The family that owns Tacos and Company is dedicated to authenticity. Since they opened the first of their three locations in 1991, they've been crafting burritos, seafood tacos, and steaks by drawing upon techniques honed at Mexico's food stands, rural kitchens, and guacamole rivers. Fresh produce and seafood, lard-free beans, and premium meats—like slow-cooked carnitas—join up with house marinade and daily made salsas. Every single corn chip lands on a plate the day it emerges from the fryer. Vegetarian options abound, too. The eatery's catering skills are praised by clients.
The authentic Mexican cuisine that Kala Truck's cooks create is as artful as the calla lily design on the side of its large, black truck. The design expresses the passion Kala’s owners share for bringing traditional Mexican cuisine to the masses, which is why they decided to create an accessible restaurant on wheels rather than an inaccessible restaurant in the depths of the ocean. Family recipes made with fresh ingredients are carefully arranged to create each dish on the food truck’s menu, including Patron-marinated steak tacos, vegetarian quesadillas, pulled pork and blackened shrimp sandwiches, and ancho chile-drenched enchiladas.
It's been nearly three decades since the first Taco Factory Inc opened its doors, and though the business has expanded to other locations, some things haven't changed. Chefs at all locations still rely on the same family recipes to craft a menu of authentic Mexican cuisine. The guacamole that tops the restaurant's tacos, tostadas, and burritos, for example, is still made fresh in-house, and the salsas and tortilla chips are always handmade. Breakfast, which is served till noon, features hearty eye-openers like egg and bean burritos or huevos rancheros, while a variety of vegetarian options cater to those in search of lighter fare.
Caliente Southwest Grille whips up Mexican eats from ingredients brought in fresh daily. The menu brims with masterful Southwestern dishes, straddling the border between two cuisines like a foie gras Hot Pocket. The carnitas burrito ($5.35) wraps flour tortillas around tender chunks of slowly braised pork, pico de gallo, salsa, cheese, and guacamole, and the wow chicken taco ($2.85) drizzles a bright citrus dressing over grilled chicken, jicama, cucumber, lettuce, queso, and pepitas. Health-conscious diners will delight at the eatery’s salad selection, including a caliente tropical salad ($5.45) made with sweet chopped apples, sun-dried blueberries, pineapple and jicama lounging atop a bed of fresh romaine lettuce. Toast the completion of a difficult crossword puzzle with refreshing libations, available in domestic ($2.95) and imported ($3.50) varieties as well as an exotic, grape-hewn “wine” ($3.50) format.
DX Peruvian Restaurant's chefs handcraft authentic Peruvian cuisine from homemade dough and sauces and locally acquired produce. Let the menu chart a savory sojourn beginning with the ceviche de mariscos, a lime-juice-marinated blend of fish, shrimp, calamari, and mussels ($13). The eatery's Peruvian classic dinner, saltado, builds tender steak ($13), chicken ($11), or seafood ($14) a monument out of hand-cut fries shaped like ancient Incan ruins. The tallarin saltado vegetariano plate blooms with bell peppers, broccoli, green beans, and spaghetti ($12). Diners can sink into the café's padded chairs and admire the wall art while sipping on the chicha morada, a traditional purple-corn beverage ($2.50). A finale of peruvian flan ($4) plants doubts in the minds of indecisive tongues contemplating their third retirement announcements of the day.
Settle into the capacious dining area and notice how the colors on the walls perfectly match the salsa, likely meaning it's possible to dip chips in the walls. Snap back to reality and get to appetizing with a pair chicken or steak flautas with chipotle dipping sauce ($6.35) or some carnitas nachos ($4.95). Big burritos comprise the core of the menu—nab the steak species to taste queso fresco and grilled bell pepper ($7.95), the fish to taste chimayo tartar and mahimahi ($7.95), or the California veggie with zucchini and avocado to keep it strictly unmeaty ($5.70). If you prefer unwrapped eats, opt for a shrimp taco ($3.50), the cheese enchiladas ($5.95), or a combination of entrees ($8.99+). Those dining during dinner will receive a free flan for dessert.