Caliente Southwest Grille whips up Mexican eats from ingredients brought in fresh daily. The menu brims with masterful Southwestern dishes, straddling the border between two cuisines like a foie gras Hot Pocket. The carnitas burrito ($5.35) wraps flour tortillas around tender chunks of slowly braised pork, pico de gallo, salsa, cheese, and guacamole, and the wow chicken taco ($2.85) drizzles a bright citrus dressing over grilled chicken, jicama, cucumber, lettuce, queso, and pepitas. Health-conscious diners will delight at the eatery’s salad selection, including a caliente tropical salad ($5.45) made with sweet chopped apples, sun-dried blueberries, pineapple and jicama lounging atop a bed of fresh romaine lettuce. Toast the completion of a difficult crossword puzzle with refreshing libations, available in domestic ($2.95) and imported ($3.50) varieties as well as an exotic, grape-hewn “wine” ($3.50) format.
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.