Harbor Mexican Cafe's chefs stoke ovens and tend grills to build a menu with some of Mexican cuisine's most iconic staples. To fill each burrito and enchilada with authentic, homestyle flavors, the chefs simmer chunks of beef in salsa roja, make guacamole in-house, and hand-flatten ears of corn to make tortillas.
Ricardo's El Ranchito welcomes its guests into a festive atmosphere full of frosty margaritas and colorful Mexican cuisine. To set the tone, murals detailing Mexican history and paintings of lush tropical plants cover the walls, forming a thematic backdrop during mealtimes. South-of-the-border specialties include red snapper, burritos the size of small pillows, and piping hot pozole soup. In the kitchen, chefs also forge toasty corn tortillas by hand, marinate pork carnitas in lemon, and whip up savory grilled beef fajitas.
Joe Garcia has worked a lot of different jobs. As a child in California, he and his father sold fresh food to local markets. When he was 18, he was drafted into World War II, where he served as a paratrooper, and after the war, he founded a bilingual magazine, Mas Graphicas. He later went on to open his first Mexican restaurants in Huntington Beach and Castaic, and then founded two successful Mexican food companies to supply supermarkets with authentic Mexican cuisine. In 2009, he decided to open Famous Joe’s—a place where guests can stop in for the same traditionally prepared Mexican dishes that made him so successful in the past.
Famous Joe’s enchants taste buds with house specialties such as the fish tacos topped with a chipotle cream sauce and the extra-large burritos filled with anything from carne asada to chiles rellenos in a red sauce. These pair with traditional appetizers such as flautas or less traditional appetizers such as the Food Coma cheese fries topped with your choice of meat, cheese, bacon, guacamole, and sour cream. Mouths cool off by sipping imported beers, gulping glasses of horchata, or licking the napkins.
In drawing from a long tradition of Mexican recipes, particularly street food, the chefs at Cabo Taco Baja Grill frequently find creative ways to change their menus. They may wrap corn or flour tortillas around five types of burritos or a quartet of tacos, each stuffed with piquant sauces and fillings such as chicken, carnitas, shrimp, and vegetables. They also craft their own interpretations of street-style tacos, stuffed with ingredients such as pork tossed in mango puree, Caribbean jerk-style chicken, or carne asada with grilled onions and balsamic reduction. The eatery also boasts more than 40 rotating craft beers.