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.
Mexicali Grill whips up authentic, fresh Mexican fare alongside specialty margaritas in a vibrant, open-kitchen setting. The menu kicks off with hunger-slaking appetizers such as quesadillas smothered in monterey jack and crammed with sizzling steak and smooth guacamole ($9.95). Fill gustatory voids with the doublewide enchiladas sulzas—two enchiladas stuffed with tomatillo sauce and chicken breast and coupled with rice and refrito beans ($11.50). Snuggled inside a tortilla sleeping bag, the burrito de camarones brims with rock shrimp sautéed in fresh roasted garlic ($11.75).
It's been featured on the Travel Channel. It's 18 inches long—longer than most human newborns. It weighs in at a little more than five pounds. It's a burrito.
This monster, which goes by the name Burritozilla, is the signature dish at Iguanas. Chefs fill every square inch of the three tortillas required to contain it with hearty scoops of meat, salsa, sour cream, cheese, rice. beans, and guacamole. Many have stepped up to conquer the dish, from terrified local university students to Man v. Food's Adam Richman. But, with the understanding that not everyone would be able to defeat this oversized burrito, the Iguanas menu also holds creative interpretations of more manageably portioned Mexican classics.
Seven hand-trimmed meats—including grilled Angus-beef carne asada, tomatillo-braised pork, shredded chicken in spicy chipotle sauce, and carnitas—stuff tacos, tortas, and quesadillas. They also lounge atop nachos and even nacho fries. All this cheesy, juicy decadence aside, Iguanas’ menu is also big enough to include light, crisp taco salads and bitsy Baby Burritos and Tiny Tacos, the perfect size for kids or anyone who wants to make the Burritozilla look that much bigger.
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.