From 14-hour days during the beginnings of their first restaurant in Long Beach more than 37 years ago, Super Mex founders Manuel and Socorro Orozco built franchises across Southern California. Inspired by the local cuisine of the village he was born in—Villa Jimenez, Michoacan, Mexico—Manuel brought his passion for traditional Mexican food to California, where the business grew with a dedicated following of college students. Striving to craft dishes that taste homemade, Super Mex offers Mexican classics such as burritos, tostadas, and flautas.
One of the original pioneers of the yogurt industry, Golden Spoon Frozen Yogurt has been whirling yogurt since the early 1980s. A bevy of rotating flavors includes tastes such as just chocolate, peanut-butter cup, café latte, graham cracker, and mango tart. Sample a small bit with a mini ($1.95 for 4 oz.), or take 32 ounces home to share in a quart ($6.00). Traditionally conical edible yogurt containers (small $2.75, waffle $3.25) make it possible for hands to hold the frozen delight. At 25–29 calories an ounce, health-conscious consumers can enjoy licks without translating each tongueful into the quantity of jumping jacks or flying starfish impersonations needed to offset it.
Seeing nothing but kippers and meat pies when you look at the edible clouds in the sky is a sure-fire signal that your belly craves some British grub. Today's Groupon sends your appetite across the Atlantic for $25 worth of grub and libations at The Royal Falconer for $9. Journey to either of two locations, Riverside or Redlands, for genuine English fare, crisp brews, and the company of hearty pub goers.
For more than a millennium, Cafe Sevilla has stood as one of Spain's great historic cities. In 1987, Spanish-born entrepreneurs Rogelio and Janet Huidobro opened the Cafe Sevilla tapas bar as a tribute to the longstanding cultural and culinary traditions of their homeland. Since then, the authentic Spanish eatery has expanded to three locations, each with a nightclub where live musicians take the stage every night in a celebration of Latin, Arabic, and gypsy music.
Cafe Sevilla's executive chef constantly experiments with his cooking, devising adventurous new dishes while highlighting cuisine from the varied regions of Spain. His menus encompass more than 40 tapas plates hailing from regions throughout Spain, such as skewers, ceviche, imported Iberian ham, and paella valenciana, a saffron-infused bomba-rice dish loaded with shellfish, Spanish sausage, and vegetables. Despite the ingenuity that suffuses the menu, one thing has remained constant: the sangria recipe, which is exactly the same as it was 25 years ago. On Saturday nights, there's an extra garnish for the cuisine: a three-course dinner is underscored by performances of flamenco, an Andalusian dance form that expresses love, pain, and passion through elaborate movement. Engaging the audience in a full sensory experience, the dancers—many of whom were trained in Spain and now run their own dance studios—are dressed in colorful, traditional garb and are chased off the stage by stampeding bulls at the end of each set.
Sandwiches rarely outlive football teams. But consider The Sub Station an exception, as it was founded in 1972, when UCR's football team was still charging the field and shipping its players off to the pros. Founded by Richard Munio right after he returned from service in Vietnam, the 40-year old eatery boasts a long, proud tradition as a collegiate staple that has endured alongside the shop's chairs, benches, and patio, which were all handcrafted by the owner and his carpenter dad, and remain in the eatery to this very day.
Tradition plays a big role in the menu as well, as the years have overseen generations of "subbers" stuffing bread with capicola, salami, and ham, lining the creations with slices of provolone cheese and topping them all off with their secret Italian-style sauce. Alongside hot and cold subs, vegetarian sandwiches pair marinated cucumbers with avocados and melted cheeses, and salads and soups hover at the periphery of the menu, keeping company with sides such as garlic cheese bread. As diners feast in the original furnishings or gather on the outdoor patio, they can toast bottled and tap beers to the eatery's storied history or ponder a new menu of coffee drinks, available with or without cheese.
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.