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Roberto's Taco Shop is a chain of Mexican restaurants in California and Nevada, with locations primarily in San Diego and the Las Vegas Valley. It is based in Las Vegas, [1] and it has 77 locations as of 2020. The company originated with a tortilleria that was founded in San Ysidro, San Diego, in 1964, by Roberto Robledo and his wife Dolores ...
On May 31, 2024, the chain closed 48 stores in California (including 13 in its hometown area of San Diego) [13] out of an original 134 in California, Arizona and Nevada. [14] On June 5, 2024, Rubio's for the second time in four years filed for Chapter 11 bankruptcy , with plans to sell itself to its lenders.
Hoping to draw on the prestige of Roberto's, new taco shops in San Diego began using the "-bertos" suffix, with names like Alberto's, Filiberto's, Hilberto's, and others. [24]: 166–169 [35] Contents of a California burrito. The California burrito originated at an unknown -berto's named restaurant in San Diego in the 1980s.
At the Empire Slice House, a single slice costs $5, and whole specialty pies start at $26. Some reviewers say this is the best pizza in the city, especially for fans of New York-style pie, which ...
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Seaport Village is a waterfront shopping and dining complex adjacent to San Diego Bay in downtown San Diego, California. The complex houses more than 70 shops, galleries, and eateries on 90,000 square feet (8,000 m 2 ) of waterfront property.
La Salsa withdrew from the San Diego metropolitan area in 2019 by closing its sole location there. [ 19 ] La Salsa withdrew from Indiana in 2020 when its sole Indiana franchise that was located at the Purdue Memorial Union on the Purdue University campus was closed when the university declined to renew existing contracts when the university ...
A Chicken Parm Dip. Mendocino Farms consistently changes its menu every six to eight weeks, [5] but popular items include: [1] "Not So Fried" Chicken – "Shaved, roasted chicken breast topped with Mendo's krispies, herb aioli, mustard pickle slaw, tomatoes, pickled red onions on toasted ciabatta with a side of tangy mustard barbeque sauce or mustard pickle remoulade"