When Jim Knudson bit into his first taco during dinner at a friend's house in 1949, he knew he had tasted something special. He added the item?which many diners were pronouncing "tay-co"?to the menu at his restaurant in Grass Valley, California. Determined to introduce the food to as many people as possible, Jim and his wife, Margaret, converted a 16-foot trailer into a kitchen on wheels. They adopted the nickname Jim had earned from one of his longtime customers and drove up to Lake Tahoe, where Jimboy's Tacos found its first permanent home.
Locals, tourists, and even members of the Rat Pack flocked to the tiny taco stand for the uniquely seasoned, parmesan-dusted ground-beef taco, the anchor of a growing menu. The family eventually relocated to Roseville, California, where they set up a small taco stand and began branching out to other locations in and around Sacramento.
Today, Jim Knudson?s daughter Karen, the current president of the company, carries on the legacy of taco obsession at more than 40 locations in northern California and Nevada. Guests who arrive early for breakfast might glimpse the cooks slowly simmering beans, mashing avocados into guacamole, and preparing their signature ground beef with trans-fat-free oil. In addition to classic corn-tortilla tacos, the menu holds the mega-size flour-tortilla El Gordo, golden-fried taquitos, and even a taco burger that fuses Mexican and American culinary traditions.
As its name suggests, this restaurant lures patrons in with its popular tacos and zealous support for Mexico’s Santos Laguna football club. When ordering the regular or fried-tortilla tacos, patrons choose from 10 types of meat, including al pastor, chorizo, and lengua. Plates arrive out of the kitchen loaded with generously portioned burritos, quesadillas, tortas, and huevos rancheros as diners converse about Club Santos Laguna’s tournament chances and which players has the handsomest eyebrows.
Three Sisters spins recipes honed over time into authentic, homemade Mexican meals. Along with the menu's traditional burritos and tacos, chefs call into existence more inventive eats, such as the vegetarian desert tamales, which they stuff with veggies, pasilla cream, and a sprig of mint. Patrons sup inside the eatery, take in the breeze around outdoor tables, or enjoy the meals at home with delivery, pickup, or teleportation.
Stepping into 524 Mexican Restaurant is like entering a sunset—golden walls melt into rich burgundy and orange accents as heat rises from classic Mexican cuisine—slow cooked carnitas, carne asada steaks, and warm enchiladas. Red wall sconces radiate light upward, illuminating waiters who unload starters, such as bean and cheese dip, and pour traditional soup into the mouths of the eatery’s wall-mounted masks.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Una Mas Mexican Grill entices customers with high-quality, traditional Mexican cooking delivered with a modern flair and appetizing attitude. Incline your eyes to the menu and try a small bowl of tortilla soup with marinated chicken, avocado, cheese, and broth-soaked tortilla shreddings ($2.79 for a small). Margarita salad tantalizes teeth with fresh Romaine lettuce, jicama, cabbage in reds and greens, carrots, radishes, pinto beans, and mexican cheese, all flicked by the flavory fingers of salsa fresca and lime vinaigrette ($6.29). Volunteer your mouth for the task of dismantling a foghead burrito, which wraps chicken in a chili-tomato tortilla and accessorizes with cheese, guacamole, rice, black beans, sour cream, roasted pasilla, corn salsa, and barbecue sauce ($6.59).