I've found Doña Rosa (of the El Cholo family) to be perfectly good for a quick fix. Probably the only place in Pasadena to get pozole and a beer after 10pm.
A recent carnitas burrito brought the unexpected strong flavor of orange zest. I'm certainly no expert, but I've had a few mexican meals in my time and this was new to me. I didn't quite know what to make of it. Is this a traditional preparation or an innovation? Or a mistake? Have I been eating unrefined carnitas all my life?
corner of Del Mar/Arroyo Pkwy