A colorful sign juts from Manny’s El Loco, proudly proclaiming “World Famous Burritos Since 1971.” Inside, chefs busily pack the eatery’s claim to fame with carnitas, carne asada, and chicken, or up the ante with rib-eye steak or chorizo. Forks and knives find a place at Manny’s as well, thanks to taco salads tossed with meat and avocado and enchilada platters paired with authentic rice and beans. The kitchen crew incorporates hamburgers and french fries into its primarily Mexican menu, and helps customers tackle the morning or their nemesis with eggs prepared any style, which they can take to go or enjoy on the outdoor patio.
The Gringos Tacos family of guacamole gurus has retained their taqueria's catering roots while expanding into a restaurant and slinging tortillas from its very own food truck. American influences peek through in heaps of french-fry nachos, chipotle-aioli-drizzled BLT tacos, and guacamole made with Grant Wood paintings. Using high-quality ingredients and eschewing lard helps keep the menu of creative Mexican cuisine tasting fresh.
Joe Garcia has worked a lot of different jobs. As a child in California, he and his father sold fresh food to local markets. When he was 18, he was drafted into World War II, where he served as a paratrooper, and after the war, he founded a bilingual magazine, Mas Graphicas. He later went on to open his first Mexican restaurants in Huntington Beach and Castaic, and then founded two successful Mexican food companies to supply supermarkets with authentic Mexican cuisine. In 2009, he decided to open Famous Joe’s—a place where guests can stop in for the same traditionally prepared Mexican dishes that made him so successful in the past.
Famous Joe’s enchants taste buds with house specialties such as the fish tacos topped with a chipotle cream sauce and the extra-large burritos filled with anything from carne asada to chiles rellenos in a red sauce. These pair with traditional appetizers such as flautas or less traditional appetizers such as the Food Coma cheese fries topped with your choice of meat, cheese, bacon, guacamole, and sour cream. Mouths cool off by sipping imported beers, gulping glasses of horchata, or licking the napkins.
Festooned in red and green and warmed by heat lamps, The Great Onion cultivates a festive atmosphere on its covered patio that is only elevated by the sizzling dishes served to smiling patrons anxious to dive into the fresh food. To customize their dining experience, patrons can build their own combo, which may include enchiladas, hard or soft tacos, or taquitos and is always served with rice, beans, and guacamole. The chefs specialize in seafood dishes and also whip up specialties such as steak fajitas or chicken molcajete and the aptly named Great Onion Delight burrito, stuffed with steak picado and chile rellenos and served wet with red or green salsa. And to keep the festive atmosphere going, The Great Onion offers a happy hour everyday and a lunch buffet that entices large groups to come in for a meal and stay for a group hug.
The family responsible for the rise of Casa Del Rey has been designing Mexican eats worthy of kings since 1972. Every day, chefs whip up house-made chips and salsa, stacking them alongside meals prepared in 100% canola oil without the presence of harmful substances such as trans fats, MSG, or radioactive beans. Whether catering for large groups or reloading the restaurant's tables, they tackle traditional dishes such as huevos rancheros, chili Colorado, and specialty burritos, and they also prepare fresh and hearty salads for health-conscious consumers. Both Casa Del Rey locations have full bars with domestic and imported beer, margaritas, and house alcoholic and nonalcoholic smoothies. The Sierra Madre shop welcomes private diners to a small banquet room and claims territory out on the sidewalk, where patrons can savor their meals while celebrating man's invention of sunshine.