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.
Just a short trip from the epicenter of the organic-food movement, Sonoma Latina Grill compels its guests to travel back to a time when meats and vegetables were grown on small farms and cooked within miles of their origins. The kitchen sources all of its ingredients from local suppliers, whose fertile soils spawn the fresh fruits and veggies needed to forge the restaurant's signature Latin dishes. From breakfast until dinner, chefs stuff tacos and fashion their homemade, preservative-free flour tortillas into meaty burritos or origami sombreros. Sonoma Latina Grill also caters special events such as weddings and large parties.
Frida's Mexican Grill serves up an extensive menu of Mexican staples inside a festive space adorned with portraits of the eatery's namesake painter. The menu showcases tacos, burritos, and fajitas, as well as an assortment of specialties such as Jalisco-style carnitas and chicken breast served with a rich mole sauce. Behind the bar, shelves teem with a wide selection of tequilas and other libations for of-age guests.
La Taquiza Fish Tacos' bilingual salsa slingers prepare marinated meats and seasoned seafood, which can be flame-grilled California-style or battered and fried to Baja-style perfection. The menu's burritos, tacos, and tazons come stuffed with a choice of eight fillings, including carne asada, veggies, shrimp, and grilled octopus. Maws can gnaw on carne asada wrapped in a burrito's passionate embrace ($7.50), or they can clamp down on a pair of Taco Taquiza's tacos loaded with creamy potatoes, salted fried fish, and salsa as smoky as a humidor filled with jerky ($3.50).
Since 1979, Casa Mañana Restaurant has served up authentic Mexican and Salvadoran dishes from scratch, making it one of Marin County's oldest family-owned Mexican eateries. All-day breakfasts, such as huevos rancheros and fajitas omelets, arrive at tables located inside the compact dining room or outside on the spacious patio. Entrees spotlight spicy preparations of sirloin and pork, as well as fresh seafood that includes shrimp, crab, red snapper, and calamari. Though well-versed in meats, chefs also happily accommodate vegetarians and unhappily accommodate vegan poltergeists.
With its unique, circular architecture and extra-tall sign, Mi Jacalito elicits attention before patrons even sit down to eat. Once they do, though, the hearty Mexican cuisine becomes the main attraction. The restaurant specializes in seafood dishes with a twist, adding fresh sage and cilantro to zingy ceviche and serving whole fish sided with rice and beans. Cheese-heaped, house-made tortillas swaddle meaty burrito fillings, while tacos hold fresh fish, savory beef, or even tinier tacos.