Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Carmina's Mexican Food, opened in 1988, serves up Mexican classics such as burritos, tacos, and tortas in an unassuming eatery. Patrons who want to sample a few entrees can either ask neighboring diners for a bite or order one of the combination plates, which come with rice and beans. To round out the menu, the kitchen staff also builds shrimp cocktails and scrambles eggs for breakfast burritos and huevos rancheros.
On The Border Mexican Grill & Cantina shares its menu of Mexican comestibles in nearly every U.S. state and more than four countries, acquainting diners worldwide with the classic recipes and innovative ingredients of the Tex-Mex tradition. Chefs bundle enchiladas, burritos, and chimichangas with surprising flavors such as beef brisket and chile pesto while sizzling platters reinvent traditional fajitas with the addition of ranch, bacon, and cold-fusion technology.
Bubba Jack’s serves up gourmet southern cuisine in a comfortable eatery with a relaxed, SoCal-style vibe. Specialties include fried deviled eggs, hand-cut steaks grilled over wood chips, and flavorful beer-can chicken. In the bar, drinksmiths serve wine, cocktails served in Mason jars, and more than 200 types of beer, which patrons can sip while relaxing in rocking chairs or watching sports on flat-screen TVs.
Red paper lanterns hang from Chapter Two California Kitchen's interior, illuminating a yellow dining room where American and Thai flavors collide. The fusion eatery's Heart Attack sandwich, for example, is pure Americana: country-fried steak with white sauce and grilled onions, all between two golden slabs of garlic bread. However, the menu also brims with Thai staples, from pad thai and pad see ew to jok?rice pudding with a savory twist.
In 1975, Rosina Gallardo, a native of Zacatecas, Mexico, opened her first Amapola Rico Taco. Initially a drive-in, the eatery has since transformed into five restaurants with indoor seating and drive-thru windows. Rosina's dedication to popular and lesser-known Mexican flavors, however, remains unchanged. She fills burritos and soft-shell tacos with not only classic meats such as steak and pork, but also with goat, carne asada, and chicharr?n. Other Mexican staples such as cheese enchiladas and breakfast platters of huevos rancheros round out the menu.