Whether they're seeking a casual night out with friends, a private nightclub experience, or a formal banquet, diners find the setting—and the Mexican cuisine—they're looking for at Antigua Bar & Grill. Servers at the family-owned restaurant deliver color-splashed dishes to linen-swathed tables: ceviche, homemade mole sauces, and sizzling fajitas all make appearances on the menu. In the dining room, high arches frame rustic chandeliers and windowed walls. Meawhile, in the nightclub area, a stage shimmers under blue and pink lights, and in the banquet room, a spacious clearing facilitates mingling between bites of shrimp tostadas.
Joe Garcia has worked a lot of different jobs. As a child in California, he and his father sold fresh food to local markets. When he was 18, he was drafted into World War II, where he served as a paratrooper, and after the war, he founded a bilingual magazine, Mas Graphicas. He later went on to open his first Mexican restaurants in Huntington Beach and Castaic, and then founded two successful Mexican food companies to supply supermarkets with authentic Mexican cuisine. In 2009, he decided to open Famous Joe’s—a place where guests can stop in for the same traditionally prepared Mexican dishes that made him so successful in the past.
Famous Joe’s enchants taste buds with house specialties such as the fish tacos topped with a chipotle cream sauce and the extra-large burritos filled with anything from carne asada to chiles rellenos in a red sauce. These pair with traditional appetizers such as flautas or less traditional appetizers such as the Food Coma cheese fries topped with your choice of meat, cheese, bacon, guacamole, and sour cream. Mouths cool off by sipping imported beers, gulping glasses of horchata, or licking the napkins.
Mexican coffee; lemonade with chia seeds; Mexican-style eggnog over flan. The authenticity of La Casita Mexicana’s offerings even extends to its beverages. You won’t find tacos or burritos on this menu—but you will find a variety of moles, including a mole poblano passed down from the chefs' grandmothers.
Los Tacos founder Fidel Leos mined his experience as a maitre d’ and memories of his childhood south of the border to design Los Taco’s menu of authentic Mexican fare. Fillings such as shredded beef and fresh red snapper stuff the restaurant’s namesake tacos, and chefs also sling specialty steak dishes such as grill-kissed carne asada and lightly breaded milanesa onto waiting plates. Early birds dig into Mexican breakfasts such as chilaquiles and huevos rancheros, and meat-free forks can excavate a variety of vegetarian fare.