For more than five decades, Manuel treated his fellow Los Angelenos to from-scratch Mexican specialties at the original El Tepeyac Cafe. Today, his son Marcos follows in his culinary footsteps at Panchito's, where he nabs fresh veggies for the restaurant's piquant sauces and impromptu still-life paintings. He honors his family's generations-old recipes by spotlighting his dad's signature burritos, machaca (shredded beef), and towering tostadas on his own menu, and he maintains each dish's flavor and integrity by preparing everything fresh daily from the best ingredients available.
Through the colonial-style wooden doors, Cha-Cha's Cocina Mexicana welcomes guests into a world steeped in Mexican culture. Carved masks and colorful suns populate the walls, and iron chandeliers illuminate tables topped with classic Mexican dishes. Chefs wrap tortillas around shredded meats and oaxacan cheese. They can deep-fry the mass into a chimichanga, fashion the wrap into a burrito, or make it an enchilada slathered in crema fresca and ranchero sauce. Meals can be paired with more than 100 varieties of tequila, including Patr?n and Cazadores, which comes served in chilled glasses and mixed into margaritas. Guests celebrating a special event can reserve the eatery?s private banquet room, which features intricately carved chairs surrounding a long, wooden table and can seat up to 45 people or up to 23 chupacabras.
At Taqueria Los Cabos, the menu spans Mexico and Latin America by flaunting ingredients from throughout the region. Everything from sopes and tortas to quesadillas and chimichangas come stuffed with cilantro, radishes, and onions, creating dishes that are as flavorful as they colorful. And these vibrant meals join with the bright banners hung throughout the sun-soaked dining room to create a dining experience that's more festive than a plate full of confetti.
This 100% Latino-owned business uses 100% organic flour and 100% natural ingredients to assemble sweet and savory empanadas with a multilingual blend of Caribbean, Latin American, and Californian points of view. Herbivores and herbivoyeurs can delight their senses in the flavors of mushrooms with brie, onions, and spices ($45 per dozen), while their meat-minded brethren can tear into a savory, roasted chicken poblano with onion, poblano chile, red bell pepper, tomato, cilantro, and spices ($45 per dozen). To keep the taste buds on the other side of your tongue from rebelling and making everything taste like burnt hair, keep them happy with the apple-cinnamon-with-chocolate empanada infused with Turbinado sugar ($30 per dozen). These fresh and healthy treats come in both meal and cocktail size. As with square dancing, mixing and matching fillings is encouraged, as are odd-numbered orders.
When Jim Knudson bit into his first taco during dinner at a friend's house in 1949, he knew he had tasted something special. He added the item?which many diners were pronouncing "tay-co"?to the menu at his restaurant in Grass Valley, California. Determined to introduce the food to as many people as possible, Jim and his wife, Margaret, converted a 16-foot trailer into a kitchen on wheels. They adopted the nickname Jim had earned from one of his longtime customers and drove up to Lake Tahoe, where Jimboy's Tacos found its first permanent home.
Locals, tourists, and even members of the Rat Pack flocked to the tiny taco stand for the uniquely seasoned, parmesan-dusted ground-beef taco, the anchor of a growing menu. The family eventually relocated to Roseville, California, where they set up a small taco stand and began branching out to other locations in and around Sacramento.
Today, Jim Knudson?s daughter Karen, the current president of the company, carries on the legacy of taco obsession at more than 40 locations in northern California and Nevada. Guests who arrive early for breakfast might glimpse the cooks slowly simmering beans, mashing avocados into guacamole, and preparing their signature ground beef with trans-fat-free oil. In addition to classic corn-tortilla tacos, the menu holds the mega-size flour-tortilla El Gordo, golden-fried taquitos, and even a taco burger that fuses Mexican and American culinary traditions.
The chefs at Plaza Jalisco make all the classics—carne asada tacos, spicy chicken fajitas, plates piled with vegetables and seafood. They toss sautéed shrimp into giant burritos, layer fish fillets into tacos, and fill enchiladas with a blend of spinach, mushrooms, and salsa blanca. They serve many different styles of seafood, with the siete mares—or the Seven Seas—pairing prawns, octopus, shrimp, scallops, fish, mussels, and crab simmered in their own juices. To complement these dishes, they have a full drink menu featuring a range of tequilas. These can be blended into house margaritas or enjoyed by themselves for a drink as elegant and energizing as a gloved slap in the face.