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.
The tortillas at Nikko’s Mexican Grill are the primary ingredient in most dishes, holding together the fillings of fish tacos, barbeque chicken burritos, and shrimp enchiladas. So, since these tortillas play such a central role, the owners decided not to simply rely on one variety to do all of the work. Instead, they stock whole-grain tortillas in classic wheat, tomato, or spinach flavors, helping customers tame the spiciness of red-chile-soaked wet burritos or enhance the fresh flavors of cactus tacos. Most of the house’s dishes come with rice and beans, and can be paired with jiggling slices of the house-made flan.
La Victoria Taqueria's signature orange sauce spins vibrantly hued, piquant accents across time-tested Mexican fare including burritos, tacos, and enchiladas. Amid spice-laden clouds of steam, chefs forge the sauce from a secret family recipe and sell it by the bottle due to its popularity and ability to escape paper bags. The eatery's two-tone booths brim with the sounds of gleefully chattering silverware, and catering services launch supplies to distant parties and meetings.
Since 1980, the Ramirez family has tapped into the flavors of its native Jalisco, a region in central Mexico, to fill the plates at La Hacienda. They banned lard from their kitchen and stocked it with lean meats to give each dish a heart-healthy edge. Regional specialties, such as meatball soup, share tables with steaks, fajitas, and enchiladas doused in completely vegetarian sauces. The restaurant is intimate, housing fewer than 10 tables and booths and no bleachers. Colorful papel picado banners brighten the space, which features walls are covered in eclectic Mexican artwork.
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.
The chefs at Red Pepper Grill blend Mexican and California cuisines on a solid menu backed up with a full bar. Diners can kick off meals with house tortilla chips and salsa made fresh daily. Appetizer selections include gooey chicken quesadillas or nachos coated in cheese, beans, sour cream, and guacamole. House special entrees include crisp flautas, rolled corn tortillas that are stuffed with shredded meat. Chile verde burritos swim in a green sauce with rice and beans, and the enchilada Mazatlan holds prawns sautéed in a garlic sauce and topped with melted jack cheese. The heat of salsas, spicy marinades, and memories of family tire-fires can be quenched by a huge list of margaritas, wine, beer, and tequila.