On The Border Mexican Grill & Cantina shares its menu of Mexican comestibles in nearly every U.S. state and more than four countries, acquainting diners worldwide with the classic recipes and innovative ingredients of the Tex-Mex tradition. Chefs bundle enchiladas, burritos, and chimichangas with surprising flavors such as beef brisket and chile pesto while sizzling platters reinvent traditional fajitas with the addition of ranch, bacon, and cold-fusion technology.
On The Border Mexican Grill & Cantina has partnered with Susan G. Komen For The Cure, pledging to donate a minimum of $100,000 annually to the charity to help bring attention to the importance of breast-cancer screenings, support important research, and supplement medical costs for breast-cancer sufferers.
When Tony Cabral married Olivia Luis, he promised he'd put her name in lights. It took a couple of years behind the counter of a snow-cone wagon, where the newlyweds made frozen treats with their family's syrup recipe, but eventually Tony did exactly that. The two soon expanded the menu from shaved ice to include homemade tamales and delicacies such as barbecued lamb's head. By 1978, Olivia's name was in lights at last over the couple's new restaurant. But, as Olivia jokes on the website, Tony never told her she'd be working in the kitchen.
All things considered, the decades the family has spent cooking tacos, enchiladas, and huevos rancheros for their neighbors have arguably made them more famous in Riverside than any theatrical performance or hijacking of the bank's LED display might have. Among a slew of press praise, Olivia's found a fan in food critic Allan Brogen, who named the eatery one of the town's best 25.
Taking their cue from a metallic shark that adorns the sushi bar's back wall, diners ravenously devour a sea- and land-based selection of pan-Asian entrees. Boasting classical culinary training and more than 20 years of experience, chef and owner Jay Bai personally designs all of the menu's sushi rolls and word-search puzzles. Despite mixing all of his own sauces in-house, he elects to use them sparingly and highlights his fish's freshness instead, prompting the University of California, Riverside Highlander to write that "it was almost unbelievable at first to find that sushi this delicious had come to Riverside."Some sushi creations incorporate such flavorful touches as peppered salmon, baked scallops, or spicy mango sauce, but other pan-regional entrees provide more traditional tastes. Grilled steaks sport a glaze of teriyaki sauce, and deep-fried orange chicken combines tart and spicy flavors.
One day the owner of a grey Lexus LFA—a supercar that retails for $450,000—decided he didn’t like the color. Rather than renovating it with a paint job, he turned to Victor and the experts at Invisible Edge, who outfitted the two-seater with 3M DI-NOC carbon fiber vinyl and transformed it into an eye-catching yellow powerhouse. It’s all in a day’s work for Victor, who has had a passion for cars since his childhood, and still follows F1 and Indy racing. He and his team work on all makes and models, applying clear paint-protecting bras, window tint film, and vehicle wraps from brands such as 3M, VentureShield, and XPEL.
Made-to-order banh mi sandwiches and big bowls of pho soup are the main order of business at Calibasil Vietnamese Eatery, a fast-casual eatery dedicated to delicious dishes made with fresh ingredients. French baguettes hold fillings such as roast pork, grilled beef, or egg along with cilantro, pickled-daikon, and garlic-mayo garnishes, all waiting to be washed down by a Vietnamese iced coffee, mango iced tea, or goblet of soy sauce. Diners customize their noodle soups by selecting a protein, garnish, and broth, allowing meat-eaters and vegetarians to slurp with equal delight.
The chefs of Java Deli & Subs load up your choice of bread with a selection of deli meats and cheeses, crafting hot and cold sandwiches that can be customized to satisfy midday cravings. The sandwiches are available in 8- and 12-inch incarnations, which were also the two goatee lengths Mark McGwire sported in his baseball career. They combine hearty cuts of meat such as roast beef, scoops of tuna, and chicken breast with a choice of toppings.