FAIRFIELD
Mexican food is a vibrant celebration of flavors, textures, and traditions. From sizzling tacos to rich mole, each dish tells a story of cultural heritage and regional diversity. Ingredients like corn, beans, chilies, and cilantro form the backbone of this cuisine, creating bold and unforgettable tastes. Whether it's a street-side snack or a festive feast, Mexican food is all about balance—spicy, savory, tangy, and sweet. With its deep roots in history and its influence worldwide, Mexican cuisine brings people together, inviting them to share in the warmth and joy of every bite.
FAIRFIELD
FAIRFIELD
FAIRFIELD
Craving authentic Mexican cuisine? Look no further than Favelas Mexican Restaurant! With a menu bursting with bold flavors and fresh ingredients, we bring the rich culinary traditions of Mexico straight to your table.
From sizzling fajitas and mouth-watering tacos to hearty burritos and zesty enchiladas, our menu has something for everyone. Whether you're in the mood for a classic Mexican dish or want to try something new, we have you covered. Don’t forget to explore our extensive selection of house-made salsas, guacamole, and quesos—perfect for pairing with your meal.
At Favelas, we focus on creating an inviting atmosphere where every guest feels like family. Our dishes are made with love, passion, and a commitment to authenticity, ensuring a memorable dining experience each time you visit.
Whether you’re here for a quick bite or a full meal with friends and family, Favelas has everything you need to satisfy your cravings. Ready to taste the flavors of Mexico? Check out our full menu online and plan your visit today!
FAIRFIELD
Craving authentic Mexican flavors? Head to Favelas Mexican Food! This cozy spot offers a delicious menu featuring everything from sizzling fajitas and carne asada tacos to flavorful burritos and fresh ceviche. With generous portions and a friendly atmosphere, Favelas is perfect for a casual meal or family gathering. Don’t forget to try their house-made salsa and creamy guacamole! Whether you're in the mood for a quick bite or a relaxed sit-down meal, Favelas delivers vibrant, bold flavors that will keep you coming back for more. Come hungry and leave satisfied!
FAIRFIELD
FAIRFIELD
In 1998 a third location on the north side of Fairfield was opened. This restaurant was capable to offer many new additions to the menu that only made the restaurant more appealing to the community.
A Spanish word meaning sauce. In the context of Mexican cuisine it has become associated with chopped fresh and raw tomato, onion and chili mixture that is served as a dip or condiment
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FAIRFIELD
Meaning cheese, of which there are many native varieties made in Mexico. The most basic being queso fresco, a white spongy cheese
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FAIRFIELD
FAIRFIELD
Popular Tex-Mex dish made up of a bowl of corn tortilla chips (baked or fried tortilla segments) covered with a cheese sauce and jalapeno peppers. Other meats, vegetables, beans, and/or condiments can also be added.
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FAIRFIELD
FAIRFIELD
A maize dough that comes from ground nixtamalized corn (hominy). It is used for making corn tortillas, gorditas, tamales, pupusas, and many other dishes
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FAIRFIELD
FAIRFIELD
An avocado-based dip invented by the ancient Aztecs, which is now central to Mexican cuisine and enjoyed all round the world
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FAIRFIELD
FAIRFIELD
A modern Tex-Mex take on tacos, the name refers to the cut of beef originally used in the dish (skirt steak) which is fried with onions and bell peppers and served on a tortilla. Condiments can be added to taste (sour cream, guacamole, salsa, cheese, and/or refried beans). Fajitas can be made with all types of other meats or seafood or vegetarian options.
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FAIRFIELD
Corn tortillas which are rolled around a filling (usually meat, cheese, beans, or vegetables) and smothered in a red or green chili sauce.
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Marinated, grilled, sliced beef, cooked so there is some charring to impact flavor. The cuts used can be skirt, flank, or flap steak and the marinade varies. Carne Asada can be served as a main dish or can be sliced up and used as a filling for burritos, tacos, and tortillas.
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FAIRFIELD
Originating from the Mexican state of Jalisco; it’s a spicy stew, traditionally made from goat or mutton meat marinated in spices, but beef or chicken is also used. It is usually served with corn tortillas, onion, and lime
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FAIRFIELD
There are numerous different ways in which rice is prepared. Seafood rice, for example, is Arroz a la Tumboda, yellow rice is Arroz Amarillo, and rice with eggs is Arroz con Huevo.
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FAIRFIELD
Corn
Tortillas made from nixtamalized maize meal—masa de maíz— are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BC). Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico.
Wheat
Europeans introduced wheat and its cultivation to the American continent, and it remains the source for wheat flour tortillas. Wheat flour tortillas were originated in the northern region of Mexico.
Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients. Otherwise, the preparation and cooking of flour tortillas on a comal is identical to that of corn tortillas. Flour tortillas are commonly used in dishes like burritos, tacos, and fajitas. It is part of the daily food repertoire throughout Mexico, whose gastronomy and culture has influenced those of many Central American countries and some states in the U.S.
Nopaltilla
A nopaltilla is a cactus-corn tortilla. The word is a portmanteau of nopal, Spanish for the Opuntia ficus-indica cactus, and tortilla.
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Vacaville Reporter Best Of 2024
People love to have their say. So we've created a contest where your votes count as an entry to pick the best local businesses you enjoy every single day. Small businesses with limited budgets and staff find it difficult to compete with larger enterprises. Your vote could help level the playing field for many of your favorite go-to's.
FAIRFIELD
FAIRFIELD
A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a thin, circular unleavened flatbread from Mexico and Central America originally made from maize hominy meal, and now also from wheat flour.
The Aztecs and other Nahuatl speakers called tortillas tlaxcalli. First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE.
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FAIRFIELD
Nachos are a Mexican culinary dish consisting of fried tortilla chips or totopos covered with melted cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese, and served as an appetizer or snack, while other versions are substantial enough as a main course. The dish was created by, and named after, Ignacio Anaya, who created them in 1941 for customers at the Victory Club restaurant in Piedras Negras, Coahuila.
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FAIRFIELD
Vacaville Reporter Best Of 2024
People love to have their say. So we've created a contest where your votes count as an entry to pick the best local businesses you enjoy every single day. Small businesses with limited budgets and staff find it difficult to compete with larger enterprises. Your vote could help level the playing field for many of your favorite go-to's.
FAIRFIELD
FAIRFIELD
FAIRFIELD
FAIRFIELD
Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. 'rooster's beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.
Pico de gallo can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas.
The tomato-based variety is widely known as salsa picada ('minced/chopped sauce'). In Mexico it is normally called salsa mexicana ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called salsa bandera ('flag sauce').
In many regions of Mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder.
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FAIRFIELD
Salsa verde (lit. 'green sauce') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds). The version typical of New Mexico consists mostly of green chile rather than tomatillos.
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FAIRFIELD
Salsa roja (lit. 'red sauce') is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.
This red sauce comes in subtypes: salsa cocida ("cooked sauce"), in which the ingredients are cooked (e.g. by stewing) and then ground; salsa asada ("roasted sauce"), in which the elements are roasted on a comal and then ground; salsa cruda ("raw sauce"), in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with little oil.
It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.
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FAIRFIELD
Not all Mexican street foods are based on breads. Street stalls and markets serve soups and broths such as menudo, pozole and pancita. Caldo de pollo is chicken soup. Priced by the piece of chicken included, it usually also contains rice and chickpeas, with condiments such as oregano, onions, salt, lime juice and chili peppers available.
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FAIRFIELD
FAIRFIELD
A type of thin, unleavened flatbread made from finely ground corn, which forms the staple food of Mexico
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FAIRFIELD
An ancient form of portable food eaten by the Aztecs and Mayans and still enjoyed in Mexico today. Corn-based dough is filled with meat, cheese, fruits, vegetables, or anything else you fancy, and wrapped in a corn husk or banana leaf then steamed. The wrap is discarded before eating.
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FAIRFIELD
A crispy, fried tortilla shaped to contain a filling. Combinations are endless such as beef, pork, chicken, vegetables, seafood, beans, avocado, tomatoes, onion, and lettuce. Usually eaten with guacamole
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Favela’s Mexican Grill delivers a fun Mexican dining adventure at a moderate price. We have become Solano County’s favorite Mexican Restaurant by being a place where every guest will enjoy fast friendly service and delicious food served in a fun, festive atmosphere. Favela's is more than a restaurant. It's an attitude. It's a spirit. It's a way of life. We're committed to making sure our guests are greeted with a smile and that they leave with one. It's what we stand for and is reflected in everything we do.
In 1990, a young Veronica and her father Elisardo Favela found a need for a new style of Mexican restaurant; it would be a casual style with festive surroundings. Along with an attractive environment, the food would be the freshest and best tasting every time. This service would also have to fit a family's budget.
Most importantly, the overall focus would consist in the customer’s appreciation of every savory item. The Favela’s “Familia” believed strongly that the values they established would eventually lead to success. They were right.
By 1993 and demand from out-of-town customers, prompted Veronica to expand the business and open a second location in Vacaville which has been a success since it’s opening. Never straying from the original intention, never losing focus on consistent and affordable Mexican food and excellent service, the restaurant has continued its steady rate of growth. To prove this, by 1998 a third location on the north side of Fairfield was opened. This restaurant was capable to offer many new additions to the menu that only made the restaurant more appealing to the community. After fourteen years, Favela’s is ready to expand into the Sacramento market finding a niche in the West Sacramento area.
FAIRFIELD
FAIRFIELD
FAIRFIELD
FAIRFIELD
FAIRFIELD
FAIRFIELD
