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.
Bonafede-family matriarch Anita started JoJo's Pizza Kitchen more than four decades ago, and her discerning taste for ingredients is still identifiable in the menu. Though her son Joe, who napped on flour sacks in the back of the restaurant as a child, now runs the eatery, fresh basil and plum tomatoes grown in Stanislaus County still release aromas that hint at sun-soaked furrows. Through a dining room window, guests catch glimpses of chefs tossing freshly risen dough for pizzas or smaller chefs for their adorable giggles. They grate fresh parmesan cheese as wine cooks slowly down with mushrooms on the stovetop and chicken marinates in lemon and garlic. Servers bustle past, filling glasses with house wines or draft beers.
At Atomic Pizza, diners build their perfect pizza from the crust up. Regular, thin, and signature parmesan crusts serve as a base for sauces in flavors such as traditional, barbecue, garlic ranch, and buffalo. Eleven pre-designed specialty pizzas range from a classic margherita to the Sweet and Spicy, which is loaded with the unexpected combination of pepperoni, sausage, and pineapple. Additions of wings and cinnamon knots create complete meals for a family or the stand-ins you hired while the kids are at camp. Inside the eatery, red-and-white checkerboard floors and a diner-style stools lend a classic pizza-parlor vibe to the dining area.
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.