Aromas of Mexican salsas, moles, and chile verde waft through Osuna's Mexican Grill, where executive chef Rosa Romero has perfected her menu for more than three decades. Build a nacho El Dorado by piling bean ingots and jalapeño gems onto chips encrusted with melted cheeses, guacamole, and a meat of choice. Handmade corn or flour tortillas encase savory shreds of asada, carnitas, or pollo on two-taco platters ($6.99), and succulent sopes charm palates with their bubbly crusts ($8.99 for two). Osuna's Mexican Grill fall line of burritos, Spanish for bean purses, come styled in eight varieties, including the Hollenbeck stuffed with slow-cooked pork meat in tomatillo sauce and drenched with gooey cheese ($6.99). Follow up famous fish tacos ($1.99 each) with after-dinner conversation and sugary disks of custard flan ($3.99) or arroz con leche ($3.25).
Each day brings a new treat to Guadalupe's Mexican Restaurant. Saturday?Monday, chefs whip up menudo, a traditional Mexican soup made with beef stomach. Tuesday meals are a bargain, with fillings overflowing from crispy $1 tacos. Diners stuck in doldrums midweek can revive their taste buds at the Wednesday lunchtime buffet, with cheese enchiladas, carne rojo, and a selection of sides. A rich, meaty stew, pozole, is served Thursday. And while Friday doesn't have a specific food served especially that day, customers can take advantage of the restaurant's happy-hour specials to celebrate the end of the week and another consecutive day without a Godzilla attack. Adults can sip Mexican beers and margaritas, while options for nondrinkers include Jarritos (a fruity Mexican soda), nonalcoholic smoothies, and horchata (a sweet, cold beverage made with ground rice, water, and cinnamon). On top of everything else, the restaurant caps off meals with desserts such as churros served in a bowl of ice cream.
Experience the best authentic Mexican food this side of the border at Enrique's Mexican Cuisine & Cantina. Here you will enjoy upscale, modern Mexican cuisine in a vibrant setting located in the beautiful city of Monrovia. Presenting the bold flavors of Mexico, Enrique's has a new standard for gourmet Mexican fare.
The family responsible for the rise of Casa Del Rey has been designing Mexican eats worthy of kings since 1972. Every day, chefs whip up house-made chips and salsa, stacking them alongside meals prepared in 100% canola oil without the presence of harmful substances such as trans fats, MSG, or radioactive beans. Whether catering for large groups or reloading the restaurant's tables, they tackle traditional dishes such as huevos rancheros, chili Colorado, and specialty burritos, and they also prepare fresh and hearty salads for health-conscious consumers. Both Casa Del Rey locations have full bars with domestic and imported beer, margaritas, and house alcoholic and nonalcoholic smoothies. The Sierra Madre shop welcomes private diners to a small banquet room and claims territory out on the sidewalk, where patrons can savor their meals while celebrating man's invention of sunshine.
Though it sounds like a mixed drink, the campechana cocktail is actually a meal. Diners spear shrimp, octopus, and chunks of white abalone as they swim in cocktail sauce flavored with avocado and cilantro. The seafood stew is just one of Cabrera?s house specialties, which populate nearly half of the Mexican eatery?s menu. Other specialty dishes include steak ranchero, marinated sirloin served alongside grilled cactus and jalape?os, and salmon con salsa de arandano, a fresh, pan-roasted fish steeped in cranberry chipotle sauce. Traditionalists can take comfort in the eateries? abidance to serving food on plates rather than mini hovercrafts, and south-of-the-border staples such as mole-drenched chicken and burritos blanketed with melted cheese.
Festooned in red and green and warmed by heat lamps, The Great Onion cultivates a festive atmosphere on its covered patio that is only elevated by the sizzling dishes served to smiling patrons anxious to dive into the fresh food. To customize their dining experience, patrons can build their own combo, which may include enchiladas, hard or soft tacos, or taquitos and is always served with rice, beans, and guacamole. The chefs specialize in seafood dishes and also whip up specialties such as steak fajitas or chicken molcajete and the aptly named Great Onion Delight burrito, stuffed with steak picado and chile rellenos and served wet with red or green salsa. And to keep the festive atmosphere going, The Great Onion offers a happy hour everyday and a lunch buffet that entices large groups to come in for a meal and stay for a group hug.