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.
The menu at Johny's Kitchen straddles the border between Mexican and Mediterranean fare. Yet the chefs stitch together the distinct cuisines with common components, including fresh beef and chicken packed into kebab plates or fajitas and burritos. Chickpeas suit up and take a dip in the deep fryer while transforming into the falafel dish, and are paired with hummus or baba ghanouj and pilaf or fries. In addition to international fare, Johny's Kitchen slings grilled and deli sandwiches, breakfast bites, and napkin airplanes between sunny yellow walls and TVs.
Roberto Ortega Senior and his wife founded Me Gusta Gourmet Tamales in 1999 to introduce the world to the delicious tamales that they make with a secret family recipe. Having started as a small restaurant, Me Gusta Gourmet Tamales now yields its daily harvest of award-winning tamales inside a 10,000 square-foot facility, which is the size of Paul Bunyan's walk-in closet. The kitchen staff makes each batch using quality ingredients, including 100% monterey jack cheese, trimmed cuts of meat, and margarine with 0 grams of trans fat, before wrapping the bundles inside fresh corn husks.
The chefs of Dos Arbolitos Restaurant cultivate an authentic Mexican menu by sizzling up south-of-the-border meats, such as fried pork carnitas, charbroiled carne-asada steak, goat in consommé, and garlicky grilled tilapia. After sprinkling these protein-packed morsels with traditional spices and smoky fairy dust, they slather them with piquant sauces or pair them with warm tortillas and sides of beans and rice. Tacos, burritos, and combination plates litter spacious leather booths and cozy tables in the dining room, where paintings and a flat-screen TV tuned to sports festoon yellow and salmon-colored walls.