Open every night until 3 a.m., Taco Bravo caters mainly to the late-night crowd and hungry sleepwalkers. The menu is posted above the register and offers everything you’d expect from a fast-food taqueria, including tacos, burritos, quesadillas, enchiladas, and Super nachos, one of the most popular items. On a nice night, customers can even eat outdoors on a picnic table or bench.
The Chefs at Pedro’s Restaurant & Cantina tantalize taste buds with a menu of authentic Mexican comestibles. Launch feast fiestas with a trio of mini handmade sopes chock-full of veggies, chicken, or beef and sprinkled in cotija cheese ($8). Patrons can stick with traditional entrees including chile verde, sautéed pork cutlets and chilies ($14.50) or can venture into new territory with special dishes, such as the steak de la casa’s grilled USDA Choice yew york steak disguised in adobo sauce and served with its partner in crime, the cheese enchilada ($24). Mix and match burritos, enchiladas, tacos, beef tamales, or chile rellenos with the combo option ($11.25 for one item; $13.25 for two; $15.25 for three), which comes with a choice of two sides, such as refried beans, spanish rice, or a palm reading by the wait staff. Pedro’s Restaurant & Cantina dazzles eyes with adobe-esque walls, outdoor seating, a plethora of plant life, and eclectic artwork.
Though it first opened its doors way back in 1977, La Paloma still garners plenty of praise. Metro active, for instance, named it one of Silicon Valley's best Mexican eateries for 2013.
Now run by third-generation restaurateurs, La Paloma continues showcasing the classic Mexican flavors that made it popular, from shrimp fajitas served on sizzling skillets to chicken enchiladas. Cooks cater to vegetarian diners as well with such dishes as enchiladas stuffed with mushrooms, spinach, and almonds. To help wash down each bite, bartenders craft plentiful libations, including a French take on margaritas made with tequila and Cointreau liqueur.
The burrito sits steaming on its plate at Casita Linda Mexican Restaurant. Like a bomb-squad technician, the curious diner wants to know how this thing ticks, and cuts an intricate window in the fresh tortilla casing. Tender beans, rice, and pico de gallo nestle in tangles of shredded chicken. It could have been carnitas, asada, or tender al pastor. The staccato snap of fajitas against the scalding onyx surface of the skillet interrupts the quiet and draws eyes to the menu. In minutes, the kitchen erupts with individual tacos and chipotle-infused enchiladas crowded with fistfuls of pork and beef. Plates clatter onto tables, and the comfortable silence of a meal in full swing fills the eatery as the sun beats down outside upon the red-clay tiled roof.
At Mondo Burrito, cooks prepare every menu item in front of your eyes. They squash avocados to make guacamole, deep-try tortillas to create chips, and hand-trim each cut of meat to minimize fat. Although they take pride in their simmered pork tacos and mahi-mahi burritos, they also prepare several vegetarian dishes, such as grilled veggie burritos and cheese quesadillas. To elevate the dining experience, the restaurant’s hosts seat guests in an air-conditioned dining room or at an enclosed outdoor patio.
Dona Maria Mexican Restaurant's menu depicts authentic Mexican cuisine constructed from fresh vegetables and hearty meats. Groups of two or four commence chow downs with a basket of tortilla chips and fresh guacamole, made in-house by skydiving avocados. Chefs line plates with traditional Mexican dinner platters such as enchiladas, chili rellenos, and chimichangas, as well as sautéed seafood platters that tout fresh tilapia fillets and shrimp. In addition to hearty meals, servers adorn tables with breakfast plates comprised of scrambled eggs sprinkled with chorizo or vegetables. Instead of bringing a hose nozzle from home, patrons can wash down spicy bites with a margarita or substitute the colorful concoction for another thirst quencher.