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.
An indoor courtyard festooned with skylights, lush greenery, and a burbling stone fountain greets diners as they stream into Fresno Breakfast House. Once they cross the threshold of the central dining room, yellow and blue walls flow almost seamlessly into large landscape murals and a ceiling painted to look like a summer sky. Guests can also rent out the eatery's jungle room, which is decorated with wildlife statues, murals of gorillas and elephants, and a thatched hut. To pair with these decorative flourishes, the restaurant whips up an impressive American menu that earned a nod from Fresno Magazine as the city’s Best Breakfast.
Under the shadow of billowing palm branches and the world's tallest waiter, tables populate with three-egg omelets, traditional eggs benedict, and plates of french toast and belgian waffles. During lunch, fresh bread cushions certified Angus beef burgers and deli classics of pastrami, turkey, and smoked ham.
Cupcakes Bakery's dedicated dessert connoisseurs rise early six days a week to bake a fresh batch of cupcakes and cinnamon rolls from scratch with all-natural ingredients. They drizzle gooey cinnamon rolls with icing and pipe swirls of frosting atop crowd-favorite red-velvet cupcakes, which are more popular than denim-suit Fridays at a bank. Newly added cheesecake cupcakes come in original, blueberry, chocolate, and strawberry flavors. The bakers stock displays with menu staples such as chocolate chip and orange creamsicle, and they don't skimp on their toppings, wedging an entire Oreo atop the Oreo cupcake, for example. They also whip up special flavors daily, such as chocolate-peanut-butter cupcakes on Wednesday and Saturday and pineapple upside-down cupcakes on Monday, Thursday, and Rube Goldberg Day. The confectionary roster also changes with the season to highlight its flavors, such as autumn pumpkin and boreal gingerbread.
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.
After a day at most salons, you might look better for a few weeks; after an hour at Permanent Beauty, you might look better for several years. That's because the center specializes in permanent-makeup applications, during which skin artists apply long-lasting, mineral-based pigment to eyes, lips, and brows. The pigments are designed to fade gradually over time so clients can change makeup styles and shades as they age, change their hair color, or disintegrate into their component Transformers. Ever conscious of sanitation, the technicians use brand-new materials and equipment on each client. The end result is that clients achieve the dramatic glances, full lips, and expressive brows they’ve always desired but couldn’t obtain without betraying Mr. Potato Head’s trust.