For the chefs at La Poblana Tamaleria, their authentic Mexican recipes weren't created in a day. In fact, they've fine-tuned the recipes for their complex mole poblano and namesake tamales over the past 25 years they've been in business. They serve most of their saucy dishes with handmade tortillas, which tightly hug food like a person who has been shipwrecked for years on a island with no restaurants.
Five different iterations of fresh-made fried potatoes headline the menu at Mr. Popo Potato, where all items show off the versatile potato and are made with 100% zero trans fat oil. Twister fries curl into ringlets, crinkle-cut fries bear ridges, and criss-cut fries double as pendants for edible jewelry. For a heartier dish, Potato Overload plates smother criss-cut fries with melted cheese, chili, or bacon. All fries can be flavored with spices such as cheese, barbecue, sour cream, and more. Customers can choose to sub in sweet potatoes, and dip spuds in sauces such as honey mustard and cusabi.
Brazilian churrascarias—a kind of Portuguese barbeque joint—have their roots in traditional celebrations of a successful harvest. At modern churrascarias, waiters walk around with skewers or roasted meat, cutting off all-you-can-eat portions of steak, pork, and chicken directly onto your plate. Diners interested in rounding out a years' worth of protein can find endless accompaniments at the salad bar and buffet of Brazilian hot dishes or try traditional drinks such as caipirinha or guarana, a Brazilian soda.
The cooks at A&J Hot Point Hot Pot lay the foundation of a delicious, belly-warming meal—the broth—at your table. The rest of the work, they leave to you. The soup remains at a simmer while you submerge the ingredients of your choice, ranging from meats to a variety of veggies. As you dip these morsels into the stew, it simultaneously cooks and flavors them in traditional Chinese dining style.
The broth menu itself is international in scope. Choices range from a Mongolian herbal mix to soups tinged with Korean kimchi and Japanese coconut curry. Some, such as the hot and spicy or spicy chicken broth, add additional fire. Guests dunk unlimited bites into the hot pot during all-you-can-eat lunches and dinners, then balance out the heat with a dessert of ice cream or a nice bowl of cold broth.
House of Louie's extensive dinner menu is largely built around traditional Chinese dishes such as sweet-and-sour almond duck, sizzling beef, white sauce shrimp, and broccoli in oyster sauce. To complement the menu’s wide range of flavors, bartenders pour red and white wines from California, Taiwan, and Japan or serve up cool shots of soy sauce.
The restaurant can get a bit crowded around lunchtime, but visitors always make room for the three servers who cart daily creations around the dining room. Diners of age can imbibe from the establishment's full bar and reserve the available banquet room for gatherings or events.
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.