Although originally a Mexican restaurant, these days, Senor Big Ed is more like a trip to Puerto Rico, from the cuisine to the flags on display. And, as Miles Clements writes for the Los Angeles Times, “past those patriotic goods are wispy white curtains and sun-bleached walls…light and bright enough to recall a breezy beach scene despite its landlocked location on Lincoln Avenue.” If the decor alone doesn’t transport diners, the food will: helpings of mofongo (plantains, pork rinds, and garlic), plus roasted leg of pork and stewed beef impart signature Puerto Rican flavor, not unlike a bite of the fortress walls surrounding Old San Juan.
Chefs at La Cocina pick fresh ingredients sourced from the surrounding area to build Mexican and Cuban plates as colorful as the eatery's bright orange walls or a firework-filled piñata. After rounds of fresh ceviche or ham croquetas, rustic wooden tabletops fill with made-to-order rice dishes such as the palomilla empanizada—thin-pounded top sirloin steak breaded and pan-fried—or stone mortars known as molcajete filled with chorizo or seafood and fresh cheese. For dessert, chefs hand-craft creamy flan or natural shakes made with mango or tropical mamey fruit. A tiled chair rail runs along the restaurant's tangerine walls, which are studded with Mexican-style art and framed photographs of famous burritos that have visited the restaurant.
Though Cafe Del Sol’s chefs largely stick closely to the restaurant’s Mexican theme, they’re not afraid to throw in a few American favorites, either. Chefs are equally skilled at grilling carne asada and artfully preparing shrimp fajitas as they are at creating tiered club sandwiches and sizzling double cheeseburgers. The sunny restaurant is the perfect place to sample all the cuisine’s varied dishes or rank tortillas by their taste, texture, and which one doesn’t remind you of the napkin that ruined your last date by being so tasty.
From 14-hour days during the beginnings of their first restaurant in Long Beach more than 37 years ago, Super Mex founders Manuel and Socorro Orozco built franchises across Southern California. Inspired by the local cuisine of the village he was born in—Villa Jimenez, Michoacan, Mexico—Manuel brought his passion for traditional Mexican food to California, where the business grew with a dedicated following of college students. Striving to craft dishes that taste homemade, Super Mex offers Mexican classics such as burritos, tostadas, and flautas.