Mendocino Farms, located at 24250 Valencia Blvd, is a family business. Mario Del Pero and Ellen Chen created the concept in 2003, determined to lead through empowerment and build a thriving business from just a good idea and a lot of passion. The company uses earth-grown and non-modified ingredients, sourcing them locally. 

When you first walk into Mendocino you are welcomingly greeted by staff members redirecting your attention to the menu choices off to the side wall. The choices vary between an avocado & quinoa superfood ensalada to a prosciutto & chicken sandwich. Following right behind with a vegan option which is called the Vegan Banh Mi. The sandwich contains baked tofu with vegan aioli, sweet chili sauce, pickled daikon, carrots, cucumbers, jalapeños, Thai basil, cilantro on panini-pressed ciabatta bread. 

A very recommended food item thats labeled as a workers favorite is a turkey avocado salsa verde sandwich which starts off with roasted turkey breast, smashed avocado, smoked gouda, cotija cheese, Mama Lil’s sweet hot peppers, jalapeño salsa aioli, tomatoes, shredded romaine, red onions, finished off on panini-pressed sourdough bread.

Another staff recommended food item is called the impossible taco salad which includes plant-based impossible chorizo, housemade superfood krunchies, chopped romaine, curly kale, succotash with roasted corn, black beans, jicama, red onions, cilantro, grape tomatoes and avocado. The sandwich is also served with a side of salsa verde.

Their beverage items include raspberry lime spindrift, orange mango spindrift, lemon spindrift and the regular bottled water. 

Once the food was ready, the worker kindly brought me the food which was nicely displayed on a tray. The workers had cut the sandwich down the middle which I thought was a nice touch. Immediately after my first bite I was in love. The salsa verde went so well with the sandwich especially the fact that it was on sourdough bread.