With complex, all-natural flavors, Qdoba fuses traditional Mexican cuisine with inventive modern recipes in a speedy, conveniently delicious tortilla present. As with rainbows, nations, and Model T's, burritos contain a rag-tag team of savories that is more robust when combined, rather than apart. Qdoba embraces this savory wholesomeness with an all-you-can-choose buffet of fresh ingredients ready to be stuffed into tortillas and bowls through a superfast assembly line of professionals. Choose the protein packer of your choice from pulled pork, adobo-marinated steak or chicken, and shredded or ground beef, or opt out of the meats and head straight to the cumin-simmered black or pinto beans. Feel free to douse any creation with any of their five unique salsas and four original sauces, the signature queso sauce (a three-cheese blend with roasted poblanos, tomatoes, and jalapeños), or the smoky poblano pesto made with roasted peppers, cilantro, and nuts blended with creamy hand-smashed guacamole.
Casa Flores crafts a menu of traditional Mexican entrees that can quell even the most persistent hunger mobs. Guests can choose from more than 20 combination platters, in addition to a savory selection of fajitas, seafood, and chef's specialties.
The chefs at Larry Arroyo's Mexican Cafe have followed family recipes for the entirety of the restaurant’s 27-year history, relying on cross-generational wisdom to craft Guanajuato-inspired dishes such as deep-fried potato tacos and chili rellenos smothered in red sauce. Stuffed with your choice of seasoned meat, Rancho Grande burritos celebrate the colors of Mexico’s flag with their juicy red tomatoes and sides of guacamole and sour cream. A selection of beer and wine complements the cavalcade of menu items. On Saturday and Sunday, steaming bowls of menudo soup rekindle warm memories of family dinners and youthful pranks of dumping chili powder into the local rec pool.
Riffing off the success of her much-loved Mexican restaurant, Maria Elena "Nena" Salcedo expanded to create Nena's BBQ & Delights, where the menu seamlessly integrates both Mexican and American classics. The gourmet tacos that made her famous are here too, filled with zesty shrimp and soft pork loin. Pork ribs and plenty of other barbecue favorite give the selection a unique flair with sandwiches that are stuffed with pulled pork or rib eye. Sometimes, Nena even combines several cooking styles into a single dish. The Mexican baked potato, for one, is layered with guacamole and pico de gallo, and ground-chuck burgers can be paired with pinto beans and rice.
At Miguel’s Mexican Restaurant, chefs craft authentic dishes from the highest quality ingredients they can find, and they prepare every meal to order to ensure its freshness. They sizzle up sirloin beef, Pacific seafood, traditional cactus, and animal-fat-free beans, and they gladly customize meals to each customer's preferred level of spiciness. Their combination plates encourage guests to sample a little bit of everything, unlike their commitment plates, which legally marry diners to lifetime supplies of tamales. On Sunday mornings, they get to the kitchen early to sling up Mexican-style breakfasts such as huevos rancheros and menudo, a hearty soup simmered with tripe. Diners can temper the heat of any of Miguel's morsels with imported Mexican beer, wine, or creamy horchata.