shape of cacti or a wide sun.
Hugo's Tacos' hard-working chefs combine traditional Mexican recipes with culinary techniques culled from Northern Italy, serving up an array of zesty dishes made from scratch and draped in seven flavorful salsas and fillings. The menu tempts diners with delicious tamales, tacos, tortas, and breakfasts fashioned with flavorings from culinary traditions across the Mexican landscape, from the traditional salsa negra of Michoacán to Tijuana's mysterious tomatillo mines. The flexible chefs delight diners of all diets with customizable meals often available in vegetarian, vegan, or gluten-free varieties.
Composed of 100% certified organic rice and beans, all-natural beef and chicken, and wild salmon, Sharky's menu swarms with savory Mexican delights. Without the assistance of microwave smoke, MSG mirrors, or lardy assistants, Sharky's meal magicians assemble made-to-order entrees in an open-air kitchen boasting a stone-fire oven and mesquite grill. Make hunger vanish with a fiesta burrito laden with tasty guacamole and your choice of protein accessories ($7.29), a four-cheese quesadilla with optional add-ons of chicken, steak, and tofu ($4.99+), or tostada salad loaded with vegetables to please herbivores and salsas to satisfy spiceavores ($6.49). Taco temptations include tempura battered mahi-mahi bedazzled with cabbage, cheese, pico de gallo, and creamy salsa blanca ($3.59).
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.