In 1975, Rosina Gallardo, a native of Zacatecas, Mexico, opened her first Amapola Rico Taco. Initially a drive-in, the eatery has since transformed into five restaurants with indoor seating and drive-thru windows. Rosina's dedication to popular and lesser-known Mexican flavors, however, remains unchanged. She fills burritos and soft-shell tacos with not only classic meats such as steak and pork, but also with goat, carne asada, and chicharrón. Other Mexican staples such as cheese enchiladas and breakfast platters of huevos rancheros round out the menu.
No matter what you order at Tacos Arandas — where chefs have been crafting sizable entrées since 1991, more than 20 years serving the community — your plate will come fully loaded. Wet asada burritos and chile rellenos are served with sides of carrots, tomatoes, lettuce, rice, and crispy tortillas. A handful of tacos snuggles up side-by-side with lime wedges and sliced radishes. Even an order of French fries comes with more than just salt and ketchup—it also features pork tucked under a blanket of melted cheese.
Super Burrito has slaked spicy appetites with an expansive menu of tasty tortilla treats for more than four decades. The Bomb burrito, made with a fiery combination of pork, beef, steak, beans, rice, and sour cream ($6.95), temporarily rearranges glands so that eaters salivate salsa and sweat happiness. An array of taco options and combination plates, featuring chile rellenos, enchiladas, and tostadas ($1.95–$5), slathers tongues in piñata-pounding flavors, and smaller stomachs delight in a junior burrito combo meal ($4.75). Those scared of salsa can dive into above-the-border options such as double cheeseburgers ($3), corndogs ($1.25), or encyclopedias of presidential nicknames.