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.
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.
The first Baja Fresh opened in 1990 as a rebuttal to the country's spate of traditional burger-and-fries chains. Today, each location upholds the eatery’s original mission of providing an alternative to traditional fast food with a kitchen that fires meats, chops farm-fresh produce, and pours house-made salsa over grilled tortillas. Guests can nosh on tacos, burritos, quesadillas, and fajitas amid a dining room with decor more bright and cheery than the sun after it eats a bag of pixie stix for breakfast.
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.