She opened the chain’s first restaurant with her late husband, Mike Vasquez, at 1039 W. Sixth St. in Corona in 1975. Business from nearby Corona High School and Mike and Mary’s food, including house-made hot sauce, made the place a success.

Mary Vasquez visited the drive-thru, now called “the original,” at 2 p.m. Friday afternoon to hand out birthday cake. The first 50 customers also got cards for free tacos.

The dining room was full by the time she cut the cake, which was chocolate with cream frosting. State Senator Sabrina Cervantes dropped by to give Mary a framed resolution and compliment her “masterfully crafted burritos.”

She chatted with longtime customers and caught up with them on their children and grandchildren, or parents and grandparents.

Among them was Shelly Jensen, who said she used to go through the drive-thru in the late ’70s in her ’67 Buick when she was a Corona High School student.

“It hasn’t changed a bit,” she said.

She ordered her favorite, a bean and cheese burrito with several cups of hot sauce.

Jensen’s uncle Tom Gunderson was mayor of Corona, and her father, Phillip Gunderson, were friends with Mike and Mary Vasquez at their first, full-service restaurant that opened nearby in 1973.

But there’s a new addiition, a piece of artwork that reads, “A 50 year tradition and counting.”

“it’s pretty, isn’t it?” Mary Vasquez said.

Javier Vasquez, the chain’s chief executive officer and Mary’s son, arrived at the party a little later.

All 23 restaurants in the chain gave out cake and taco cards from 2 to 4 p.m. Miguel’s Jr. has locations in Riverside, Orange and San Bernardino counties.

At 82, Mary Vasquez is still the face of Miguel’s Jr. in Facebook reels and TikTok videos. In May, she completed her education and picked up a high school equivalency diploma from Corona-Norco Adult School, near the original restaurant.

Information: miguelsjr.com

That’s how professional snowboarder turned restaurateur Jordan Small, 31 years of age, described opening day of his first brick-and-mortar smashburger spot Small’s Smash Club in San Clemente. On the heels of successful concepts that got their starts as a homebound ideas during the pandemic, Small’s eatery began as a backyard operation in Huntington Beach by way of snowcapped mountaintops.

Growing up in Lake Forest, Small was all but born with a board strapped to his feet. “In my family, I have an older brother and older cousins who all skated. Everyone snowboarded or skated. That was kind of built into our family,” said Small. “Ever since I could walk, my dad was building us ramps in the garage”

With his early days a blur of skateboarding, rollerblading and surfing, he kicked around a soccer ball for a spell in high school, but it fell by the wayside in favor of the arguably cooler world of skating. “Coaches were not happy when I’d show up with broken arms from skating contests,” he laughed.

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Soon skateboarding led to its wintertime iteration as Small’s full time gig. “Skateboarding I could do every day, all the time, but snowboarding was so special. It was like, ‘All right, cool, we’re going to the mountains this weekend,’” he said. A chance encounter with the snowboard company Thirtytwo led to sponsorships and before he knew it, Small was living the dream as a pro snowboarder.

For roughly 15 years, Small carved out a living on the slopes. Unlike his peers, however, Small wasn’t stoked for competitions. His interests were in street snowboarding, where he would travel the globe filming videos. This creative approach he’d later bring to his next career jump.

In 2020, Small went from shredding powder to smoking meats and, eventually, smashing patties. Small was on a filming trip in Finland when the pandemic hit. Making his way back to the states on one of the last flights out of Finland shortly before everything shut down, he landed in Huntington Beach and, as fate would have it, a sponsorship with Traeger Grills. “They would send us free grills and free pellets,” he explained. With time on their hands and a trove of smokers, Small and his wife, Jordyn, started smoking meats.

“My wife said, ‘Let’s sell barbecue,’ so that’s how we started,” he said, which is how Small’s Barbecue was born, operating out of their backyard. He credits Heritage Barbecue in San Juan Capistrano and Heavy Handed in Los Angeles as inspirations. Posting a menu of their meaty fare on Instagram, Small’s budding operations proved a success during the early days of COVID, offering pulled pork, pork belly, burnt ends and chicken thighs. While he garnered a loyal following, the logistics of smoking and transporting meat for pop-ups proved exhausting. That’s when he pivoted to the smashburger realm.

ALSO READ: Sugar Blossom Bake Shop unveils new location, with new and expanded delights

“One day, we just were like, ‘Let’s try a burger on our menu.’ And it crushed — everyone loved it,” he recalled. “So I thought, ‘You know what? I think this is a bit better. Let’s pivot to burgers.”

Small’s Smash Club, his namesake eatery along Camino De Los Mares, is Small’s ode to the humble smashburger, the burger format that has skyrocketed in popularity over the last few years — and with good reason. The format is simple yet exquisite; patties are pressed flat onto a griddle to create a thin patty with crispy, lacy edges, offering an easier (and tastier) hamburger.

“It’s just your simple smashburger: grilled onions, pickles and special sauce,” he said. But it’s the special sauce, he believes, is what separates a good smashburger from a great one. “Your sauce has to be really good,” he added, sharing only that the one at Small’s is mayo-based. As for the cheese? It is, of course, American cheese. “It’s a must for a burger,” said Small. Indeed. Cheddar splits and turns oily. Blue cheese turns nubby and tough. But American offers a distinct mouth feel in a burgher that seemingly highbrow fromages simply can’t provide.

He also sources his meat from Sterling Pacific Meat Company, an 80/20 chuck blend he selected after testing over 30 grinds. And the buns, as mandated by unwritten law, are plush Martin’s Potato Rolls, the go-to bun for aficionados.

In addition to said burgers, which run $9 for a single, $12 for a double and $15 for a triple, Small’s features beef tallow-fried french fries and onion rings for $4 and $6, respectively. Also on tap are a handful of local beers and natural wines.

The first-week success of Small’s Smash Club was a sweet surprise for a team that’s largely new to the restaurant world. “It’s been packed every day,” he said. “On Saturday at 10:30 we had a line waiting for us, and we opened at 11.” He credits part of their early success to his snowboarding following, which allows for choice cross-promotion. But in the end, it’s the burgers themselves that will keep people coming back.

ALSO READ: Shuttered San Clemente movie theater to become bowling alley, more

Located inside the site of a former TJ’s Woodfire Pizza, the space was a fortunate find. After a couple of years of hunting for the perfect spot, Small says he’s thrilled to be nestled away from the more congested downtown San Clemente strip. “We have parking, the bowling alley is coming, which is going to be massive for us,” he said. He says he also plans on hosting live music in the near future.

As for expansion? That’s the entrepreneurial dream, of course. “The big goal, our pipe dream is five locations in five years,” he revealed, saying he hopes to open venues along the coastal enclaves, as well as a Small’s Smash Club in his hometown of Lake Forest.

For now, however, the San Clemente location is where his focus remains; after all, with one young child and another one en route, familial access is now more important than ever to Small, who has lived in the seaside town for nearly five years. All the better to bring “good vibes, better burgers,” Small’s Smash Club’s mission statement, to South County.

Find it: 641 Camino de Los Mares, San Clemente

On Thursday, July 17, the Irvine-based chain introduced Sweet Chipotle BBQ sauce. It’s made with peppers, molasses and spices, according to a news release.

It can be ordered in a Sweet Chipotle BBQ Crispy Chicken Burrito for about $5.79, a Sweet Chipotle BBQ Crispy Chicken Taco for about $3.19, or as an add-on in a cup for 30 cents.

For now it’s available for a limited time, but Taco Bell has announced its intention to make crispy chicken a permanent part of its menu in 2026.

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There’s always more on the way with Taco Bell. Beginning July 31, Taco Bell will be selling Dulce de Leche Cinnabon Delights for a limited time.

And the chain is testing a Tajín Taco with seasoned beef in Columbus, Ohio, and a new value menu in Indianapolis. It has five items, including a Mini Taco Salad.

Information: tacobell.com

The worldwide listening party will take place 5-8 p.m. on Thursday July 17. Chipotle calls it the first of its kind.

Warren’s single “Ordinary” topped the Billboard Hot 100 for six weeks earlier this year.

His new album is called “You’ll Be Alright, Kid,” and will be released Friday, July 18. Chipotle will play it for three hours straight on loop, Warren said in an Instagram video that includes a snatch of the music.

Warren is a San Diego County native. He’s also a Chipotle fan, the news release said, and has a bowl named after him featuring Chipotle Honey Chicken.

Fans who order it on Chipotle’s app or online during the listening party will be entered to win an autographed copy of the album. Use the promo code “ALEX.”

Warren is touring in Europe, according to his website, but will perform in San Diego on Aug. 9.

Information: chipotle.com

There will be a limit of two dozen when purchased in-shop or in a drive-thru and one dozen when purchased online, according to a news release. Use the code BDAY for online purchases.

Krispy Kreme was founded on July 13, 1937 Winston-Salem, N.C., according to its website. Its headquarters are now in Charlotte.

The chain has frequent deals and limited-time offers. It is currently selling a “DC Super Heroes Collection” as the movie “Superman” tops the box office. It includes a cream-filled Superman doughnut featuring a candy Superman flying through a sky of light blue frosting. A Batman doughnut has cookies-and-cream filling and features the bat signal against a background of black icing. A Wonder Woman doughnut is an Original Glazed with red raspberry-flavored icing, blue sprinkles and white stars.

Krispy Kreme also has summer beverages, including Lemonade Chillers and S’mores Lattes.

Information: krispykreme.com

The chain was founded by Anaheim resident Carl Karcher, who opened a hot dog stand on the corner of Florence and Central avenues in Los Angeles on July 17, 1941.

The chain was headquartered in Anaheim for many years but parent company CKE Restaurants moved it to Tennessee in 2017.

No longer into hot dogs, Carl’s Jr. is known for its Famous Star burger and eyeball-grabbing ad campaigns featuring stars like Paris Hilton. A burger called Queso Crunch is being promoted by influencer Alix Earle. It’s made with tortilla strips, cheese sauce and pico de gallo.

Summer beverages include Strawberry Lemonade and Blue Sourberry.

Information: carlsjr.com

The latest contender to reinvent the all-American classic, District 36 in Fountain Valley, has hit the mark by seamlessly stitching traditional and not-so-common diner fare with Vietnamese influences.

Among its roster of inspired items — which include a breakfast burrito with Vietnamese sausage or candied bacon, and a “cha hash bowl” featuring lemongrass sausage, scrambled eggs and a sweet-salty fish sauce — the five-spice chicken fried “steak” stands out as a true star on a menu full of bangers.

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This diner staple swaps tenderized cube steak for a katsu-style breaded chicken cutlet seasoned with five-spice. While often associated with Cantonese cuisine in the U.S., the five-spice blend (known as ngũ vị hương in Vietnamese, typically composed of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seed) is also a key ingredient in some Vietnamese dishes, like ga nuong (grilled chicken) and sườn kho ngũ vị hương (braised pork ribs).

The addition of five-spice does wonders to this typically laden dish, infusing it with a welcome warmth and suggestion of sweetness. The golden-brown cutlet is generously smothered in a homemade gravy, then anointed with tangles of house-pickled onions and microgreens.

Gilding the lily, District 36 boosts the dish with a side of crispy tater tots and two eggs (rice substitution is also available). While the meal was indeed a substantial one, it left just enough room for me to enjoy Mama’s crispy rolls, a delightfully shatteringly crisp concoction filled with pork, shrimp and mushrooms, and served with a light yet bright fish sauce (nước chấm) for dipping.

ALSO READ: How the fall of Saigon cultivated a culinary legacy in Orange County — and beyond

Tucked inside a Fountain Valley shopping center boating an array of Asian eateries, District 36 opened its doors in early May. Other notable dishes here include beef and chicken pho, a bun bowl, steak and eggs, pancakes with fruit compote, street grilled rice plate and Vietnamese coffee. Keep it on your radar for a place to get breakfast fare for lunch and dinner!

Also warranting a mention is the decor that nods to diner culture without ever careening into kitsch or parody. You’ll find plenty of vinyl-booth seating, diner-style chairs, teal-colored walls adorned with illustrations of pho and Lucky Strike cigarettes (a common ration for U.S. soldiers during the Vietnam War) and white subway tile along the main room’s divider. A prop telephone in the back invites customers to listen to a riddle, the solving of which earns a discount. Instead of ketchup, sriracha bottles sit alongside tins of chopsticks and stainless steel napkin dispensers on every table. (Ketchup also available at request.) All of this, along with the aforementioned chicken dish, helps create a place that feels both deeply familiar and distinctly new.

Hours: Open 10 a.m.-2 p.m. and 6 p.m.-9 p.m. Tuesday through Friday; 10 a.m. – 10 p.m. Saturday and Sunday.

Find it: 18912 Brookhurst St., Fountain Valley

The celebration will take place 2-4 p.m. at all of the chain’s 23 locations, according to representatives. The first 50 customers will also get cards good for one free shredded chicken or shredded beef taco with any purchase.

Founder Mary Vasquez will visit the original restaurant at 1039 W. Sixth St., Corona, for the celebration. Her son Javier Vasquez, who is chief executive officer, will join her.

The first Miguel’s Jr. was opened by Mary and her husband Mike Vasquez in 1975. Javier Vasquez said the exact date has been lost to time in a recent interview.

Mike Vasquez died in 2020, but at 82 Mary is still active in the company and appears in TikTok videos. She talks about the menu she created with her husband in a Facebook reel uploaded on July 12.

Recently, the chain began serving french fries and chicken bites in addition to its traditional menu of burritos and tacos. It also launched a line of merchandise.

Information: miguelsjr.com

There are five special dogs on the menu. The two I picked were the Angus Beef Chili Dog and the High Heat Dog.

The chili dog compares favorably with Wienerschitzel’s famous Original Chili Dog, but it’s a different experience. Shake Shack uses Vienna Beef dogs on a toasted potato bun. It slices the dogs down the middle and grills them.

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The chili seemed a little chunkier than Wienerschnitzel’s, and the dog came topped with a generous amount of crispy onions.

The High Heat Dog wasn’t five-alarm, but made the lemonade I got with it a wise purchase. It was loaded with chopped cherry peppers and topped with a creamy cheese sauce.

The other dogs on the menu include an Angus Beef Chili Cheese Dog, also featuring the cheese sauce, a Crispy Onion Cheese Dog and a Fried Pickle Dog.

While I was at Shake Shack, I got a limited-time Dubai Chocolate Pistachio Shake for an extra $9.99.

Each Shake Shack only serves 50 of them a day and when I placed the order at 11:35 a.m. I was told I was No. 49.

The shake is made with pistachio frozen custard blended with toasted kataifi shredded phyllo, topped with pistachio pieces and kataifi and served in a cup coated with chocolate. It wasn’t very thick and can be sipped, but it was served with a spoon that helped with the chocolate. The kataifi has a nice texture, kind of like Shredded Wheat.

Information: shakeshack.com

“We’re an authentic Tijuana taqueria. I grew up on both sides of the border and us Mexicans we’re obviously always eating tacos in Tijuana and I saw that gap here in Brea for that authentic taco, that mesquite-cooked carne asada,” said Ivan Flores, the founder and CEO of the small but growing taqueria chain, which will open in Brea by the first week of August.

Flores opened his first Tacomasa in Long Beach in 2021, followed by locations in El Segundo and Cypress. He’s also responsible for Blue Burro, a burrito taqueria, and the Buffalo Spot, which serves chicken wings, buffalo fries and shakes.

The new Tacomasa restaurant will sport an authentic taqueria style with tile floors and tile on the tables.

“You’re going to feel like you’re at a taqueria in Tijuana and that smell of the mesquite, the carne asada cooking is what’s going to bring you in,” he said.

At Tacomesa the tacos are authentic Tijuana-style dishes, which means they are cooked over mesquite and served in house-made tortillas and unless otherwise requested, they’re made “con todo,” which means with everything; onions, cilantro, guacamole and salsa.

Among the stars on his menu are the asada (steak) tacos.

“When it comes to tacos I’m a carne asada guy. A lot of places don’t use mesquite like in Tijuana which we use. And we have our own special guacamole that we use just for the asada and with our handmade tortillas every single bite is a special treat,” Flores said.

Also on the taco menu are nopal, tripe, adobada, chicken and tongue tacos. The menu also includes vampiros, which are a cross between a tostada and a quesadilla served on a crispy tortilla with melted cheese, plus the menu offers mulitas, made with two crispy tortillas sandwiching meat, cheese or other fillings. Tortas are also a popular items at Tacomasa and they’re made with mayonnaise, cheese, onion, cilantro, guacamole and salsa.

And of course Tacomasa has burritos and for those in Brea trying one for the first time at Tacomasa Flores recommends the adobada, a marinated pork burrito.

“We have the family recipe, it’s a lot of different spices and we marinate it for 48 hours. The marinade is what counts in the adobada,” he said. “Each bite takes you too heaven,” he added.

Tacomasa will open at 275 W Birch St., Brea. For more information go to tacomasa.com