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 chicharrón. Other Mexican staples such as cheese enchiladas and breakfast platters of huevos rancheros round out the menu.
Super Burrito has slaked spicy appetites with an expansive menu of tasty tortilla treats for more than four decades. The Bomb burrito, made with a fiery combination of pork, beef, steak, beans, rice, and sour cream ($6.95), temporarily rearranges glands so that eaters salivate salsa and sweat happiness. An array of taco options and combination plates, featuring chile rellenos, enchiladas, and tostadas ($1.95–$5), slathers tongues in piñata-pounding flavors, and smaller stomachs delight in a junior burrito combo meal ($4.75). Those scared of salsa can dive into above-the-border options such as double cheeseburgers ($3), corndogs ($1.25), or encyclopedias of presidential nicknames.
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.
No matter what you order at Tacos Arandas — where chefs have been crafting sizable entrées since 1991, more than 20 years serving the community — your plate will come fully loaded. Wet asada burritos and chile rellenos are served with sides of carrots, tomatoes, lettuce, rice, and crispy tortillas. A handful of tacos snuggles up side-by-side with lime wedges and sliced radishes. Even an order of French fries comes with more than just salt and ketchup—it also features pork tucked under a blanket of melted cheese.