Mexican restaurant – Mexico Virtual http://mexico-virtual.com/ Thu, 22 Sep 2022 13:00:12 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://mexico-virtual.com/wp-content/uploads/2021/10/profile.png Mexican restaurant – Mexico Virtual http://mexico-virtual.com/ 32 32 Best Mexican Restaurant in Every State – 24/7 Wall St. https://mexico-virtual.com/best-mexican-restaurant-in-every-state-24-7-wall-st/ Thu, 22 Sep 2022 13:00:12 +0000 https://mexico-virtual.com/best-mexican-restaurant-in-every-state-24-7-wall-st/ Special report September 22, 2022 9:00 a.m. According to figures compiled by DoorDash, the nation’s largest food delivery service, the food Americans missed the most during the pandemic lockdowns and restaurant closures was Mexican. In addition, according to the company, three Mexican-style dishes were among the 10 most frequently ordered dishes for home delivery in […]]]>

Special report

According to figures compiled by DoorDash, the nation’s largest food delivery service, the food Americans missed the most during the pandemic lockdowns and restaurant closures was Mexican. In addition, according to the company, three Mexican-style dishes were among the 10 most frequently ordered dishes for home delivery in the first six months of last year – breakfast burritos, spicy shrimp tacos and chicken fajitas.

If further proof is needed that we love Mexican food in this country, Mexico came in second to Italy as the country with the best food overall, according to Ranker readers responding to a survey conducted by the site two years ago. And Mexican cuisine is the second most popular “ethnic” cuisine in the United States after Chinese cuisine – and the favorite in some 27 states – according to an analysis of Google searches of different cuisines by the website Chef’s Pencil.

Of course, “Mexican” can mean different things to different people: sea urchin tostadas with bone marrow salsa at Cosme in Manhattan; black mole chorizo ​​enchiladas at Guelaguetza in Los Angeles; a five-item combo plate in the national chain Chevy’s Fresh Mex; even a keto salad bowl with adobo chicken at the ubiquitous Chipotle or a Mexico-first creation like a Quesarito or Crunchwrap Supreme at the local Taco Bell.

To identify the best Mexican restaurant in each state, 24/7 Tempo reviewed the nationwide top-rated restaurants in the Mexican category on Yelp. To be considered, restaurants had to be located in or near a city of at least 100,000 people. In states with few or no cities of this size, restaurants in small towns were also considered. Chains of more than a few units, food trucks, take-out locations without seats, pan-Latin or Central American establishments, and restaurants specializing in Korean-Mexican and other hybrid cuisines were eliminated from the list, just like Mexican markets unless they have restaurants in store.

Click here to see the best Mexican restaurant in each state

The resulting list includes establishments of all types – sleek contemporary restaurants, family-style neighborhood spots, stripped-down counter-service establishments. Some specialize in the cuisines of specific regions of Mexico. Some offer the standard fare we’ve come to expect, but especially well done. Some are inspired by the palate of Mexican flavors and invent their own dishes.

These restaurants range from casual to sophisticated, Americanized to authentic, but each is a place you’ll want to try.

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Hispanic Heritage Month Highlight: Rico’s Mexican Restaurant https://mexico-virtual.com/hispanic-heritage-month-highlight-ricos-mexican-restaurant/ Tue, 20 Sep 2022 02:14:03 +0000 https://mexico-virtual.com/hispanic-heritage-month-highlight-ricos-mexican-restaurant/ HILL CITY, SD — For more than 30 years, the United States has recognized September 15 through October 15 as Hispanic Heritage Month. It’s a time to honor the culture, history and contributions of Latin American communities in this country, like a couple in Hill City. Liz and Obegario cook food in their trailer Obegario […]]]>

HILL CITY, SD — For more than 30 years, the United States has recognized September 15 through October 15 as Hispanic Heritage Month. It’s a time to honor the culture, history and contributions of Latin American communities in this country, like a couple in Hill City.

The very first bill enacted for a time of year honoring Latin American citizens was in 1968, according to the U.S. House of Representatives. Originally submitted by Representative George Brown of California, President Lyndon B. Johnson signed it and designated the week of September 15 as “National Hispanic Heritage Week.” During the week, the Congressional Hispanic Caucus celebrated by highlighting the contributions to American life made by Latino citizens, and even drawing media attention to the legislature that would help the community.

In 1987, another representative from California came up with the idea of ​​extending the week to a month. His bill died in committee, but an Illinois senator amended it and after passing Congress, President Reagan signed it into law on August 15, 1988.

Traditionally, September 15 also holds significance for five countries of the Latin American diaspora. Guatemala, Nicaragua, Costa Rica, El Salvador and Honduras all declared their countries’ independence on this day in 1821. Mexico and Chile had declared theirs years earlier, on September 16 and 18. 1810.

To learn more about the month, the Library of Congress has partnered with several organizations like the Smithsonian Institution and the National Park Service to create a website so people know more.

For Liz and Obegario Simental, the food they serve stems from family traditions in their native Texas and Mexico.

“My whole family – my aunts, my cousin next door, they all cook barbacoa. San Antonio is good for barbacoa,” Liz explained. “My husband makes the carnitas. He’s from Zacatecas.

The tacos, burritos and tamales they make contain meat options like carne asada and chicken, but also more traditional options like carnitas (braised pork), al pastor (grilled pork) and the aforementioned barbacoa (cheeks or beef tongue).

The Simentals have called Hill City their home for over 40 years. Obegario worked in the forestry and sawmill industries and Liz in the restaurant business. Since 1999, she has been licensed to make and sell homemade dishes such as her tamales and even her salsa.

Over time, she moved into an actual building, then a larger one with multiple tables and a patio in downtown Hill City. However, when the pandemic hit the area, Obegario lost her job and Liz could no longer keep the restaurant going, leading them to open the trailer.

“I ended up staying there for fifteen years. But then when COVID hit I couldn’t keep the help up, so I was doing it on my own anyway,” she explained. “And my husband lost his job at the sawmill – he was a contractor. It was his idea – just find a place. We couldn’t find a place, so we bought a food trailer.

The name of their trailer is Rico’s Mexican Restaurant, also called “Mi Cocina Pequeña” (My Little Kitchen). When they first opened the new trailer earlier this month, they also made the decision to scale back their menu while continuing to use their family’s recipes.

And though they were hesitant to share their food and culture with the greater Black Hills region, they saw otherwise.

“So far everyone is happy. People come to the window, everyone is happy and so are we,” Obegario said. “We are cooking, as you see. arrived.

The couple follow where their caravan is going for the day on Facebook page.

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A mini Mexican restaurant offers culture and cooperation for children https://mexico-virtual.com/a-mini-mexican-restaurant-offers-culture-and-cooperation-for-children/ Mon, 19 Sep 2022 12:00:00 +0000 https://mexico-virtual.com/a-mini-mexican-restaurant-offers-culture-and-cooperation-for-children/ Start your day with LAist Sign up for How To LA, delivered weekday mornings. A a new restaurant has opened in Irvine to celebrate the independence days of Central America and Mexico. Well, to be precise, a miniature restaurant. The venue, Pocha, was buzzing until lunchtime. The plates were filled with chilaquiles, eggs, beans and […]]]>

A a new restaurant has opened in Irvine to celebrate the independence days of Central America and Mexico. Well, to be precise, a miniature restaurant.

The venue, Pocha, was buzzing until lunchtime. The plates were filled with chilaquiles, eggs, beans and tacos. Some of these plates ended up on the floor but were quickly picked up by servers.

Four-year-old Carmel Gonzalez took charge.

“Mom, what do you want to drink?” she asked.

“I would like horchata,” said her mother, Gladys.

Here at Pocha, an interactive exhibition at Pretend City Children’s Museum in Irvine, all food items are inedible and made of plastic, rubber and fabric. The exhibition is a reduced version of Claire Risoli’s restaurant Pocha LA at Highland Park.

The museum proposed the project to Risoli then dined at his restaurant to come up with ideas to recreate it for children.

“I love the idea of ​​being able to teach diversity and culture, inclusion and equality through food,” Risoli said when opening the exhibit on Friday.

The Pocha LA kid’s version kitchen includes a warming table where kids can pretend to prepare food.

That’s the idea behind the restaurant in Pretend City, which changes periodically to showcase dishes from different cultures (the previous restaurant’s theme was Korean barbecue).

About these roots

Pocha, or male pocho, is a sometimes pejorative term for Mexican Americans deemed to have forgotten their roots, such as not knowing Spanish. But Risoli has come to embrace her pocha identity.

“I realized that we were all pochos, that we were all something else, that we were all from somewhere else or that our family was,” she said. “So it’s just about learning to be who you are, owning it, and having fun with it.”

In addition to learning about the many cultures that make up Orange County, Pretend City COO Maria Tinajero-Dowdle said playing in the mock restaurant helps teach children cooperation.

“You see kids who don’t even know each other and it’s like someone is taking the order, someone is cooking, someone is serving the other person’s parent,” she said.

In the crowded dining room, Carmel’s brother, Thomas, 3, served a plate full of what looked like everything on the menu to their father, Eduardo. He said they like to pretend to cook and serve food.

An Asian man in a white shirt stands smiling with his arms on the shoulders of a 4 year old Asian girl, who is also smiling.  She is wearing a blue apron and has a plate full of fake food in her hands.

Albert Yoo and his daughter Charlotte, 4, at the cafe at the Pretend City Children’s Museum.

“I think pretending they’re doing this reminds them of their parents and grandmothers,” he said.

How to visit


The Pretend City Children’s Museum’s Pocha mini-restaurant will be open until spring 2023.

Address:
29 Hubble, Irvine, CA 92618
(near the center of the Irvine spectrum)

Hours:
Wednesday to Sunday
10 a.m. to 12:30 p.m. and 1:30 p.m. to 4 p.m.

Tickets:
$19.95 (children under 1 are free)
Reduced rate for seniors, military and families presenting their EBT card

More details on how to visit are available on the museum website.

What questions do you have about Southern California?

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Miss Margarita is everything a Mexican restaurant should be https://mexico-virtual.com/miss-margarita-is-everything-a-mexican-restaurant-should-be/ Mon, 12 Sep 2022 09:21:46 +0000 https://mexico-virtual.com/miss-margarita-is-everything-a-mexican-restaurant-should-be/ Want an authentic Mexican? Look no further than Miss Margarita’s revamped menu at Delhi’s GK-2. And don’t forget to pair the food with their progressive cocktails while you’re at it. One of the tragedies of the Indian restaurant scene is that there are so few Mexican restaurants (no, Tex-Mex is not Mexican). It is, after […]]]>
Want an authentic Mexican? Look no further than Miss Margarita’s revamped menu at Delhi’s GK-2. And don’t forget to pair the food with their progressive cocktails while you’re at it.

One of the tragedies of the Indian restaurant scene is that there are so few Mexican restaurants (no, Tex-Mex is not Mexican). It is, after all, a kitchen that should please us. And, yet, Mexico did not take as it should.

And then comes Miss Margarita and rewrites the story. Barely a year old, this restaurant has not only withstood stiff competition from the M-Block market of GK-2 (Diva, Sidecar, Fig & Maple, Mensho Tokyo, to name a few), but it also flourished and earned a loyal following. customer base. The friend I generously offered to take to check out their new menu turned out to be a regular.

Chef Noah Barnes is the culinary genius behind Miss Margarita.

The menu is from super talented chef Noah Barnes. Noah’s love for Mexican cuisine is evident on the menu at Miss Margarita. Speaking of the new menu, he says, “The influence behind the new dishes is to introduce the different styles of cooking meat from different regions of Mexico, from open-fire barbecuing to slow-cooking vegetables. With these dishes, we dove into the simpler, more rustic Mexican foods and preparations.

After tasting the menu, I can say that the dishes have a soul — and the soul is decidedly Mexican.

Miss margarita has a great tequila bar.
Miss Margarita has an excellent tequila bar.

For drinks, we stuck to the Pineapple Ginger Jalapeno Margarita and the Spicy Cucumber Agave, the latter made with premium Patron Reposado tequila. Both drinks were excellent, among the best I’ve had in a long time, but completely different from each other. While the pineapple drink was a bold burst of flavor, the cucumber one was a calmer, more confident drink that didn’t need any bells and whistles to impress.

Calling itself India’s first tequila bar, Miss Margarita celebrates all things tequila with a wide selection of cocktails and shots. Besides the drinks we drank, there are also Devils Double, Kafir Lime Mimosa Margarita, Spicy Berry Blast Slushy, Mojitorita Slushy and many more. And then there’s the Gigante Bull Dog Margarita, a classic lime margarita served in a liter glass with two Corona beers! Long live Mexico, I say.

We started the meal with an excellent guacamole. What stands out at Miss Margarita are the colorful nachos, served with a side of tomato and jalapeno salsas.

Shrimps with tequila at miss margarita.
Shrimps with tequila at Miss Margarita.

The prawns salsa roja tequila, which came next, were flambéed at the table — quite the performance! I would like to say that anything with tequila tastes great, but the truth is that the prawns were prepared with great skill and without Indianizing the flavor.

Filet with red onion and cilantro salsa at miss margarita.
Filet with red onion and cilantro salsa at Miss Margarita.

The Jalapeno & Cilantro Carne Asada – a thinly sliced, spice-rubbed juicy barbecue fillet served with a red onion and cilantro salsa – was the star of the afternoon. The tenderloin had been perfectly cooked, neither too much nor too little — and we all know how hard that is to find in this part of the world.

The Yucatan-style grilled pork belly and jalapeno skewers followed last, but by then we were too stuffed to fully tweak it. Sure, the taste was great, but I wonder if the restaurant would consider serving smaller pieces of pork belly for easier consumption.

Some of Miss Margarita's new dishes.
Some of Miss Margarita’s new dishes.

Fans of fajitas and tacos need not despair. Everything is here. Recommended dishes include stuffed chili skewers in roasted chipotle and tomato sauce (a black chili stuffed with corn and black beans, topped with melted cheese) and street-style corn elotes (sweet corn on the cob topped with crumbled feta , spices to rub, lime and coriander). For meat lovers, there’s also Tenderloin Birria Taco, a crispy pan-fried tortilla stuffed with perfectly braised pulled tenderloin, stringy Queso Blanco, and onion-cilantro salsa, and served with a dipping soup consommé. with ancho pepper; Roasted Bean and Cilantro Enchiladas, a tortilla wrapped around a filling and covered in chili sauce, with pieces of roasted tenderloin, black bean and onion salsa, cheese and jalapeno; and, last but not least, Seared pork tenderloin with roasted peppers, onions, tomatoes, chipotle marinade, salsa and lime.

The Tres Leches I wanted for dessert was not available – but that only means I will be returning to Miss Margarita soon.

Overall rating: ⭐⭐⭐⭐⭐ (Max: 5 stars)
Food: 9/10
Serving: 8/10
Interior/Deco: 8/10

Atmosphere: 8/10

Read more.

Bombay Taco Company has a Mexican soft shell and an Indian heart

A gastronomic tour in Mexico City

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It’s a real family affair at Bemidji’s new Tapatios Mexican restaurant – Bemidji Pioneer https://mexico-virtual.com/its-a-real-family-affair-at-bemidjis-new-tapatios-mexican-restaurant-bemidji-pioneer/ Fri, 09 Sep 2022 16:56:00 +0000 https://mexico-virtual.com/its-a-real-family-affair-at-bemidjis-new-tapatios-mexican-restaurant-bemidji-pioneer/ BEMIDJI — Ruben Aceves II, owner and chef of the recently opened Tapatios restaurant in Bemidji, says his specialty is not on the menu. “My specialty is working out,” Aceves said with a laugh. “We knew it would be a lot of work to open our restaurant.” Aceves and his wife, Cecilia, opened their business […]]]>

BEMIDJI — Ruben Aceves II, owner and chef of the recently opened Tapatios restaurant in Bemidji, says his specialty is not on the menu.

“My specialty is working out,” Aceves said with a laugh. “We knew it would be a lot of work to open our restaurant.”

Aceves and his wife, Cecilia, opened their business at 1204 Paul Bunyan Drive NW last weekend after nearly a year of planning. The three eldest of their five children – Reuben III (22), Brian (20) and Jonathan (18) – are also heavily involved, as is Reuben III’s wife, Sarah. The youngest Michael (14) and Vanessa (11) are enrolled in Bemidji schools.

Tapatios Mexican Restaurant is located at 1204 Paul Bunyan Drive NW in Bemidji.

Annalize Braught / Bemidji Pioneer

Reuben II and Cecilia grew up on the same street in the Mexican town of Guadalajara, Jalisco, where the locals are nicknamed Tapatios.

They left Mexico when their eldest son was a baby and moved to Illinois in 1999, where Reuben II joined his sister working at a Mexican restaurant. It was there that he honed his cooking skills, although he said he learned some things from his mother in Guadalajara.

In 2009, the growing family moved to Minnesota to open their own restaurant, Little Fiesta, in Little Falls. They sold it in 2020, and after spending a short time in Texas, they started looking for a new restaurant in the northern states.

091022.N.BP.TAPATIOS - 3.jpg

The recently opened Tapatios Restaurant in Bemidji is open seven days a week, 11am-9pm Sunday-Thursday and 11am-10pm Friday-Saturday.

Annalize Braught / Bemidji Pioneer

“We didn’t like Texas,” Cecilia said. Too hot. So we decided to come back to Minnesota.

When they passed through Bemidji on their quest for a new location, they decided this was the place for them.

“We saw the beautiful lake and loved this town immediately,” Cecilia said. “We wanted to wait for the perfect place to name our restaurant Tapatios.”

Jonathan agreed saying, “I mostly liked Bemidji because of her beauty. It’s in the middle of the woods. It is very picturesque. Just watch out for deer.

091022.N.BP.TAPATIOS - 4.jpg

The recently opened Tapatios Restaurant in Bemidji currently caters to around 55 customers and has been very busy in its first week. Owners hope to add patio seating next year.

Annalize Braught / Bemidji Pioneer

The restaurant currently seats around 55 customers and has been very busy in its first week with people queuing at the door at times during the dinner rush. Owners hope to add patio seating next year.

It is open seven days a week, 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

For more information and to see the full menu, visit

perduapatiosmn.com.

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Birria Tops Sonoran Hot Dogs at This Mesa Mexican Restaurant https://mexico-virtual.com/birria-tops-sonoran-hot-dogs-at-this-mesa-mexican-restaurant/ Fri, 09 Sep 2022 16:25:00 +0000 https://mexico-virtual.com/birria-tops-sonoran-hot-dogs-at-this-mesa-mexican-restaurant/ Word on the streets this fall is that there’s a new birria competitor going mano-a-mano against other ramen favorites and braised beef tacos with a spicy punch. Enter the Birria Sonoran hot dog. This new creation can be found on Tacos and hot dogs Los Mayitos at Mesa. The restaurant, which opened in 2021, serves […]]]>

Word on the streets this fall is that there’s a new birria competitor going mano-a-mano against other ramen favorites and braised beef tacos with a spicy punch.

Enter the Birria Sonoran hot dog.

This new creation can be found on Tacos and hot dogs Los Mayitos at Mesa. The restaurant, which opened in 2021, serves both traditional Sonoran recipes and unique dishes.

Raymond Jimenez, a former Sheraton hotel and resort employee turned entrepreneur, combined Sonora’s hot dog with cheese and birria and is now serving what may be the first dunkable in the Phoenix metro.

Similar to its counterpart, the birria taco, the bacon-wrapped hot dog topped with birria “is drenched in the consome,” says Jimenez. “We have regular customers as test subjects; they tried and loved it. So this will be part of our new secret line that we are launching. »

Click to enlarge

Raymond Jimenez, his wife and daughter moved their cell phone business to a physical location in Mesa in 2021.

Michael Madriaga

For $7, customers can enjoy a seven-hour-prepared birria in three to four minutes, thanks to the restaurant’s morning meal preps.

“So we start very early in the morning since we receive our deliveries for our meat,” says Jimenez. “Because you have to cook the birria slowly, and you can’t cook it too fast, otherwise the meat won’t be tender.”

The birria recipe for chuck roast beef slow cooked in oil and water comes from relatives in Tijuana.

“The first batch takes three hours because we add spices, then simmer it for another four hours with our family blend of chili and spices,” says Jimenez. “The biggest seller for us is our birria.”

Birria can be eaten in a stew with shredded meat, where people dip rolled tortillas in the broth. Slow-cooked meat can be used in the cheesy quesabirria, taco rolls, and ever-popular birria ramen, a natural fit of adding ramen noodles to the rich broth.

Click to enlarge

At Tacos & Hot Dogs Los Mayitos, bacon-wrapped hot dogs are topped with beans, grilled onions, tomatoes, green salsa, guacamole, mayonnaise, mustard and ketchup.

Michael Madriaga

The new mix of birria and hot dog starts with a traditional Sonoran hot dog, where a sausage is wrapped in bacon and served in a toasted bun.

“Here in Mesa, we only found one Sonora hot dog with the bread we like, which is what they use in Sonora,” says Jimenez. He searched the whole valley for the perfect bread without success. Then he found the perfect buns in Tucson.

“We have it imported here twice a week,” he says. “Everything here comes in sheets like the bolillo does. We cut it and serve it. We like our bread fresh, so we cut it to order and toast it because it adds a bit more flavor.”

Bread is a crucial part of the mesa-born treat, as it retains its structure when it absorbs the beef broth from the birria.

The mountain hot dog is then topped with melted Monterrey jack cheese, grated birria meat, onions and cilantro.

Click to enlarge

A bacon-wrapped hot dog and a Mexican Coca-Cola in a glass bottle give a taste of Sonora.

Michael Madriaga

“I would also top it with salsa verde, which we make here every other day, that’s tomatillo, serrano chile and other spices that my wife adds to it,” says Jimenez.

And if you want it spicier, opt for the red sauce

“People who eat our birria top it if they want a little heat on the adobo birria. The salsa is made with red Chili de Arbol, tomatoes and other spices,” he says.

Additional salsas, plus veggies and condiments are served in an open-ice salsa bar.

Los Mayitos sells six different Sonoran hot dogs, with a Regular Dogo starting at $4.

Jimenez, along with his wife and daughter, started selling food out of a taco trailer in Glendale in 2020, then moved into the brick-and-mortar location in Mesa in 2021, with the help of loved ones and of their in-laws. Together they bring a taste of home to the valley.

“My wife and daughter are from Navojoa in Sonora,” says Jimenez. Navojoa is approximately 550 miles south of Phoenix, east of the Gulf Coast of California.

“There are a lot of Sonoran hot dogs in this area,” he says, “and now they’re in Mesa.”

Tacos and hot dogs Los Mayitos

330 Gilbert Road South, Mesa
623-272-6028
tacoshotdogslosmayitos.com

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Mexican restaurant Placentia calls salsa the secret ingredient to street taco success in Los Angeles and Orange counties https://mexico-virtual.com/mexican-restaurant-placentia-calls-salsa-the-secret-ingredient-to-street-taco-success-in-los-angeles-and-orange-counties/ Wed, 07 Sep 2022 19:39:32 +0000 https://mexico-virtual.com/mexican-restaurant-placentia-calls-salsa-the-secret-ingredient-to-street-taco-success-in-los-angeles-and-orange-counties/ PLACENTIA (KABC) — When it comes to street tacos, Taqueria De Anda prides itself on being home to the most authentic Mexican taco in Orange County. What started as a taco cart in Mexico, morphed into a taco truck in Fullerton, is now a growing taco empire with 13 locations in Southern California. “Their salsas […]]]>

PLACENTIA (KABC) — When it comes to street tacos, Taqueria De Anda prides itself on being home to the most authentic Mexican taco in Orange County.

What started as a taco cart in Mexico, morphed into a taco truck in Fullerton, is now a growing taco empire with 13 locations in Southern California.

“Their salsas are probably some of the best I’ve tasted in Orange County,” said regular boss Pedro Garcia of Anaheim.

Topping the menu at Taqueria de Anda is their carne asada street taco.

It may look like a simple taco, but it’s packed with massive flavor packed with three toppings – cilantro, onion, and their secret ingredient – house salsa.

“Salsas come from my mother,” said Jaime De Anda, CEO of Taqueria De Anda. “When we started growing up, she started giving us the recipes. To this day, we have a commissary where we make the salsas for all the places.”

Their secret recipe comes in two flavors – salsa roja is tangy and salsa verde is mild.

What makes a street taco authentic? The answer is quite simple.

“The original (street) taco is supposed to be eaten in three bites,” De Anda said. With great humor, he explained that any street taco that takes more than three bites is considered “Americanized.”

For more traditional family meals, check out other popular items at taqueriadeanda.com.

TAQUERIA DE ANDA

714-871-4211

info@taqueriadeanda.com

instagram.com/taqueriadeanda

facebook.com/tacosdeanda

Copyright © 2022 KABC Television, LLC. All rights reserved.

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Shimmering Modern Las Vegas Mexican Restaurant in Deep Ellum Dallas https://mexico-virtual.com/shimmering-modern-las-vegas-mexican-restaurant-in-deep-ellum-dallas/ Wed, 07 Sep 2022 19:27:56 +0000 https://mexico-virtual.com/shimmering-modern-las-vegas-mexican-restaurant-in-deep-ellum-dallas/ A Las Vegas restaurant group is opening a grand Mexican restaurant on the edge of Deep Ellum in Dallas. Called La Neta Cocina Y Loungeit’s owned by the 81/82 group, founded by industry veteran Ryan Labbe, and will open in the new three-building development called The Epic in 2023. This is Labbe and the 81/82 […]]]>

A Las Vegas restaurant group is opening a grand Mexican restaurant on the edge of Deep Ellum in Dallas. Called La Neta Cocina Y Loungeit’s owned by the 81/82 group, founded by industry veteran Ryan Labbe, and will open in the new three-building development called The Epic in 2023.

This is Labbe and the 81/82 Group’s first venture outside of its flagship Las Vegas location, which opened in 2021.

According to a statement, the restaurant will offer the same “unapologetically unique” experience as the Vegas original. Here’s a good phrase: local ingredients with bold flavors from the frontier will indulge the senses with exciting flavors and craving dishes offering a range of options for every palate.

The menu understand :

  • ceviche with choice of shrimp or cauliflower, it’s cool to have the choice
  • fajitas
  • lobster enchiladas
  • flank steak with chorizo
  • “trash potato” garnished with lobster and flank steak
  • Oysters
  • calamari
  • albondigas/meatballs
  • beef or tuna tartare, also fresh to offer choice

A quintet of “for the table” dishes includes paella, whole fish, prime rib barbacoa with polenta, and a taco spread with choices of steak, shrimp, chicken, and mushrooms.

They are open for lunch and brunchwith breakfast tostadas, hash of barbacoa, waffle bread pudding and avocado toast.

The dishes are said to be elegantly plated works of art.

The cocktail menu is centered around tequilas and mezcals, with fresh, seasonal ingredients. In Vegas, they have three margaritas on tap, including one with mango puree.

The release says the design hopes to transcend its everyday guests into a luxurious culinary and visual escape meant to feel like you’re in the heart of the jungle in Tulum, Mexico. Transcend seems like a weird verb choice, but totally understand what they’re saying.

They will incorporate nature into the dining experience with lively accents, including a living wall art installation featuring lush vegetation that they hope will create the ultimate escape from reality.

Labbe is a prodigy who started his career as a consultant working for hotel groups such as The Light Group, Wynn, Hakkasan and Drais. In addition to La Neta, they also have another Mexican concept called Mas Por Favor, which they inadvertently opened at the start of the pandemic in January 2020.

Labbe says he’s been waiting for an opportunity to expand the La Neta brand and thinks The Epic in “downtown Dallas” is perfect. Yes yes, it’s actually just outside of downtown, but rest assured, it’s from Vegas.

“We look forward to entering the Dallas community and serving the needs of locals and tourists alike,” he said. “We are honored to add to the culture that extends to the wide selection of restaurants in the area and plan to deliver a unique and unapologetic dining experience in the heart of Dallas.”

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Stoney Creek’s authentic Mexican restaurant is moving https://mexico-virtual.com/stoney-creeks-authentic-mexican-restaurant-is-moving/ Fri, 02 Sep 2022 19:34:50 +0000 https://mexico-virtual.com/stoney-creeks-authentic-mexican-restaurant-is-moving/ Preferred region How does this work? By Nathan Sager Published on September 2, 2022 at 3:28 p.m. Hamilton foodies’ consideration for a take-out Mexican family restaurant in Stoney Creek has moved them… to a larger location that will have room for a sit-down meal. Maria Tortas Jalisco, located at 432 Hwy. 8, will move to […]]]>


By Nathan Sager

Published on September 2, 2022 at 3:28 p.m.

Hamilton foodies’ consideration for a take-out Mexican family restaurant in Stoney Creek has moved them… to a larger location that will have room for a sit-down meal.

Maria Tortas Jalisco, located at 432 Hwy. 8, will move to a bigger location this fall, as TasteHamOnt reported on Thursday. Their last service at the old location will soon be on Sunday (September 4).

New location and feature details are yet to be announced. Since opening by the mother-daughter team of Maria Ojeda, Helen Tafolla and Angelina Boce, Maria Tortas Jalisco has been take-out only, with just six stools in its place in a small plaza off the Queen Elizabeth Highway that connects Hamilton with Halton and Niagara regions.

“I can’t wait to have dinner and not use my car hood as a table,” TasteHamOnt joked Thursday.

Maria’s reviews on Google Reviews, Sirved, and Restaurantiji range from 4.6 to 4.8, and a 2018 CBC News report said he was hugely popular with Mexican farmworkers who yearn for a bit of home while working in southern Ontario.

Ojeda is a Mexican expat with 30 years of experience in the hospitality industry in Southern Ontario. The boutique’s name refers to her home state in western Mexico, as she grew up in Guadalajara, a metropolitan area of ​​5 million people. Maria Tortas Jalisco claims that its flavors and ingredients are true to the region of origin of Ojeda. Boce and Tafolla, both California natives, complemented this by creating menu items inspired by their home state, including burritos.

(Reader’s Digest Version: Burritos originated in California cuisine. They are also an indigenous food in the border town of Juárez, Mexico, located near El Paso, Texas, about 1,500 miles north of Guadalajara This is further than Toronto east of Thunder Bay.)

Restaurant hours are generally 11 a.m. to 8 p.m. six days a week, while being closed on Mondays. Marias Tortas Jalisco also offers take-out taco kits; more information on the menu is available at mariastortasjalisco.com.

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Mexican restaurant Montrose expands into now-closed Max’s Wine dive space https://mexico-virtual.com/mexican-restaurant-montrose-expands-into-now-closed-maxs-wine-dive-space/ Fri, 02 Sep 2022 16:07:36 +0000 https://mexico-virtual.com/mexican-restaurant-montrose-expands-into-now-closed-maxs-wine-dive-space/ Cuchara’s dining room at 214 Fairview in Montrose. Photo by Sofia van der Dys. Cuchara, the Mexico City-themed restaurant at 214 Fairview in Montrose, is about to expand. Owner Ana Beave she said and her partner Charlie McDaniel bought out the lease from Lasco Enterprises Max’s Wine Dive the next door. According to Beaven, the […]]]>

Cuchara, the Mexico City-themed restaurant at 214 Fairview in Montrose, is about to expand. Owner Ana Beave she said and her partner Charlie McDaniel bought out the lease from Lasco Enterprises Max’s Wine Dive the next door. According to Beaven, the deal was finalized on Wednesday, August 31.

This, of course, means the Montrose location of Max’s Wine Dive is closed, leaving only the original at 4720 Washington Avenue. It is owned by Lasco Enterprises and is closely monitoring the closure of its last The Tasting Room wine barwhich was located in CityCentre.

Max’s Wine Dive on Fairview in Montrose. File photo courtesy of Max’s Wine Dive.

At press time, the Lasco Enterprises website was not loading due to an error, but the Max’s Wine Dive website indicates that the Fairview location has been removed. At that time, she and Boiler House Texas Grill & Wine Garden in San Antonio are the only remaining restaurants of Lasco Enterprises. We have asked the company’s public relations representative for comment on the sale of the lease, as well as the future of the original Max’s Wine Dive on Washington, and will update this article if we receive the information.

While that means one less restaurant in Montrose, it’s an exciting opportunity for Beaven and McDaniel. “We will be expanding Cuchara, as well as adding a private room and party room for wedding receptions and other events. We will be using it for our next 10 year anniversary party on September 15 and then closing it for a major refurbishment,” she said, adding that she cannot predict when the refurbishment will be complete for the moment. Once complete, Cuchara will also benefit from a private dining room that can accommodate 20-25 people.

ana beaven and charlie mcdaniel
Ana Beaven and Charlie McDaniel at Cuchara’s 9th birthday party in 2021. Courtesy photo.

Beaven’s sister, Cecilia, is an artist whose contributions have greatly defined Cuchara’s look and brand image. While Beaven says her sister isn’t currently available to decorate the old Max’s due to teaching at the Art Institute of Chicago, she hopes Cecilia will have some time to decorate the space with a party. of his signature, Mexican-inspired art next year.

This is the second major development from Beaven and McDaniel in recent weeks. They are also opening Cucharita, a cozy breakfast restaurant also offering caviar service and cocktails, at 315 Fairview. The space was once home to Pepper Twins. At the moment, Beaven plans to open with a full breakfast menu on October 1, although a speakeasy event to launch its caviar service is planned for September 29. Served with the caviar are mini corn cakes, corn pancakes, corn flan and corn macaron shells. for guests to make their own caviar-filled creations.

Cucharita’s opening celebration (which is on the same day as Cuchara’s 10th anniversary) includes live musical performances of “Fly Sweet Bird to the land of no return.” Composer Macarena Palazuelos Romero performs live alongside the soprano Priscilla Salisbury and cellists Cony Knight and Miriam Salinas.

According to Romero, the story is that of a bird leaving its home in search of its wings. Along the way, different natural scenarios that challenge the bird to face its fears and ego. “My friend Julio Moreno owns a theater in Mexico City called The Vault and created the visual concept for it,” Beaven explained. Moreno will also be present.

Beaven publishes the performance schedule and details on how to reserve a spot next week. Those who want to be among the first to receive this information would do well to sign up for Cuchara emails. Beaven expects all performance times to sell out very quickly.

After the first party, on September 18, Cucharita organizes a “Girlie Market” in the new space from 10 a.m. to 6 p.m. “We invited a girl from CDMX (Mexico City) whose company is called “3 Hermanas Brand” and the artisan Bertha Medina,” Beaven said. “We’ll have vintage stuff and a dried flower bar from Ponderosa, along with coffees, cocktails, breads, cakes, salsas and marmalades. people to come see the space and be part of the opening.

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