Mexican Restaurants in Foothill Farms

$18 for Four Groupons, Each Good for $8 Worth of Mexican Food at Taqueria Los Cabos ($32 Value)

Taqueria Los Cabos

Rocklin

Tacos, burritos, sopes, and tortas gain flavor from a stocked salsa bar

$8 $4.50

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Lunch or Dinner for Two or Four at Cha-Cha's Cocina Mexicana (35% Off)

Cha-Cha's Cocina Mexicana

Rocklin

Grilled chicken covered with oaxacan cheese and tomatillo-serrano salsa, braised pork with rice and beans, classic deep-fried chimichangas

$20 $13

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Mexican Dinner for Two or More or Four or More at La Mision (44% Off)

La Mision

South Sacramento

Freshly made tortillas wrapped around spicy meats and veggies

$25 $14

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Mexican Dinner or Lunch at Vallejo’s (Up to 50% Off)

Vallejo's

Multiple Locations

Mexican cuisine served at the business-casual 11th Street location or in the remodeled early-1920s building of the 4th Street location

$15 $7.49

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Mexican Food for Two or Four at Little Manuel's (50% Off)

Little Manuel's

Antioch

Chefs cook up Mexican, Italian, and American dishes such as from-scratch tamales, housemade menudo soup, and pasta

$20 $10

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Mexican Dinner or Takeout at Mi Jacalito (Up to 50% Off)

Mi Jacalito

Vallejo

Mexican restaurant serves up seafood specialties alongside tacos and burritos

$14 $7

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$22 for $40 Worth of Mexican Cuisine at El Jardin

El Jardin

Modesto

In a festively decorated restaurant, sample traditional Mexican dishes such as chunks of lean pork in a red sauce and deep-fried burritos

$40 $22

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Mexican Meal for Two or Four at Baja Fresh (Up to 50% Off)

Baja Fresh

Pleasanton

Flame-grilled flavors of never-frozen chicken and steak fill tacos, burritos, and salads made to order with farm-fresh ingredients

$26.94 $15

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Mexican Cuisine for Two or Four at Chivas Crudas Birrieria Y Taqueria (Up to 50% Off)

Chivas Crudas Birrieria Y Taqueria

Ceres

Menu includes carne asada fries, tortas, seafood platters, cheese enchiladas, pork tamales, wings, and rice and beans

$40 $20

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Select Local Merchants

When Jim Knudson bit into his first taco during dinner at a friend's house in 1949, he knew he had tasted something special. He added the item?which many diners were pronouncing "tay-co"?to the menu at his restaurant in Grass Valley, California. Determined to introduce the food to as many people as possible, Jim and his wife, Margaret, converted a 16-foot trailer into a kitchen on wheels. They adopted the nickname Jim had earned from one of his longtime customers and drove up to Lake Tahoe, where Jimboy's Tacos found its first permanent home.

Locals, tourists, and even members of the Rat Pack flocked to the tiny taco stand for the uniquely seasoned, parmesan-dusted ground-beef taco, the anchor of a growing menu. The family eventually relocated to Roseville, California, where they set up a small taco stand and began branching out to other locations in and around Sacramento.

Today, Jim Knudson?s daughter Karen, the current president of the company, carries on the legacy of taco obsession at more than 40 locations in northern California and Nevada. Guests who arrive early for breakfast might glimpse the cooks slowly simmering beans, mashing avocados into guacamole, and preparing their signature ground beef with trans-fat-free oil. In addition to classic corn-tortilla tacos, the menu holds the mega-size flour-tortilla El Gordo, golden-fried taquitos, and even a taco burger that fuses Mexican and American culinary traditions.

3845 Elkhorn Blvd
North Highlands,
CA
US

A piping hot pocket of corn dough stuffed with tender pork and slathered with verde sauce and cheese. This is the homemade pork tamale at Felipe's Mexican Restaurant, and what a sight it is to behold. The dishes on Felipe's menu have stayed the same for the most part in its 30 years of existence. Since Paul and Adela Lee—who met while working there—took over as owners in 1988, they have updated the menu but only slightly. They also moved the original restaurant to its current location and opened another in Folsom. One thing hasn't changed, however. Crowds still come from all over to try Felipe's famous tamales and chimichangas.

7959 Auburn Blvd
Citrus Heights,
CA
US

In 1962, Alberto Heredia and his wife, Carmen, flung open the doors of Carmelita's Restaurant, introducing a menu of tried and true family recipes from Puebla, Mexico. Now, a third generation of the Heredia family helps simmer carnitas and blend avocados into guacamole at two Carmelita's locations. The dining rooms, which are bedecked in vibrant knickknacks and paintings, let diners bask in bright colors without getting yelled at by a judge for bringing a kaleidoscope to court. Against the electrically hued backdrop, mariachi bands play on special occasions, their trumpets rising in warm spirals above fiddles and guitars.

4071 Howard St.
Fair Oaks,
CA
US

This 100% Latino-owned business uses 100% organic flour and 100% natural ingredients to assemble sweet and savory empanadas with a multilingual blend of Caribbean, Latin American, and Californian points of view. Herbivores and herbivoyeurs can delight their senses in the flavors of mushrooms with brie, onions, and spices ($45 per dozen), while their meat-minded brethren can tear into a savory, roasted chicken poblano with onion, poblano chile, red bell pepper, tomato, cilantro, and spices ($45 per dozen). To keep the taste buds on the other side of your tongue from rebelling and making everything taste like burnt hair, keep them happy with the apple-cinnamon-with-chocolate empanada infused with Turbinado sugar ($30 per dozen). These fresh and healthy treats come in both meal and cocktail size. As with square dancing, mixing and matching fillings is encouraged, as are odd-numbered orders.

1563 Eureka Road
Roseville,
CA
US

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.

300 N Sunrise Ave
Roseville,
CA
US

Grilled sirloin nestled into sour cream-topped quesadillas. Saut?ed jumbo shrimp simmered in ranchero sauce. Cheese stuffed into battered Anaheim peppers. Such are the authentic delicacies whipped up by the culinary maestros of Sabores Mexican Cuisine, who concoct tacos, burritos, and enchiladas for dinner and lunchtime feasts. To bookend entrees, customers can commence meals with loaded nachos or end with a bowl of deep-fried vanilla ice cream.

10271 Fairway Dr.
Roseville,
CA
US