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. House specialties include carnitas, tamales, and chile rellenos, chile colorado, and chile verde. A full bar offers up tasty drinks, with craft beers on tap, frosty margaritas, crafted with fresh lime, organic agave nectar, and premium tequila 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.
By the time Marco Ramos opened Casa Ramos in 1997, he had been working in the restaurant business for 15 years. While working at his cousin's restaurant in Seattle, Marco soaked up invaluable, hands-on lessons about how to run a business. He draws upon that experience at Casa Ramos, where he and his staff serve time-tested family recipes that date back to his years in Mexico City.
In the kitchen, cooks prepare specialties such as Molcajete—chicken and beef strips sautéed in a mildly spicy sauce—and Carnitas Uruapan—slow-roasted Uruapan-style pork in a Mexican sauce. The fajita salad—a Ramos family favorite that's carved into their family tree—combines fresh greens, mushrooms, sliced eggs, avocado, and steak or chicken.
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.