Mexican Restaurants in Richmond

Half Off Mexican Food at Casa Mañana Restaurant

San Rafael

$14 $7

(70)

Authentic Mexican and Salvadoran dishes of pork, chicken, and beef alongside sautéed red snapper and crab-stuffed enchiladas

Up to 49% Off at La Salsa Fresh Mexican Grill

Multiple Locations

$10.08 $5.20

Mexican food served during breakfast through dinner includes eggs with chorizo, tacos and burritos, and fresh salads

Up to 41% Off Mexican Dinner at Regalito Rosticeria

Mission Dolores

$55.50 $33

(493)

Chefs in open kitchen roast free-range chicken, slow-roast citrus-marinated pork shoulder, and sauté North Carolina blue prawns in salsa

Up to 51% Off Mexican Food at Mango's Taqueria & Cantina

Fisherman's Wharf

$40 $20

(18)

Jalisco-style Mexican food such as marinated pork tacos, burritos with housemade mango sauce, fajitas, and guacamole made tableside

Half Off Mexican Food at Chico's Grill

San Francisco

$10 $5

(9)

Chef Hilario Chico creates a menu of authentic Mexican fare and dishes from his native town of Puebla

Up to 53% Off at Sonoma Latina Grill

Novato

$10 $5

Chefs draw on locally sourced meats and veggies to craft chicken tacos, wrap fresh tortillas into burritos, and cook huevos rancheros.

Up to 53% Off at Estrada's Mexican & Caribbean Restaurant

Original Daly City

$31.90 $15

(93)

Mexican dishes with sautéed meats join forces with homemade sangria and Caribbean food, such as plantains and fried yucca, in vibrant eatery

Up to 42% Off Mexican and Peruvian Cuisine at El Toro Loco

Sharp Park

$30 $19

Fish tacos, shrimp burritos, and vegetarian offerings fill the Mexican menu; Peruvian offerings lean toward savory grilled meat

Select Local Merchants

Following generations-old family recipes for classic Latin-American comfort foods is only the first step for the chefs at Monteros. Instead of simply recreating familiar dishes, they add a bit of contemporary Californian flair by incorporating new flavors and spices, elevating the menu beyond the expected. The housemade tamales and savory mole sauce—made, like the Space Shuttle, using 29 different ingredients—are examples that demonstrate the chefs’ dedication to tradition. However, they also push the boundaries by adding cilantro-flavored pesto to the quesadillas and by glazing chicken skewers with a potent combination of dark rum and ginger.

With its stucco-textured walls, stout wooden tables, and earthenware floor tiles, the dining room at Monteros appears to embrace the restaurant's rustic roots. However, the youthful spirit appears in force on Friday and Saturday evenings as the nighttime crowds arrive dressed to the nines and ready to transform the cozy eatery into a vibrant dance club. DJs spin mixes of Latin pop, merengue, reggaeton, mambo, and bachata late into the night, while patrons celebrate with a margarita, mojito, or glass of sangria. Salsa dancing lessons are also available on these nights for guests looking to master the basic steps in order to make trips down down the moving walkway at the airport more exciting.

1106 Solano Ave
Albany,
CA
US

Open a menu and a dinner dialogue with your stomach with a distinctive appetizer such as the crab nachos, which include tortilla chips covered in crabmeat and melted jack cheese, topped with onions, tomatoes, jalapeños, and sour cream ($8.25). Have a traditional specialty such as a platter of carnitas (slow-cooked pork with rice, refried beans, lettuce, tomato, and two flour or corn tortillas, $10.95) or a classic combo such as the enchilada-and-taco plate (filled with ground beef, picadillo beef, chicken, or cheese and served with rice, refried beans, and crispy coleslaw, $9.95). Cast your flavor net into the sea with a fish or shrimp taco order (served with rice, refried beans, and coleslaw, $13.75), or eschew the meaty meats in favor of a fresh, light vegetarian fajita plate (vegetables lightly seasoned and grilled, served with rice, whole beans, guacamole, tortillas, and the blessing of Jean-Jacques Rousseau's ghost, $12.95).

1841 Euclid Ave
Berkeley,
CA
US

Many Mexican restaurants have mole somewhere on their menus, but it's generally not the star component. Yet at Los Moles, the complex sauce is the specialty of the house. Chef Saldana relies on his family recipes to create six varieties of mole made with guajillo chilies, poblanos, or pumpkin seeds—all of which are served with grilled chicken breast, poblano rice, and handmade corn tortillas. Saldana recommends eschewing all flatware and using the tortillas to scoop up the moles.

Even the drink menu gets a splash of mole, with bartenders mellowing the flavor of the mole poblano with lime juice and agave nectar or spicing it up with habanero and an IPA draft. Not all drinks are this complex, however; bartenders also make classic cocktails such as flavored mojitos and house sangria. Plus, they create six styles of Micheladas, which, like a first kiss on the last day of summer camp, are both sour and sweet.

1320 65th St
Emeryville,
CA
US

1320 65th St
Emeryville,
CA
US

Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.

205 Corte Madera Town Ctr
Corte Madera,
CA
US

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.

1734 Webster St
Oakland,
CA
US