When it first opened in 1979, La Salsa Fresh Mexican Grill was a simple taqueria in Los Angeles. Its open kitchen gave patrons a front-row seat to watch chefs transform fresh ingredients into bold, memorable Mexican dishes. Today, the original concept has evolved into a booming franchise, but each location works on the same principle: add a modern twist to classic Mexican food. Chefs continue to work in an open-kitchen environment where they concoct seven types of homemade salsas?laced with ingredients such as fire-roasted roma tomatoes, cilantro and garlic, and even mango?to complement carne asada tacos, Los Cabos shrimp burritos, and hefty bowls packed with chicken, fire-roasted veggies, and plenty of cheese. The kitchen crew also assembles large breakfasts of eggs and chorizo, as well as huevos rancheros for early risers.
Since 1951, the chefs at Rose Caf? on the Mesa have been mixing and forming their own chorizo according to a family recipe. The sausage clings to cheese inside gooey quesadillas and spices up tortilla strips, eggs, and veggies in chilaquiles. A collection of other family recipes guides chefs as they make flan, enchiladas, and jam-packed chilies rellenos. Patrons can also order breakfast burritos and huevos rancheros all day inside the golden-hued dining room or take their meals outside to the brick-paved patio.
Chefs at La Escondida slather authentic Mexican dishes, such as pork milanesa and enchiladas, in three signature salsas: Red Bear, Black Mamba, and Diablo. Colorful South American decorations adorn the restaurant, enlivening dining experiences and events such as Sunday-afternoon karaoke. A patio with red-clothed tables hosts patrons for alfresco meals, and a flat-screen TV broadcasts sports events and miming competitions subtitled in Spanish.
Off the Hook Mexican Seafood Grill turns to the ocean for inspiration, substituting salsa for saltwater to create dishes that evoke the Mexican coastline. The seaside breeze that dances across the outdoor patio sets the mood for plates of grilled rockfish, golden-fried prawns, and tacos stuffed with tender lobster and salmon. Similarly, seafood burritos replace the traditional steak and chicken with grilled shrimp and the traditional tortilla with a fried navigational chart.
At Mauricio's Grill and Cantina, a festive atmosphere is just as important as a commitment to culinary tradition. Surrounded by palm trees, both brightly colored locations serve simple Mexican dishes ranging from classics to original house interpretations. Quesadillas and enchiladas are stuffed with ground beef or marinated chicken and then grilled. The aroma of shrimp sautéed with vegetables mingle with that of new york strip steak tossed in ranchero sauce. The kitchen also prepares a range of vegetarian dishes. At the cantina-style bar, servers blend margaritas and other tropical house cocktails.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.