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.
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.
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.
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).
Family owned since opening its doors in 2006, Zapata Vive pairs its authentic Mexican cuisine with familial hospitality. Patrons gather around tables to slice into cheese-topped burritos or soft tacos or sup from sizzling fajita plates, kept at exactly the same temperature as the sun over Mexico. Zapata Vive also caters to diners who rise with the sun with breakfast dishes, including a tostada omelet with tortilla strips, and takes care of those who rise with the sunset with a full bar stocked with margaritas, wines, and domestic and imported beers.
Since wrapping up the contents of their first grande burrito in 1974, The Original Peppers’ crew of chefs have continued to sate customers’ cravings for spicy, south-of-the-border fare thanks to their vast menu of Mexican food. Within the bustling kitchen, chefs can be found wrangling ingredients into traditional Mexican dishes ranging from burritos and enchiladas to fajitas and tostadas, crafting homemade tortillas on Wednesday and Thursday. While many dishes feature meats such as certified Angus beef and deep-fried pork, the culinary team also architects a host of seafood specialties starring jumbo scallops, seasoned halibut, and crab to appeal to the seafaring palates of humans and bears dressed like humans.