With complex, all-natural flavors, Qdoba fuses traditional Mexican cuisine with inventive modern recipes in a speedy, conveniently delicious tortilla present. As with rainbows, nations, and Model T's, burritos contain a rag-tag team of savories that is more robust when combined, rather than apart. Qdoba embraces this savory wholesomeness with an all-you-can-choose buffet of fresh ingredients ready to be stuffed into tortillas and bowls through a superfast assembly line of professionals. Choose the protein packer of your choice from pulled pork, adobo-marinated steak or chicken, and shredded or ground beef, or opt out of the meats and head straight to the cumin-simmered black or pinto beans. Feel free to douse any creation with any of their five unique salsas and four original sauces, the signature queso sauce (a three-cheese blend with roasted poblanos, tomatoes, and jalapeños), or the smoky poblano pesto made with roasted peppers, cilantro, and nuts blended with creamy hand-smashed guacamole.
A Perfect Tan helps people imbue their skin with a healthy glow in state-of-the-art tanning beds. Multiple intensity levels allow guests to tailor light to any complexion. Those looking to get darker without laying down can take advantage of the spray-tanning services, which leave a bronze finish that lasts for up to two weeks.
Chicken-stuffed quesadillas, cheesy enchiladas, and chimichangas the size of their diner?s forearms are all crafted inside El Jardin?s kitchen. The classic Mexican dishes feed patrons during lunch and dinner hours in the indoor dining area or on the outdoor patio, which is surrounded by trees encased in twinkling lights.
Owner Rosalinda Tovar has been delighting Fresno-area eaters with authentic, award-winning Mexican cuisine since opening the first Rosa Linda's in Selma in 1997. Whipping up each delectable dish from scratch, Rosa Linda prides itself on fresh-to-order flavor. On weekends, patrons can partake of the accolade-earning menudo, or hominy and tripe soup ($6.25 for small bowl). Many a blushing taste bud has fallen prey to the tamales, a seductive selection of pork, chicken, or beef wrapped within a tailored waistcoat of fresh corn masa and an elegant corn-husk dinner jacket ($10.95 for plate of two). The popular Selma special features two crispy tacos stuffed with generous portions of grilled steak, lettuce, tomato, cheese, and guacamole ($10.95), and the fajitas deluxe showcases a sizzling triumvirate of beef, chicken, and shrimp with mixed veggies, guacamole, and sour cream ($14.95). For chronic coin-flippers, the list of combination plates stumps the stodgiest statisticians with its overwhelming set of flavor coefficients (up to $10.95). All entrees come with rice and beans.
Raul and Maria Gutierrez were raised on fajitas in their native Mexico, where many families raise their own chickens and make tortillas by hand. After honing their culinary skills in several Houston restaurants, the couple chased their dreams to Fresno, where Fajita Fiesta was born. Instead of sprouting from a pinto bean, the eatery sprang from one of the Gutierrez’s favorite dishes: tacos al carbon, a union of handcrafted tortillas, fresh pico de gallo, and charbroiled steak, chicken, or pork. Made fresh every hour, the tortillas serve as a canvas for creativity by exhibiting savories such as grilled shrimp, onions, and poblano peppers. For deep-fried fare such as chimichangas and sopapillas, Raul and Maria use canola oil to minimize saturated fat. Margaritas add a heady kick to the evening's festivities, and horchatas end meals on a sweet cinnamon note, with textures smoother than a freshly shorn saxophone. The kitchen also caters feasts for a variety of events, filling bellies with hearty chicken moles and bite-size eats such as mini taquitos.
For Ali Saleh, the chef who owns Taqueria 2 Palmas, a great meal isn't just about sustenance. It's a performance meant to entertain and intrigue. That's why restaurants and live music make such as dynamic duo. When Ali bought his first storefront on East Tulare Street, he immediately built a stage so the restaurant could also host concerts. These days, his 24-hour eatery teems with mariachi bands that serenade guests with romantic ballads and vibrant pasodobles. The sultry sizzles of hot plates chime in as servers deliver chicken fajitas and Tampiquena-style steaks to nearby tables. In contrast, shrimp cocktails and fresh oysters are as cool as an igloo full of Elvis impersonators. To fuel morning exploits such as newspaper crosswords and WiFi surfing, the restaurant also serves huevos rancheros and other hearty Mexican breakfasts.