Surfboards hang from the ceiling and posters of parrots overlook the blue- and beige-walled restaurant as guests chow down on tacos and burgers. If those surfboards were to descend from their perch and float on a liquid in the restaurant, that liquid would be the one for which the restaurant is named. The menu draws from Californian cuisine, fusing Mexican and American flavors, but it also unites tiny tequila bottles with tiny tacos—a literal microcosm of the restaurant's essence. The menu also presents dishes such as Loco wings with a salsa verde sauce or lobster tacos. Specialty burgers, alternately, boast inventive toppings such as strawberry jelly and peanut butter and grilled pineapple, and various forms of bacon pork belly find themselves in an assortment of dishes, including burgers, tacos, and bacon brownies. Live music, DJs, and a fire pit join tequila in imbuing the restaurant with a fun vibe, like the vibe of a college where you could surf from class to class.
La Fiesta Mariachi has such an extensive menu that it must have been hard for the eatery to decide on the two dozen options dubbed the chefs? specialties. Chefs stuff poblano peppers with potatoes and cheese and simmer beef tips in a ranchero sauce. Other popular dishes include chimichangas, enchiladas supreme, and pork stuffed inside burritos?or fanny packs.
The chefs at Famosa Latino Cuisine assemble a voluminous menu of Mexican, Guatemalan, Caribbean, and South American entrees. Like a land bridge made of day-old baguettes, their bill of fare brings various countries together through food, showcasing Mexican burritos alongside Caribbean mofongo or Guatemalan pork chops. The dishes' artful presentations pop with vibrantly hued sauces and fresh garnishes of lemon, cilantro, and avocado, all of which pair palatably with fruity margaritas and daiquiris or frosty beers.
At Luanda Mexican Grill & Cantina, guests sip margaritas, homemade sangria, and Mexican draft beers as they dine on sizzling beef fajitas, crispy taco salads, and hearty chimichangas. Surrounded by copper-colored walls and homey, dark varnished wood furnishings, guests chat with friends as they enjoy lunches of grilled chicken and squash pollo yucatan, or dinners of pepper-topped jalisco steak.
Los Jalapenos cofounders Gustavo Salazar and Walter Eguez fill their menu with revamped family recipes from Mexico and South America. They marinate pork ribs with a tequila-based chipotle barbecue sauce, stuff shrimp in chimichangas, and serve the house special burrito with a side of cheese for dipping. Salazar and Eguez also put their own twist on American dishes, topping the southwest fiesta pizza with cheese dip, chicken, and pico de gallo and crafting a macho burger out of 10 layers—roughly the thickness of a college dorm-room mattress—including a beef patty, chicken breast, chorizo, bacon, and cheese dip.
Yabo's Tacos showcases a menu to satisfy a range of appetites at both of its lively locations. A Baja-style menu dazzles palates with an array of fresh, made-from-scratch plates, including flavorful combinations of burritos, tacos, wraps and salads. Kid-friendly choices, fresh baked desserts, and specialty margaritas from the cantina round out meals. While dining, guests may watch their favorite sporting event on one of Yabo's many large-screen televisions. The buzz of a fun, festive atmosphere beckons families to partake in game-day outings or family dinners.