Since opening the original locale in 1985, Otaez Mexican Restaurant continues to churn out authentic Mexican cuisine backed by a fully stocked bar of tantalizing tequilas. Eyes dance across Otaez's lengthy menu before spotting a palate-pleasing appetizer, such as a skillet bubbling with melted oaxaca cheese and chorizo in the queso fundido con chorizo, or a fish tostada de ceviche crowned in avocado. Cooks cover their egg-battered pasilla peppers in hot sauce to protect the valuable cheese inside from dairy thieves with acid reflux. Blurry-eyed appetites can awaken with jazzy bites of cactus and egg scrambled in the huevos con nopales, and midday munchers grub on a host of tacos, enchiladas, and quesadillas. Feasting groups can also indulge in sips of house margaritas, poured after being carefully shaken by a bartender wearing three pairs of mittens.
A fork and knife aren't necessary to eat any of the food inside?Chile?Jalape?o?Taqueria. Chicken, steak, prawns, and plenty of cheese tuck into burritos, quesadillas, and tacos. Crispy tortilla chips pile onto plates with sour cream, beans, and guacamole?all made without lard, MSG, or leftover pi?ata confetti.?Inside the Taqueria, bright orange walls lend a festive air, and a television broadcasts the?latest soccer matches.?A golden-hued fence surrounds an outdoor patio, and guests can sip on margaritas?while enjoying live?musical acts.?
Molcajete's chef, Manuel Torres, focuses on a concise, refined menu of Mexican street fare at Molcajete, which is Spanish for mortar. A symbol of the artisanal and handmade, the mortar appears prominently in a mural in the restaurant's dining room and is a symbol for Torres's approach to meals. Familiar carne asada surprises with grilled American Kobe beef flank steak, and remarkably thick, handmade corn tortillas make a meal out of chanclas piled high with black beans, steak, lettuce, and cheese. Weekly specials veer into lesser-known regional specialties, such as the Yucatan's cochinita pibil, a slow-roasted pork dish, or Jalisco's torta ahogada served on the area's french bread offshoot, birote. Whether served inside or out on the patio, dishes arrive elegantly plated among perfectly formed mesas of tender rice, cups of black beans, or dollops of guacamole accented with dark purple cabbage.
The chefs at Restaurant & Taqueria Mar y Tierra prepare tangy dishes sourced from the sea and the earth. Six steak options share the menu with seven types of shrimp cocktail. Tostadas bear fresh cargo of citrus infused ceviche or shrimp. The restaurant's cooks also fry up fish fillets and turn out classic chicken enchiladas and chilies rellenos, which diners may pair with brews imported from Central America and East America.
El Agavero’s chefs craft a menu of Mexican specialties with a focus on fresh cactus dishes. Loosen jaw hinges to welcome starters of sopitos ($8.95), whose quintet of sopes delivers a wallop of flavor on tortilla vessels. Super burrito famoso ($10.65) fills fists and tortillas with a savory mélange of vegetables and guacamole before being anointed with red enchilada sauce. Gastronomic gurus facilitate vegetarian munching by deneedling fresh grilled cactus ($9.95), setting aside their prickly arsenal for later use as toupees for balding pine trees. House margaritas wash down savory flavors, and desserts of house-made flan can act as a culinary quill filled with custardy ink for scrawling epicurean epilogues across tongues.
When it first opened in 1979, La Salsa Fresh Mexican Grill was a simple taqueria in Los Angeles. Its open kitchen gave patrons a front-row seat to watch chefs transform fresh ingredients into bold, memorable Mexican dishes. Today, the original concept has evolved into a booming franchise, but each location works on the same principle: add a modern twist to classic Mexican food. Chefs continue to work in an open-kitchen environment where they concoct seven types of homemade salsas?laced with ingredients such as fire-roasted roma tomatoes, cilantro and garlic, and even mango?to complement carne asada tacos, Los Cabos shrimp burritos, and hefty bowls packed with chicken, fire-roasted veggies, and plenty of cheese. The kitchen crew also assembles large breakfasts of eggs and chorizo, as well as huevos rancheros for early risers.