Mexican Restaurants in San Marino

Mexican Food and Drinks for Two or Four at Señor Fish (Up to 40% Off)

Señor Fish

Multiple Locations

Fresh, vibrant flavors shine through in slow-cooked pork carnitas and Puerto Vallarta–style fish tacos praised by the Los Angeles Times

$40 $24

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One or Two Groupons, Each Good for $20 Worth of Mexican Food at Birrieria Tlaquepaque (Up to 40% Off)

Birrieria Tlaquepaque

South El Monte

The house specialty birria—goat stew—brings fans flocking, as do the burritos, taco and quesadillas

$20 $12

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Mexican Food and Drinks at Tepiatl Mexico (35% Off). Two Options Available.

Tepiatl Mexico

Montebello

Grilled steak, pork carnitas, stuffed peppers, and flaky sea bass elegantly plated with avocado, green onion, and brightly colored sauces

$30 $19.50

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Mexican Cuisine at La Poblana Tamaleria (40% Off). Two Options Available.

La Poblana Tamaleria

Multiple Locations

Mexican eatery open for 25 years dishes out mole poblano, tamales, fresh salsa, and handmade tortillas

$20 $12

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Fish and Shrimp Tacos at Best Fish Taco In Ensenada (Up to 55% Off). Three Options Available.

Best Fish Taco In Ensenada

Los Feliz

Crispy sweet-water basa fish and shrimp stuff tacos topped with housemade salsa or Magic Cream at revamped version of traditional taco stand

$20 $9

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Mexican Food at Ricardo's El Ranchito (45% Off). Two Options Available.

Ricardo's El Ranchito

Los Angeles

Mexican specialties such as sautéed shrimp, enchiladas in mole sauce, and huevos rancheros served all day

$20 $11

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Tamales and Drinks or One Dozen Gourmet Tamales at Me Gusta Gourmet Tamales in Pacoima (Up to 37% Off)

Me Gusta Gourmet Tamales

Los Angeles

Cooks make handmade tamales using family recipe, trimmed meats, and fresh cornhusks.

$19 $12

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Two or Four Groupons, Each Good for $10 Worth of Mexican Cuisine at Tortas Mexico (40% Off)

Tortas Mexico

Montrose Verdugo City

Family-owned restaurant serves Mexican favorites, including tortas, burritos, and enchiladas, with fresh ingredients devoid of preservatives

$10 $6

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$11 for $20 Worth of Mexican Food and Drinks at Mariposa Grill & Cantina

Mariposa Grill & Cantina

Covina-Valley

Long-standing neighborhood eatery dishes out Mexican favorites including king crab enchiladas, tacos, and charbroiled filet mignon

$20 $11

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$14 for Two Groupons, Each Good for $10 Worth of New Mexican Food at The Green Chile ($20 Total Value)

The Green Chile

Norwalk-La Mirada

Tacos, burritos, Green Chile cheese burgers, and spicy menudo complement the eatery’s signature stuffed sopapillas

$10 $7

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Los Tacos founder Fidel Leos mined his experience as a maitre d’ and memories of his childhood south of the border to design Los Taco’s menu of authentic Mexican fare. Fillings such as shredded beef and fresh red snapper stuff the restaurant’s namesake tacos, and chefs also sling specialty steak dishes such as grill-kissed carne asada and lightly breaded milanesa onto waiting plates. Early birds dig into Mexican breakfasts such as chilaquiles and huevos rancheros, and meat-free forks can excavate a variety of vegetarian fare.

504 W Las Tunas Dr
San Gabriel,
CA
US

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.

1129 S Fremont Ave
Alhambra,
CA
US

Big-time food critics don?t usually write about fast-casual joints, saving their words instead for Michelin-starred spots with white tablecloths. But they've made a telling exception for Se?or Fish, a Mexican-seafood outfit launched by siblings Enrique and Alicia Ramirez in 1988. Soon after the restaurant opened, writers from publications such as the Los Angeles Times began to praise the Ramirez's fish tacos, which were inspired by those sold along the beaches of Puerto Vallarta, Mexico. Crowds began flocking to Se?or Fish's tiny Highland Park kiosk, hungering for the ocean-fresh fish and handmade tortillas they?d read about in the papers.

Three decades later, diners are still flocking to Se?or Fish, which has evolved into five popular locations throughout LA. Enrique and Alicia remain deeply involved in the restaurants' daily operations. We talked with Enrique about the highlights of his iconic eatery.

On Finding Fame: ?[In 1988], a top reviewer from the Los Angeles Times reviewed us. Once we got that review, tons of people started reviewing us?Molly O'Neill, a food critic in New York City, did a story on us on the front page of the food section in The New York Times. Afterwards, when people were on vacation [from New York] and came to eat, they?d mention it.?

On the Scallop Taco: "Not too many people have ever had a scallop in a taco. It?s kind of a novelty. We use 10-20 scallops, which means there are 10-20 per pound, so it?s kind of jumbo scallop. And all of our seafood is wild?free-range from the ocean?as opposed to farmed."

On Guadalajara-Style Carnitas: "Our carnitas are traditional to Guadalajara, where our family is from. We make it every day and use good-quality, expensive protein."

115 W Main St
Alhambra,
CA
US

The culinary pyromaniacs at El Vaquero pay homage to their homeland with poncho-patterned tablecloths, pictures of the cathedral in Guadalajara, and a specialty sandwich hailing from the state of Jalisco. Seated in the wicker chairs that line the cozy, sun-colored dining room, diners dig into a menu that features classic Mexican dishes such as chiles relleno, carnitas burritos, and tacos that can be ordered soft or crisped over the grill. Meanwhile, traditional art and black-and-white photographs look down from the walls, and a bell hangs by the register in case tongues are in need of a tiny fireman.

14 S Fremont Ave
Alhambra,
CA
US

Big-time food critics don?t usually write about fast-casual joints, saving their words instead for Michelin-starred spots with white tablecloths. But they've made a telling exception for Se?or Fish, a Mexican-seafood outfit launched by siblings Enrique and Alicia Ramirez in 1988. Soon after the restaurant opened, writers from publications such as the Los Angeles Times began to praise the Ramirez's fish tacos, which were inspired by those sold along the beaches of Puerto Vallarta, Mexico. Crowds began flocking to Se?or Fish's tiny Highland Park kiosk, hungering for the ocean-fresh fish and handmade tortillas they?d read about in the papers.

Three decades later, diners are still flocking to Se?or Fish, which has evolved into five popular locations throughout LA. Enrique and Alicia remain deeply involved in the restaurants' daily operations. We talked with Enrique about the highlights of his iconic eatery.

On Finding Fame: ?[In 1988], a top reviewer from the Los Angeles Times reviewed us. Once we got that review, tons of people started reviewing us?Molly O'Neill, a food critic in New York City, did a story on us on the front page of the food section in The New York Times. Afterwards, when people were on vacation [from New York] and came to eat, they?d mention it.?

On the Scallop Taco: "Not too many people have ever had a scallop in a taco. It?s kind of a novelty. We use 10-20 scallops, which means there are 10-20 per pound, so it?s kind of jumbo scallop. And all of our seafood is wild?free-range from the ocean?as opposed to farmed."

On Guadalajara-Style Carnitas: "Our carnitas are traditional to Guadalajara, where our family is from. We make it every day and use good-quality, expensive protein."

618 Mission St
South Pasadena,
CA
US

Steven Paperno, raised in the kitchen of his parents' delicatessen, has been working with food all his life. By the age of 18, he already owned a food manufacturing company, a job that took him all over the Americas. While in Central and South America, he sampled some of the cuisine and found himself dreaming of bringing those small-village flavors to America. So, he sold his company in order to start a new one, one dedicated to infusing organic, local ingredients with the flavors he tasted abroad. He called the new joint Sharky's Woodfired Mexican Grill.

Inside any Sharky's location, the chefs use certified-organic beans and rice to complement flavorful Mexican entrees. Guests can observe cooks in the open kitchen as they prepare all-natural chicken with no added hormones and all-natural Angus beef. Wild-caught seafood is hand-selected for quality and chosen according to the recommendations of the West Coast Seafood Watch, which aims to prevent overfishing by encouraging restaurateurs to buy sustainably caught seafood. Mesquite grills and stone-fire ovens lend their kiss to each dish on the menu, locking in the flavor that Steven so wished to re-create without the hassles of a trashcan fire.

841 Cordova St
Pasadena,
CA
US