Sonora natives Alejandro Borquez and wife Rosa opened the first El Cholo in 1923, originally billing it as a “Spanish café.” These days, their grandson Ron Salisbury carries on family traditions at six outposts in LA and OC, where dependably delicious menu items—like the much-lauded green corn tamales and enchilada suiza—appear alongside their years of introduction. To this day, the restaurant’s committed to Rosa and Alejandro’s method of buying 60-pound cheese wheels and aging them for at least a year—ensuring the best-tasting, highly meltable cheese. If you want to bring the party home, El Cholo’s also got you covered with their to-go margaritas available in single, pint, quart, or gallon.
How to book: Walk-ins accepted or call any location to make a reservation. Order delivery or pickup online.