More than two decades ago, a handful of former surfers opened up a small taco shop in Seattle with one goal in mind?to recreate the Mission-style tacos they enjoyed during their college days. The first of many Taco Del Mars was born, and today, there are more than two dozen locations scattered throughout the west coast. Each serves up bursting mondo burritos, baja fish tacos, and bowls stuffed with pork carnitas, chicken, and fish. Steak and shredded beef are available at select locations.
Since 1979, Little Manuel's cooks have whipped up housemade soups following family recipes, created from-scratch tamales just like Grandma used to make, and poured various liqueurs together to form tropical cocktails. In addition to the Mexican dishes, their menu incorporates a few Italian and American favorites in order to satisfy any palate or ACLU committee making diversity inspections. These dishes include pasta dishes and fried and wet burritos.
With complex, all-natural flavors, Qdoba fuses traditional Mexican cuisine with inventive modern recipes in a speedy, conveniently delicious tortilla present. As with rainbows, nations, and Model T's, burritos contain a rag-tag team of savories that is more robust when combined, rather than apart. Qdoba embraces this savory wholesomeness with an all-you-can-choose buffet of fresh ingredients ready to be stuffed into tortillas and bowls through a superfast assembly line of professionals. Choose the protein packer of your choice from pulled pork, adobo-marinated steak or chicken, and shredded or ground beef, or opt out of the meats and head straight to the cumin-simmered black or pinto beans. Feel free to douse any creation with any of their five unique salsas and four original sauces, the signature queso sauce (a three-cheese blend with roasted poblanos, tomatoes, and jalapeños), or the smoky poblano pesto made with roasted peppers, cilantro, and nuts blended with creamy hand-smashed guacamole.
Casa Flores crafts a menu of traditional Mexican entrees that can quell even the most persistent hunger mobs. Guests can choose from more than 20 combination platters, in addition to a savory selection of fajitas, seafood, and chef's specialties.
Lupe's crafts fresh tastes of cuisine from America's next-door neighbor. Meals begin with nachos ($5) or guacamole dip, perfect pools to legally skinny-dip with chips ($5). Meanwhile, adults and adults-at-heart alike can indulge in grown-up sized portions of chicken enchiladas ($7.75), beef burritos ($7.75), or quesadillas ($7.75), while smaller appetites can greet the child's plate ($5.25). Leave no hunger pang behind with a meal-topping slice of cheesecake or flan ($3 each).
At Miguel’s Mexican Restaurant, chefs craft authentic dishes from the highest quality ingredients they can find, and they prepare every meal to order to ensure its freshness. They sizzle up sirloin beef, Pacific seafood, traditional cactus, and animal-fat-free beans, and they gladly customize meals to each customer's preferred level of spiciness. Their combination plates encourage guests to sample a little bit of everything, unlike their commitment plates, which legally marry diners to lifetime supplies of tamales. On Sunday mornings, they get to the kitchen early to sling up Mexican-style breakfasts such as huevos rancheros and menudo, a hearty soup simmered with tripe. Diners can temper the heat of any of Miguel's morsels with imported Mexican beer, wine, or creamy horchata.