FRESNO, Calif. (KFSN) — When Sam Toledo opened his first Toledo’s restaurant in 1991, he had no idea he would need more locations so people could enjoy his heavenly creations.
“I used to pray to God, just at least give me 10 years with this restaurant and I’ll be happy,” he said.
“Now we’re at 35 and still going,” says Senior Vice President Jesse Toledo. “My sister and I and my brother, we’ve been blessed.”
We visited Toledo’s newest location at Cedar and Nees in northeast Fresno, where they prepare enough food for an army.
“The process of albondigas is about two hours,” Sam said. “After that, you put the meatballs, then you add the cabbage, potatoes, tomatoes and cilantro.”
“When it’s raining outside, we post ‘cloudy with a chance of albondigas.” Jesse said. “We sell thousands and thousands of gallons. It’s so hearty. It feels like home.”
Sam has a special connection to many dishes.
He showed us the “Martha’s Special,” which is a breakfast enchilada with chorizo and egg.
Pork carnitas are also cooked for the masses.
“His carnitas are his uncle’s recipe from his carniceria in Mexico that taught him,” Jesse said.
“We put oranges,” Sam said. “We squeeze oranges with the salt. They have a lot of flavor. We make them really tasty.”
Sam also showed us Toledo’s burrito, which he says is one of his signatures.
It’s covered with a healthy helping of Sam’s onions and the bell pepper.
“We’re famous for our Toledo’s margaritas,” Jesse said.
There are more than 30 flavors offered.
Sam says he cooks his rice and beans very slowly.
Sam visits all three locations to make sure the dishes are consistent.
“It’s such a blessing to have such a great community that appreciates our food and our hospitality,” Jesse said.
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