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.
In 1975, Rosina Gallardo, a native of Zacatecas, Mexico, opened her first Amapola Rico Taco. Initially a drive-in, the eatery has since transformed into five restaurants with indoor seating and drive-thru windows. Rosina's dedication to popular and lesser-known Mexican flavors, however, remains unchanged. She fills burritos and soft-shell tacos with not only classic meats such as steak and pork, but also with goat, carne asada, and chicharr?n. Other Mexican staples such as cheese enchiladas and breakfast platters of huevos rancheros round out the menu.
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.
Carmina's Mexican Food, opened in 1988, serves up Mexican classics such as burritos, tacos, and tortas in an unassuming eatery. Patrons who want to sample a few entrees can either ask neighboring diners for a bite or order one of the combination plates, which come with rice and beans. To round out the menu, the kitchen staff also builds shrimp cocktails and scrambles eggs for breakfast burritos and huevos rancheros.
Tio’s flips inactive stomachs into full digestion mode with a menu of Mexican cooking designed to cure hunger from morning until night. Guests can subtly spice up evening dishes such as the two cheese enchiladas ($6.99) or the carne asada ($8.59) by adding hot sauce or reciting risqué historical limericks, or combine a jumbo bag of chips ($7) with hard-shell tacos ($2.09+), lovingly encasing tender beef, chicken, or carne asada. Despite all odds, beef tostadas ($4.99) successfully pair red meat and crispy tortillas, and a plate of huevos rancheros ($5.49) or a sausage burrito ($4.49) keeps morning appetites from commandeering the neighbor's waffle iron. Replete with cozy décor that reflects the owners’ heritage, Tio’s gives off tastily relaxed vibes.
Years ago, Guadalupe Robles used to pack burritos in her husband's lunch when he went off to work in the orange groves of Highland. She even wrapped a few for his coworkers, too. The affectionate gesture sparked a nearly 40-year career that would end in four restaurant locations, each spotlighting Mexican entrees of tacos, enchiladas, and tostadas. The Robles family still mans the kitchen, hand-dipping the peppers that make chile relleno and flattening out homemade tortillas. Today, their largest burrito wouldn't fit inside a lunch box?it feeds up to 60 people with 6 feet of expertly wrapped beans and meat, available for catering. The dine-in menu, meanwhile, features the signature garbage burrito, so named for the fact that Oscar the Grouch eats 20 every day.