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.
At Susie's Mexican Cafe & Lounge, ingredients craftsmen follow recipes handed down from generation to generation to construct an extensive menu of fresh, traditional Mexican cuisine. Early birds can jump-start the day with a breakfast of chilaquiles, scrambled eggs and corn tortilla chips doused in red or green salsa that's made from finely diced seasonal elf costumes ($7.75). The citrusy kick of a margarita ($3.75–$4.25) pairs delectably with an arsenal of seafood entrées, including garlic-marinated shrimp ($11.95), and seasoned chicken fajitas cradle onions and fresh green chilis ($11.95). Like cowboys in a Tijuana china shop, combination plates corral south-of-the-border dishes such as a red beef tamale buddied up with a cheese enchilada and chaperoned by sides of spanish rice and refried beans ($8.45).
Serrano’s extensive menu features a full spread of authentic Mexican appetizers, enchiladas, fajitas, sandwiches, and more. Make the flavorful most of the preprandial course with a combo mini appetizer platter, a delectable spread of beef flautas, chicken and cheese rollups, and stuffed jalapeños ($9.50). For the prand itself, diners can avail their faces of house specialties such as the machaca, shredded beef or chicken with chili, tomatoes, onions, rice, and beans saddled up next to a posse of flour tortillas ($9.75). Seafood lovers, and people who once dropped an engagement ring into the ocean and are searching for it one fish at a time, can explore the seafood favorites, such as the diverse Del Mar Sampler, featuring a shrimp enchilada, halibut steak, and garlic shrimp served with rice and Mexican-style veggies ($14.95).
In 1986, the Tenorio family pooled their knowledge of Mexican and Tex-Mex cuisine to create a restaurant that combined authentic, south-of-the-border cuisine with quick service. They named it Filiberto’s after one of their own, Filiberto Tenorio. Since then, Filiberto’s Mexican Food has expanded to three states and 55 locations, but their commitment to fresh ingredients hasn’t changed. Available for dine-in or carry-out, the menu abounds with crispy chicken, beef, and pork tacos, hefty burritos, and combination platters that pair enchiladas, tacos, and chili rellenos with rice and beans or a compatible paper doll.
Hues of vibrant orange and yellow splash across the walls in Migo's spacious dining room. Guests enjoy the lively environs at a selection of tables, some of simple, rich wood, others embellished with blue and yellow tiles. Said tables are soon cloaked by platters of aromatic Mexican delicacies, including T-bone steaks, grilled seafood, and beef-filled tacos. Meanwhile, blue-rimmed glasses the size of fishbowls pack in the sweet nectar of top-shelf Migo margaritas. Friday and Saturday nights coax the sweet sounds of authentic Mexican tunes from the strings of guitars and the throats of gifted singers, and weekday happy hours boast no formal entertainment, though diners are free to indulge that one bar guest determined to dazzle friends with their impersonation of Sinatra after a tonsillectomy.