As a child, Marcela Gonzalez would play with her mother's makeup. She had a blast by mixing red lipsticks with blue eye shadows, creating her own untamed looks on her face and on those in the witness protection program. When she grew older, she began to experiment her makeup techniques on friends and came to realize that she had developed a true passion for the art of makeup application. Today, Marcela is a certified professional makeup artist and licensed aesthetician, implementing the same flair for beauty and creativity that she had as a child in her present-day beauty services. She specializes in bridal makeup services and skincare treatments while also offering tanning, waxing, and hair services with the help of a similarly talented staff.
Downtown Community Acupuncture offers acupuncture treatments on a sliding scale, between $25 - $40, making our treatments more affordable so you can come as many times as needed to feel better - faster. Our clinic is one large peaceful room with several zero-gravity loungers for people to heal in a community setting.
When Viva Vitamins’ cofounders decided to join forces in 1996, it was a symbiotic partnership. One brought his experience as a wellness counselor, and the other brought hers as a fitness and nutrition guru. The two backgrounds formed a well-rounded foundation for their next venture—a line of alternative health products. Today, their extensive selection of athletic supplements, minerals, herbs, and multivitamins is endorsed by a team of doctors and available at stores in 19 states. A staff of certified dietary supplement specialists advises customers on what may be needed now and in the future to ensure your bodies continued well-being, including many products featured on Dr. Oz.
Since 1951, the chefs at Rose Caf? on the Mesa have been mixing and forming their own chorizo according to a family recipe. The sausage clings to cheese inside gooey quesadillas and spices up tortilla strips, eggs, and veggies in chilaquiles. A collection of other family recipes guides chefs as they make enchiladas with homemade tomatillo sauce and jam-packed chilies rellenos. Patrons can also order breakfast burritos and huevos rancheros all day inside the golden-hued dining room or take their meals outside to the brick-paved patio.
The key ingredients for Indian, Nepalese, and Sri Lankan cuisine line the shelves at Annapurna, a 5-year-old South Asian grocery store. Its stock of more than 100 spice mixes prepare patrons to flavor classics such as tandoori chicken and chana masala, and diverse dal mixes draw on chickpeas, split peas, and lentils for their hearty flavor. Mouth-watering treats such as whole coconuts and packets of papadum—crunchy Indian crackers—complement incense sticks in scents such as lavender and jasmine. Toward the back of the store, a freshly opened deli dishes up hot, ready-to-eat Indian cuisine. Biryanis fuse basmati rice with vegetables or proteins ranging from chicken to tender goat meat, and samosas envelop savory fillings in a golden brown crust. The deli’s smoothie-like lassis neutralize spice with their yogurt bases, calming tongues without requiring them to lick the nearest teddy bear.
As sure as the sun rose each morning, Izuto “Izzy” Otani would stroll down to the beach before work, fishing pole in hand, to begin the day with his favorite pastime. Inspired to make his hobby his life, Izzy left his current business to open the Izzy Otani Fish Market in 1952. Over the years, he and his wife Helen began to prepare Japanese and Mexican dishes for market visitors, beginning the grocery’s slow transformation into a full-fledged restaurant. They’ve been serving hungry customers ever since.
More than 60 years later, Otani’s, recently awarded the Downtown Business of the Year Award by the Oxnard Chamber of Commerce, still serves fish in homemade sauces and recipes made from scratch each day. They spice up fried red snapper in fish tacos, char broil tasty slabs of salmon, and coat oysters and shrimp with a light, crispy tempura shell. They specialize particularly in boneless filets—a true delicacy in the United States, where fish have not yet evolved to shed their primitive skeletons.