Meals from across Mexico have filled Estrellita Restaurant's menu since 1958. Veracruz-style tilapia fillets, topped with an herb-laced tomato sauce, join Vallarta-style tostadas, whose crispy corn tortillas don chicken, guacamole, salsa fresca, and sour cream. Chicken also marinates in Oaxacan spices or simmers in house-made mole sauce, whose intricate recipe includes more than 38 ingredients. Behind the bar, hand-squeezed lime and lemon juices flavor margaritas garnished with salt and slices of lime. For dessert, the kitchen whips up flan from a family recipe passed down by osmosis.
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.
Como Esta Taqueria's culinary technicians tinker with zesty and flavorful ingredients to create the hearty dishes that adorn their menu of authentic Mexican cuisine. Warm up appetites with a plate of nachos ($5.25), topped with beans, cheese, and salsa, or silence grumbling stomachs before they learn to curse with the wild fish tacos ($3.85) with cabbage and chipotle sauce. Meatless munching begins with the Tofu Ranchero burrito ($5.75), where tofu snuggles together with rice, beans, and salsa in a warm tortilla sleeping bag, or vegetarian tacos ($3.75) brimming with guacamole, beans, cheese, and salsa. Como Esta Taqueria's low-carb tortillas bring a mere 5 grams of carbohydrates to mouths, letting customers save room for loading up cheeks with walnuts or loaves of bread.