“ OMG! This has to be the best Mexican restaurant in Bakersfield Ca Great food & service. And did I mention the homemade tortillas... Just like my grandmas: ) If you haven't tried this place you're missing out! The flavors in the food are so amazing. You will not be disappointed. Thank me later! ”

“ The wait was worth it, the menudo and birria tacos were delicious, the handmade tortillas seemed to lack a bit of flavor. If I came back to Bakersfield I will go there again ”

“ They have by far the best tasting menudo in town and I've done my fair share of trying almost every place that sells menudo. Will def eat here again. ”

“ Service was great, didn't have to wait too long for food. Very spacious area to sit, despite being super hot outside they made comfortable with large fans. ”

“ Best hidden gem in Bakersfield!!!! This place always hits the spot! Breakfast for lunch? I think YELL YES! When I tell you there chilaquiles and enchiladas dishes with rice and beans are fire with green or red sauce! They are both equally delicious ! I love coming here for lunch! Don't forget to order there mango margaritas with a shot a patron for happy hour 5/5 food is delicious! 4/5 location and ambience 5/5 on parking and yes they have bathrooms, they play music and they charge extra for sour cream 2/5 ! Customer service is 5/5 elite, very friendly and nice owners, Other than that this place gets 5 stars from me ”

“ The best menudo I've eaten in the US, paired with a delightful chile-oil sauce and exceptional homemade corn tortillas, makes it a must-try. Delightful Beef Birria , I'll opt out of Chivo one. Generous portions, friendly staff, and a clean ambiance. If Anthony Bourdain had a hangover and were alive , this would be our go-to spot to remedy it. Highly recommended - already looking forward to another bowl this weekend. They have a second location now with more libations. ”

“ 1. First things first. I Absolutely LOVE the fact that EVERY employee said Hello and good morning when myself and my family walked inside. 2. Homemade EVERYTHING! You can actually tell that the food is fresh and made from scratch. 3. Even though the seating is outside it is kept nice and clean. HIGHLY RECOMMEND!!!! ”

“ When I came out of surgery on 7/20/2023 family bought me some some tamales and cabeza tacos from this place. Tamales are the best in town even from those who sell on the streets. It is a great size tamale with a lot of meat and sauce, depending which one you get. The one I ate is a jalapeno and cheese, pork, and chicken. Best in town. Now the cabeza taco, the taste is great but what killed the taco is that it had very little meat on a very large homemade corn tortilla. So when you bite into the tortilla there is more tortilla taste vs the cabeza tase. The cabeza taste too good to have it masked by the tortilla. I wonder if I could ask for extra meat without being charged for extra meat. Next time. I ”

“ I love and adore dive eateries if the food kicks azz. Grandma's Tamales is an exemplary dive....nothing fancy, down to earth, no nonsense, rock bottom price, good bang for the bucks.  Grandma's ain't going to win a prize in Architectural Digest, but I feel as though I'm in a more traditional street market in México. Only draw back...why does Grandma's on East California Avenue  close so dang early?  Probably because Grandma's gettin' on and tuckers out easily. But Grandma is smart as a whip since the whole place on East California Avenue is like an outdoor patio from years ago before anyone even thought or heard of the Pandemic. Walk up to the counter. Look up at the menu board and order. Food comes out pretty fast especially for slow precooked foods like stewed Guisados, Frijoles, Arroz. All they have to do is scoop it out.  1)  Chile Verde Plate:  The Salsa de Chile Verde seems meaty, chicken broth based along with thickening purée of acidic, citrusy sour Tomatillo, that originally looks like a green tomato surrounded by a thin papery leaf, piquant Jalapeño, onion, garlic, maybe some black pepper & cilantro. Slow braised in the Chile Verde, the shredded pork has almost the same consistency as North Carolinian Pulled Pork BBQ. This shredding allows the pork to absorb all the rich, satisfying Chile Verde flavours.   1a) The Frijoles de Pinto is earthy tasting, dark reddish brown possibly due to addition of a bit of tomato sauce and thickened from cooking in its own juices.  Scattering of Totopos/fried Tortilla chips to scoop up some of the smooth, pasty Frijoles.  1b) Arroz is tinged with tomato sauce, friable, dry. Standard, nothing out of the ordinary.  1c) Tortillas Hechas por Mano: At the East California Avenue, two ladies are out in front. One forms a hand full of the Masa/corn dough into a ball, and places it in a wooden press to form a flat round Tortilla. The second lady puts the corn Tortilla on the grill to toast it.  These Tortillas are very thin & light colored so it's either made from very white corn or the corn is mixed with wheat flour for a stretchier texture which is my guess.  $10.29....How did Grandma figure that price?  Maybe she's into kicking back & smoking some major ganja.  2) Chile Relleno: Classic treatment using "sweet" Passilla chile stuffed with mildly stretchy, white cheese. It is dipped in egg beatened w/ flour that when fried creates an eggy, soft, puffy coating.  The Pasilla chile is still a bit tough so frying a little longer would have softened it more. Salsa de Chile Colorado has a mild chile heat as well as tomatoey Umami countered by a touch of bitterness from the Pasilla. The bland eggy coating absorbs this flavourful sauce.  Darn good, and it's accompanied by Frijoles de Pinto & Arroz.  3)  Tamales:  a) Tamal de Puerco con Salsa de Chile Colorado: Fragrant corn Masa, that may be enhanced with Umami filled chicken stock, is firm yet slightly cushy, smooth surfaced. Chew & it becomes creamy with a underlying richness from possibly lard fattiness.  The thickened Salsa de Chile Colorado has long lasting piquancy & red chile mini pieces. Garlicky, "smokey" from maybe oregano, thyme, Epazote. Tomato based gastrique. Carnitas-like, chunks of meaty, moist, pork loin.   This Tamal de Puerco is not for "hot", piquant chile wussies.  b) Tamal de Pollo con Salsa Verde: Same tasty Salsa Verde as the Puerco de Salsa Verde which infuses into the chopped, shredded, pleasantly mushy, white meat chicken. Not particularly piquant.   c. Tamal de Queso y Jalapeño: Standard, possibly white Oaxaca, Asadero-style cheese & slices of green Jalapeño chiles.  Excellent, almost home style Tamales. I imagine there would be a line during the winter holidays.  Cool place to eat Mexican food that doesn't seem to be "gringoized"   I prefer eating at the E. California Avenue branch sInce it feels as though I've been teleported to México.  4- stars ”