Head chef and owner Jose Meza draws from his extensive 35-year career in cookery and restaurant management to dazzle patrons with authentic Mexican stews and cutlets and burritos and tortas stuffed with pintos, fritos, and black beans cooked without lard. The focus on a healthy, conscious lifestyle even extends to the tableware, as all the utensils and dishes are culled from material that's either biodegradable, recyclable, or able to be repurposed for plate-spinning acts. Juicy ribbons of shredded chicken and carnitas or morsels of marinated pork and charbroiled beef stuff tortillas and tacos alongside zesty, aromatic onions, cilantro, and salsa. Flaky fillets of sautéed fish come to life under sprinklings of Jose's secret blend of spices, and crisp leaves of lettuce, creamy guacamole, and savory beans fill crunchy tortilla shells on salad plates.
For 30 years, the cooks at El Patio Original have prepared classic Mexican cuisine as well as dishes tinged with the zesty flavors of the Southwest. They grill hormone-free chicken for fajitas and fresh seafood for seven seas soup, a simmering medley of crab legs, shrimp, octopus, red snapper, scallops, and calamari. Vegetarians can dine on burritos stuffed with chile rellenos or chile verde con queso— a plate of sliced potatoes and mild Ortega chilies covered with melted cheese. At a full bar, servers pour glasses of beer and wine and mix desert pear margaritas.
Tacos Uruapan takes its name from the hometown of its founder, who began his journey into culinary mastery nearly three decades ago with a simple taco truck on a street corner. Today, the Solorio family continues to own and operate the fruits of his labors, dishing out handmade cornmeal sopes, plump burritos, and the ever-popular tacos at a handsome Mission-style restaurant that commands the corner of a busy intersection with a thatch of palm trees and even a pint-sized turret. Kid-friendly nachos, bean burritos, and quesadillas abound, but so do traditional Mexican options including fried pork carnitas and beef head and tongue.
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Como Esta Taqueria's culinary technicians tinker with zesty and flavorful ingredients to create the hearty dishes that adorn their menu of authentic Mexican cuisine. Warm up appetites with a plate of nachos ($5.25), topped with beans, cheese, and salsa, or silence grumbling stomachs before they learn to curse with the wild fish tacos ($3.85) with cabbage and chipotle sauce. Meatless munching begins with the Tofu Ranchero burrito ($5.75), where tofu snuggles together with rice, beans, and salsa in a warm tortilla sleeping bag, or vegetarian tacos ($3.75) brimming with guacamole, beans, cheese, and salsa. Como Esta Taqueria's low-carb tortillas bring a mere 5 grams of carbohydrates to mouths, letting customers save room for loading up cheeks with walnuts or loaves of bread.