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.
Owner Rosalinda Tovar has been delighting Fresno-area eaters with authentic, award-winning Mexican cuisine since opening the first Rosa Linda's in Selma in 1997. Whipping up each delectable dish from scratch, Rosa Linda prides itself on fresh-to-order flavor. On weekends, patrons can partake of the accolade-earning menudo, or hominy and tripe soup ($6.25 for small bowl). Many a blushing taste bud has fallen prey to the tamales, a seductive selection of pork, chicken, or beef wrapped within a tailored waistcoat of fresh corn masa and an elegant corn-husk dinner jacket ($10.95 for plate of two). The popular Selma special features two crispy tacos stuffed with generous portions of grilled steak, lettuce, tomato, cheese, and guacamole ($10.95), and the fajitas deluxe showcases a sizzling triumvirate of beef, chicken, and shrimp with mixed veggies, guacamole, and sour cream ($14.95). For chronic coin-flippers, the list of combination plates stumps the stodgiest statisticians with its overwhelming set of flavor coefficients (up to $10.95). All entrees come with rice and beans.
Dishing up breakfast, lunch, and dinner, Mi Casa 100% Mexican Food’s homemade Central Valley–style Mexican cuisine exudes tradition and flavor. Playful shrimp dive into a piquant lake, swirling with fresh salsa, avocados, and cucumbers in Mi Casa 100% Mexican Food’s shrimp cocktail ($10.99) and opulence dominates the nacho supreme with crispy chips smothered under a mound of beans, melted cheese, sour cream, and guacamole, topped with beef, chicken ($6.99, chile verde $0.99 extra). Customers can feast on burritos ($7.99–$8.99) while trying to guess the secret in the eatery's closely guarded family recipe for seasoning its fried, shredded-pork carnitas ($9.99), which come with rice and zesty beans. Tender beef or chicken fajitas fiesta on the grill with savory peppers and onions ($9.99) and chile relleno appeases veggie-seekers with stuffed, battered, and fried green chiles ($8.99). A final treat of cushiony flan gratifies sweet teeth or makes a cozy bed for pet chinchillas ($3.99).
For Ali Saleh, the chef who owns Taqueria 2 Palmas, a great meal isn't just about sustenance. It's a performance meant to entertain and intrigue. That's why restaurants and live music make such as dynamic duo. When Ali bought his first storefront on East Tulare Street, he immediately built a stage so the restaurant could also host concerts. These days, his 24-hour eatery teems with mariachi bands that serenade guests with romantic ballads and vibrant pasodobles. The sultry sizzles of hot plates chime in as servers deliver chicken fajitas and Tampiquena-style steaks to nearby tables. In contrast, shrimp cocktails and fresh oysters are as cool as an igloo full of Elvis impersonators. To fuel morning exploits such as newspaper crosswords and WiFi surfing, the restaurant also serves huevos rancheros and other hearty Mexican breakfasts.
Raul and Maria Gutierrez were raised on fajitas in their native Mexico, where many families raise their own chickens and make tortillas by hand. After honing their culinary skills in several Houston restaurants, the couple chased their dreams to Fresno, where Fajita Fiesta was born. Instead of sprouting from a pinto bean, the eatery sprang from one of the Gutierrez’s favorite dishes: tacos al carbon, a union of handcrafted tortillas, fresh pico de gallo, and charbroiled steak, chicken, or pork. Made fresh every hour, the tortillas serve as a canvas for creativity by exhibiting savories such as grilled shrimp, onions, and poblano peppers. For deep-fried fare such as chimichangas and sopapillas, Raul and Maria use canola oil to minimize saturated fat. Margaritas add a heady kick to the evening's festivities, and horchatas end meals on a sweet cinnamon note, with textures smoother than a freshly shorn saxophone. The kitchen also caters feasts for a variety of events, filling bellies with hearty chicken moles and bite-size eats such as mini taquitos.
Revolucion is a restaurant and a tequila bar, and its menu has an entire page devoted to the flavorful liquor, just as Sylvester Stallone has an entire webpage devoted to explosions. Dozens of tequilas can be sipped individually or mixed into one of several flights, which orchestrate triplets of different drinks. The libation roster extends to colorful margaritas, cocktails, and draft beers. For pairing with these flavorful drinks, Revolucion delivers fresh corn tortillas filled with carnitas, chicken, and shrimp and gooey quesadillas oozing with blends of mexican cheese. Meanwhile, house specials include rib-eye steaks alongside delicate shrimp, chicken breast sautéed in a lime and tequila sauce, and beer-battered whitefish with aioli.