At Alicia's Restaurant, chefs pull from time-honored family recipes to whip up authentic burritos, tacos, and seafood specialties. Within their bustling kitchen, they warm homemade tortillas and steam hand-crafted tamales, and shower enchiladas in red and green sauces. Meanwhile, behind the bar, bartenders blend margaritas from a selection of more than 85 different tequilas. The lively eatery is decorated with colorful flags and bright Mexican artwork.
A peek into the kitchen of Taqueria La Taquiza, formerly known as Los Tres Hermanos, would reveal an absence of canned ingredients. That's because the eatery's cooks make everything from scratch, from shrimp quesadillas and tacos filled with al pastor pork to enchiladas smothered in rich mole sauce. Often, diners can order off-the-menu dishes such as menudo or birria, a traditional Mexican street food made with stewed goat or lamb.
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.
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.
The gastronomic gurus at La Piñata wield tortillas, mole sauce, and steak in the careful construction of the especialidades de la casa and burrito menus. Carnitas enclose succulent pork that has been simmered longer than Oscar the Grouch and braised to a crispy finish. Sample Mexico’s national dish, chicken breast bathed in mole sauce, or dive into a platter of sirloin-steak tips mingling with prawns alongside onions and green chilies, all lathered with a mild red sauce. Burritos can bear a choice of chicken, shredded beef, pork, or vegetarian fillings into waiting stomachs. The house margarita blend summons the powers of El Jimador Blanco tequila with naturally sweet sidekicks, including orange juice, agave nectar, and freshly squeezed lime juice.
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 tortas filled with steak, avocado, and grilled onions. 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.
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.