The cooks at La Fuente Mexican Restaurant grill up menu selections such as enchiladas and tacos as bartenders concoct signature margaritas from behind the full bar. Invite Mexican staples such as guacamole and bean spread to party in a chicken taco salad ($6.95) or savor twin bundles of tastiness with two enchiladas with beef chicana ($7.95). Diners can take taste buds on an undersea adventure with shrimp ajo sautéed in garlic and butter ($13.25) or relish the steaky succulence of tacos de carne asada ($8.50). Frosty margarita glasses sit on the table as well, enabling diners to cool off with strawberry-, melon-, and peach-splashed sips.
When Jim Knudson bit into his first taco during dinner at a friend's house in 1949, he knew he had tasted something special. He added the item?which many diners were pronouncing "tay-co"?to the menu at his restaurant in Grass Valley, California. Determined to introduce the food to as many people as possible, Jim and his wife, Margaret, converted a 16-foot trailer into a kitchen on wheels. They adopted the nickname Jim had earned from one of his longtime customers and drove up to Lake Tahoe, where Jimboy's Tacos found its first permanent home.
Locals, tourists, and even members of the Rat Pack flocked to the tiny taco stand for the uniquely seasoned, parmesan-dusted ground-beef taco, the anchor of a growing menu. The family eventually relocated to Roseville, California, where they set up a small taco stand and began branching out to other locations in and around Sacramento.
Today, Jim Knudson?s daughter Karen, the current president of the company, carries on the legacy of taco obsession at more than 40 locations in northern California and Nevada. Guests who arrive early for breakfast might glimpse the cooks slowly simmering beans, mashing avocados into guacamole, and preparing their signature ground beef with trans-fat-free oil. In addition to classic corn-tortilla tacos, the menu holds the mega-size flour-tortilla El Gordo, golden-fried taquitos, and even a taco burger that fuses Mexican and American culinary traditions.
Super Taco Mexican Restaurants serves a variety of south-of-the-border flavors, which is more than its name may imply. Within their menu, diners can find a variety of tortilla-shelled eats such as beef tostadas and chicken flautas, or seafood selections such as camarones rancheros. Dinner plates featuring rice, beans, and salad paired with fajitas, enchiladas, or chile verde bestow diners with a wealth of Mexican items in one sitting.
Seated under banners displaying the colors of Mexico's flag, diners at Pepe's Taqueria dig into authentic dishes such as homemade tamales, lengua tacos, and carnitas tostadas. A salsa bar with three different offerings allows guests to decide the spice level of their dish, such as mild or Donny Osmond hot. Sombreros and colorful wall hangings surround guests as they sip on bottled beers, Mexican sodas, and horchata.
As its name suggests, this restaurant lures patrons in with its popular tacos and zealous support for Mexico’s Santos Laguna football club. When ordering the regular or fried-tortilla tacos, patrons choose from 10 types of meat, including al pastor, chorizo, and lengua. Plates arrive out of the kitchen loaded with generously portioned burritos, quesadillas, tortas, and huevos rancheros as diners converse about Club Santos Laguna’s tournament chances and which players has the handsomest eyebrows.
Three Sisters spins recipes honed over time into authentic, homemade Mexican meals. Along with the menu's traditional burritos and tacos, chefs call into existence more inventive eats, such as the vegetarian desert tamales, which they stuff with veggies, pasilla cream, and a sprig of mint. Patrons sup inside the eatery, take in the breeze around outdoor tables, or enjoy the meals at home with delivery, pickup, or teleportation.