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.
Low-key Mexican fare at its best is found at Casa De Carlos Restaurant in Los Angeles' Woodland Hills neighborhood. Casa De Carlos Restaurant is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu. Casa De Carlos Restaurant visitors can also take advantage of the many drink options offered here. The perfect place to take the kids, dining out at Casa De Carlos Restaurant won't cost you a sitter. If you have a large group out celebrating a birthday, anniversary, or other milestone, Casa De Carlos Restaurant is a great pick for large parties with its spacious layout.
Jeans are just right for a meal at Casa De Carlos Restaurant, which embraces a casual vibe. If you're strapped for time, take out food from Casa De Carlos Restaurant. The restaurant also offers catering if you want to bring the flavors of Casa De Carlos Restaurant to your next party or event.
Drivers can park on the street or a nearby lot near Casa De Carlos Restaurant.
The menu at Casa De Carlos Restaurant is reasonably priced, with most items costing less than $30. Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.
El Taco Llama crafts authentic, quick-serve Mexican fare that folds traditional and exotic meats into tortillas, gorditas, and hard taco shells. Proteins from chicken to barbecue pork to beef tongue fill burritos, sopes, or quesadillas. Orders of nachos supreme can come topped with shredded beef or ham, and special platters of five tacos populate shelled empires with fish, beef cheek, or breaded meat. The tortas plate serves up rice, beans, and tortillas, and combination plates mix and match menu items to make tiny tostado-taco or gordita-taco hybrids that can be used to power fuel-efficient dune buggies.
For over 45 years, thickets of ivy have climbed their way above the pink fa?ade of Los Toros Mexican Restaurant, where the Monta?o family has been sharing its family recipes since 1967. Inside, aromas from the eatery's signature bean dip, burritos, enchiladas, and steaks waft past wall murals and mosaics that color multiple rooms including a garden patio, a dining area with big plush booths, and a remodeled bar. Here, UFC, boxing matches, and Dodger games play from their TVs; mariachi bands coerce toes into tapping during brunch; and a balloonist twists oxygen into a menagerie of animal shapes and presidential beards. Bartenders enhance the festive environment, which won a viewers' choice award from Best of LA TV in 2011, with 16 beers on tap and more than 60 different types of tequila that pour into signature margaritas.
For tasty Mexican fare, Los Angeles' Tacos Michoacan is hard to top. Low-fat foods are not on the menu at Tacos Michoacan, though, so plan to indulge a bit.
Tacos Michoacan tosses the jacket-and-tie dress code convention in favor of a more casual dining experience. If time is of the essence, Tacos Michoacan's take-out option may be a better fit. The restaurant also offers catering if you want to bring the flavors of Tacos Michoacan to your next party or event.
Patrons have access to free parking in the neighboring lot.
Your wallet will be happy with a visit to Tacos Michoacan, too, where prices are generally under $15.
At the French restaurant where they both got their start, Mary Sue Milliken and Susan Feniger discovered decidedly un-French cuisine in the privacy of the kitchen: homespun Oaxacan and Yucatan recipes prepared by their fellow chefs. The duo promptly untied their aprons, loaded them into a VW Beetle, and took off for a road trip to Mexico in 1985, where they sampled and studied delicacies prepared at beachside taco stands and family barbecues. Three restaurants, two gourmet food trucks, five cookbooks, hundreds of episodes of Food Network's Too Hot Tamales, and sizzling appearances on Top Chef Masters later, their Border Grill eateries add contemporary twists to authentic Mexican cuisine. Guests are greeted by dining rooms originally designed by the architect Josh Schweitzer, who is Mary Sue's husband and Susan's childhood friend. Within their walls, healthful plates enhanced by seasonal fruits and vegetables and fresh salsas roll into handmade tortillas or revel beneath cotija cheese. Devoted to sustainable eating, Border Grill infuses its dishes with sustainable seafood, organic rice and beans, and hormone-free meats, as well as Good for the Planet, Good for You meals made from at least 80% plant-based ingredients, just like Captain Planet's faux-leather jacket.