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Baja Fresh is an American chain of fast-casual Tex Mex restaurants founded in Newbury Park, California, in 1990 and headquartered in Scottsdale, Arizona. It is owned by Canadian franchisor MTY Food Group. [1] The chain emphasizes fresh ingredients, each restaurant featuring a self-serve salsa bar.
Nutrition: (Per Order) Calories: 490 Fat: 19 g (Saturated Fat: 4.5 g) Sodium: 1,230 mg Carbs: 71 g (Fiber: 2 g, Sugar: 4 g) Protein: 10 g. Baja Fresh is a little bit like Chipotle in that you can ...
The Baja Sur shark taco ... and po'boy sandwiches on fresh, French bread. Most of the menu items are less than $15, and there is a 10% discount for local students, university staff, ...
Baja Fresh: Tex-Mex United States, Asia 162 Barberitos: Tex-Mex United States 26 Ben & Florentine: Breakfast and lunch Canada 60 Big Apple Bagels: Bagels United States 50 Big Chicken: Gourmet chicken sandwiches, cookies as big as basketballs, with craft beers at some locations United States 18 Restaurant chain founded by NBA star Shaquille O'Neal
La Salsa has been closely associated with its sister company Baja Fresh, which purchased the company from CKE Restaurants in 2007. Since then, the companies have shared their corporate headquarters. In 2016, MTY acquired La Salsa with its sister company Baja Fresh and is current being managed by MTYs Kahala Brands division.
Chick-fil-A “The nutrient-packed Market Salad is overflowing with a variety of fruits and veggies which is very rare for a fast food restaurant,” says Lauren Harris-Pincus, M.S., R.D.N ...
BJ's Restaurant: Santa Ana, California: 1978 Huntington Beach, California: 212 Nationwide Operates as BJ's Restaurant & Brewery, BJ's Restaurant & Brewhouse, BJ's Grill, and BJ's Pizza & Grill. Black Bear Diner: Mount Shasta, California: 1995 Redding, California: 144 West Bob Evans Restaurant: Gallipolis, Ohio: 1948 New Albany, Ohio: 440 Mid ...
To finish: a chocolate shell airbrushed to resemble something between a cacao pod and a mango, filled with mango mousse and a coconut milk fermented with koji to achieve a farmers-cheese consistency.
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