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Chipotle Mexican Grill
Chipotle opened its first location in 1993 near the University of Denver, founded by chef Steve Ells, who built the concept around applying fine-dining kitchen technique and ingredient sourcing standards to a fast-casual, assembly-line burrito format, an unusual combination at the time. Ells reportedly needed the restaurant to succeed within a year to keep his family's initial loan afloat, and instead the concept expanded rapidly, eventually attracting significant investment from McDonald's between 1998 and 2006, a corporate relationship that helped fund Chipotle's national expansion before it became a fully independent public company. The chain became one of the most significant pioneers of the broader "fast casual" restaurant category, pairing quick, customizable assembly-line ordering with higher-quality ingredients and no drive-thru, a format that dozens of later competing chains across multiple cuisines have since directly copied. Chipotle's combination of its fine-dining-influenced approach to fast food and its foundational role in creating the entire fast-casual restaurant category has made it one of the most commercially and culturally significant Mexican-inspired restaurant chains in American history.
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El Cholo
El Cholo traces back to 1922, when Alejandro and Rosa Borquez opened a small eatery on Western Avenue originally called the Sonora Cafe. As the story goes, a customer sketched a figure on the menu in 1925 and the nickname stuck, and the restaurant was rechristened El Cholo — a name a family restaurant built for a broad Los Angeles audience, rather than a specific immigrant neighborhood, has carried for a century since. It's now run by the sixth generation of the Borquez family, one of the oldest continuously operating Mexican restaurants in the city, with the Western Avenue location still its flagship. The green corn tamales are the restaurant's most specifically beloved dish — a seasonal item, made only when fresh corn is available, wrapped and steamed the traditional way, that regulars plan visits around rather than treating as just another menu item. The restaurant's margarita program has built its own separate reputation, cited for decades as among the best traditional margaritas in the city. Rather than the corn-tortilla street format that defines most modern taquerias, El Cholo's tacos and broader menu sit closer to a classic American-Mexican and Tex-Mex tradition — flour tortillas, combination plates, and a full sit-down dining room service, the kind of format that shaped how generations of Americans without a personal connection to Mexican regional cooking first encountered the cuisine. El Cholo has grown into a small group of Los Angeles-area locations over its long history, but it's never abandoned the Western Avenue original or the format that built its reputation in the first place — a rare thing for a restaurant nearing its hundredth year in business.
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