Since 1941, the Molina family has been turning out tasty, family-friendly Tex-Mex, and at the heart of any great Tex-Mex restaurant are the chips and salsa. Molina's chips are made fresh daily. Extremely thin and crisp without the slightest hint of oil, they break if you dip them too vigorously in the salsa, and that's exactly what makes them so good. For the dip, you can take your pick between the original, a vinegar-based salsa spiked with fiery jalapeños, or the salsa fresca, a chunkier version made with fresh roasted tomatoes and jalapeños, along with dry roasted arbol and pasilla peppers. Those wanting a green salsa can request that, too. It's called "salsa a la Michael" and is made with tomatillo, avocado and roasted jalapeños.