California-style, thin-crust pizzas and flatbreads are baked on 600-degree stone

Cooks craft Mexican eats in the kitchen as servers mash guacamole by diners' tables inside a colorful dining room or out on the patio

Rodriguez family crafts traditional Mexican eats from natural-aged cheeses, fresh veggies, and housemade corn tortillas

Owners of The Stone and Paddle fast-track 95% of their burritos, tacos, and nachos from scratch using fresh ingredients

California-style thin-crust pizzas and flatbreads are baked on 600-degree stone

Rodriguez family crafts traditional Mexican eats from natural-aged cheeses, fresh veggies & homemade corn tortillas

Spanish-inspired seafood stew & stuffed poblano peppers supply south-of-the-border spice along with imported Mexican sodas

Filet mignon, parmesan-encrusted pork loin & bacon-wrapped turkey slow-roast over open flame before servers slice them tableside

Chili relleno, quesadillas & bistek ranchero top red tablecloths inside warm-hued eatery lined with Mexican folk art

Homemade salsas; Kids' & vegetarian options; Patio & widescreen TVs; More than three dozen tequilas;