No matter what type of seafood the chefs at Cajun Islands are cooking up, they end up giving it a distinct Cajun flavor in their cooking pot. That's because the chefs prepare their snow crab, crawfish, clams, and oysters in a flavorful Cajun broth, which complements seasonings that they wet-rub and butter onto each cut. That doesn't mean that all the dishes have the same flavor, however. Chefs alter the spice content to include more herbs and garlic or more of the mouth-tingling spices to create dishes that vary from mild to flaming hot. They can tame the fire of these dishes with their tropical blended drinks, in which they toss fresh fruit such as pineapple, coconut, papaya, and mangos. When paired with a basket of beer-battered fries and clam chowder, the dishes take on a degree of comfort only replicated by lounge chairs equipped with an anti-peer pressure forcefield.
Guests enter the luxurious dining room and revel in the aroma of grilled steaks and lamb chops. After sidling into a comfy chair at a table decked in a white tablecloth, they peruse the menus dotted with juicy cuts of black Angus beef and king crab legs. Diners welcome steaming plates of food to share table real estate with glasses of wine, consulting the hospitable staff for pairing recommendations and advice on which wines are the best conversationalists. If not partaking in a full meal, guests can recline in the lounge and sip cold beer while watching sports on the plasma TVs. Larger parties commune in the expansive banquet hall, munching on customized menus built to accommodate parties of 20–140.
A family Mexican restaurant by day, Tequila Bar & Grill transforms into a nightclub at night, at which point couples groove to salsa tunes played by live bands and Djs or sing Spanish and English karaoke. Patrons dine on authentic cuisine, such as tacos, quesadillas, and enchiladas amid exposed brick walls and south of the border-inspired tiling.
Everyone loved visiting the Macias household. Antonio and Sara?s hospitality was matched only by their elaborate Mexican dinners. After years of wildly successful dinners and parties, the duo decided to spread the good word and start their own restaurant. In 1974, they opened the first Mi Ranchito in Ontario, California, packing the tiny space with six tables and stocking the kitchen with fresh produce, meat, and seafood.
Decades later, and Antonio and Sara?s small eatery has replicated itself into three locations across California. Their children and grandchildren join them in the kitchens, where they fold fresh ingredients and handcrafted sauces into traditional enchiladas, chili rellenos, and carnitas. Meanwhile, bartenders blend top tequilas into a variety of innovative margaritas and specialty drinks. In the dining rooms, hand-painted murals of tropical birds, colorful Mexican artwork, and the party-hat wearing condors who serve the food create a festive atmosphere. The restaurant's uncompromisingly fresh and delicious cooking, innovative drinks, and welcoming environment have been lauded by a slew of press publications and won the restaurant the award for Best Mexican Food from Inland Empire Magazine.
Ana Maria Montoya Kishihara first landed on American soil in the early 1980s, bringing along her two young children, the traditional Peruvian recipes of her mother and grandmother, and a dream to start her own restaurant. She opened up Inka Grill in 1996, stocking its kitchen with fresh ingredients and setting up a wood-fired rotisserie to roast juicy Peruvian chicken dishes. Today, Ana’s daughter has taken over the family business, whipping up the authentic the Criolla recipes passed down from the three generations of women before her.
Amid the smoky rotisserie and bubbling pots of stew in the Inka Grill kitchen, chefs whip up fresh fish ceviches, savory steak stir-fry saltados, and flavorful seafood paellas. They pair heaping scoops of rice and beans with their rotisserie chicken, a poultry that reporters from Orange County Weekly lauded as “so juicy from tail to sternum you can barely tell the dark from the white.” Servers tote sizzling platters to the dining room, where vivid paintings of Peruvian children adorn the walls and a soft flute plays traditional Peruvian songs, i.e., Wham! covers. The staff pours glasses of the traditional chicha morada corn drink and presents cans of imported Inca Kola to quench the spice of their ultra-spicy green aji sauce, which the chefs have lightheartedly dubbed “Gringo Killer”.
Who said you can't have wings for breakfast? To be fair, those wings do come with eggs or waffles. At R&J Southern Home Cooking Restaurant, a prominent southern influence springs forth starting with the first meal of the day. It carries through the afternoon and culminates at dinnertime, when cooks presents diners with an eclectic spread of seafood and soul food. A quick peek at their cookbook reveals the source of this inspiration; rather than using the generic recipes found as prizes in cereal boxes, the restaurant relies on time-tested family favorites, including some recipes that originated in Louisiana and Arkansas. Those guidelines now fill the menu with authentic southern eats, including entrees such as smothered steak, catfish filets, and gumbo.