While the sun sets over the crimson outdoor patio of La Rosa Blanca's Folsom location, the vibrant orange and green walls of the Fulton Avenue restaurant grow deep beside dimming window light. However, the party is just getting started. Blenders whirr with wine margaritas in wild flavors such as papaya, mango, and watermelon, and skilled waiters erupt from the kitchens, arms stacked with hearty taco plates, burritos, and fajitas that sizzle with steak and chicken. Brave diners can slather jalapeño salsa over seafood enchiladas or utilize a tortilla and sweet mole to write a love note to the chef.
Ezequiel Rodriguez has cooked French cuisine, Italian pastas, and lots of seafood during his 40-year career, but his favorite remains Mexican. As owner and head chef of Cabos Restaurant, he builds the menu from all his favorite flavors. Rodriguez stuffs fire-roasted poblano peppers with cheese and seafood before battering and grilling them. He fills soft, small flour tortillas with grilled red snapper marinated in garlic lime sauce, or piles shredded beef into taco shells and fries the whole thing until crispy. The kitchen expert also maintains a full bar that looks like it's fresh out of paradise's main beach. His libations help wash down his culinary creations, including many varieties of margaritas made with the restaurant's own exclusive tequila and secret recipe for ice.
El Pueblo Flosom offers a variety of succulent meats and fresh vegetables to fill the tacos and burritos that come out to tables, while salsa and guacamole accompany chips. A full bar offers up tasty drinks, with craft beers on tap, frosty margaritas in chilled glasses, and jealous water dripping ever so eagerly out of the tap. Shaded under colorful umbrellas and surrounded by warm earthen pillars, diners come to El Pueblo Folsom to enjoy clement weather and savory Mexican meals on the patio
Some people could just eat tacos all day. And Tacos Y Mas helps make it possible with signature tacos alongside special breakfast tacos that incorporate scrambled eggs. The Mexican grill’s staff load their double-tortilla tacos with classics such as chorizo and eggs or one of their signature blends such as the cowboy, whose smoked jalapeno, beef sausage, and egg mixture secured the taqueria a spot on D-Magazine’s list of Best Breakfast Tacos in Dallas in 2010. While they do serve up their breakfast dishes all day, they can also fill tortillas with more traditional Mexican favorites such as shredded chicken in a chipotle sauce, grilled shrimp sprinkled with onion and cilantro, or the heart-healthy grilled vegetables in a chipotle salsa. But as their name suggests, they don’t just serve tacos—"mas" covers grande nachos, Cuban sandwiches, and trios of queso, guacamole, and salsa roja for guests who like dips but not decisions.
The chefs at Plaza Jalisco make all the classics—carne asada tacos, spicy chicken fajitas, plates piled with vegetables and seafood. They toss sautéed shrimp into giant burritos, layer fish fillets into tacos, and fill enchiladas with a blend of spinach, mushrooms, and salsa blanca. They serve many different styles of seafood, with the siete mares—or the Seven Seas—pairing prawns, octopus, shrimp, scallops, fish, mussels, and crab simmered in their own juices. To complement these dishes, they have a full drink menu featuring a range of tequilas. These can be blended into house margaritas or enjoyed by themselves for a drink as elegant and energizing as a gloved slap in the face.
For more than five decades, Manuel treated his fellow Los Angelenos to from-scratch Mexican specialties at the original El Tepeyac Cafe. Today, his son Marcos follows in his culinary footsteps at Panchito's, where he nabs fresh veggies for the restaurant's piquant sauces and impromptu still-life paintings. He honors his family's generations-old recipes by spotlighting his dad's signature burritos, machaca (shredded beef), and towering tostadas on his own menu, and he maintains each dish's flavor and integrity by preparing everything fresh daily from the best ingredients available.