Mexican food

Chinese food, Mexican food and some stuff in between.

Bobby Mao’s adds more culinary variety to the Galleria at Sunset

November 8th, 2018

Chinese food, Mexican food and some stuff in between.

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    Don’t leave without ordering a quesa taco—seared shrimp served in Leticia’s garlicky abuelo sauce.

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    Mike Minor pretty much invented a new kind of food when he launched Truck U Barbeque in 2014, blending his passion for slow-smoked awesomeness with ...

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    “I’m not adding mayos or mustards or vinegars that don’t belong. It’s very basic, and that’s what people like about it.”

  • Reviews

    Beyond tacos, the menu features a collection of ceviches, cocktails and tostadas, all of them seafood-centric.

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    Created by restaurant veteran Kent Harman, it offers familiar food with an ultra-fresh spin.

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    You must see the Cubana Mexicana torta to truly believe it.

  • Reviews

    Load up on the homemade salsas—a chunky mild, the medium green and an eat-at-your-own-risk spicy red.

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    It’ll add a second story and more than 10,000 square feet.

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    Spread a thin layer of sour cream inside half the shell.

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    My mom used tomato sauce, as if she confused tacos with Sloppy Joes.

  • Reviews

    Don’t skip the Octopus Salteado, tender seafood drenched in a tongue-tingling romesco-lime sauce.

  • Industry Weekly

    The crispy chicken tamale is the perfect flavor contrast for tres leches pancakes.

  • Dining

    Throw up a sign that reads “tacos,” and I’ll be there. Not “taco,” because I don’t want one taco.

  • Dining

    These vegan-Mex mashup dishes are full of flavor.

  • Industry Weekly

    Pair chilaquiles with an icy Dos Equis or blood orange margarita.

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    It’s a pressed and toasted hoagie bun filled with cut noodles, meat sauce, mozzarella cheese and a scattering of parsley.

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    Chinese food, Mexican food and some stuff in between.

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