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Mexican restaurant: Los Guachos Taqueria. Roasted pork, for tacos al pastor at Los Guachos Taqueria in Columbus, comes directly off the spit. ... brisket, chicken, chorizo, tripe, tongue, fish or ...
The iconic Mexican restaurant opened in the late '80s and helped launch modern Mexican food into the public eye in a major way. The menu continues to change and evolve, so don’t miss an ...
The Taco Stop's buzzing Midtown Fort Collins dining room is a far cry from the restaurant's roots, which took hold more than a decade ago after owners Cesar Lopez and Berenice Longoria tried their ...
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
The menu featured Tex-Mex items, made-from-scratch salsa, tortillas and sauces, and a range of other Mexican specialties. At one time, this chain had as many as 120 locations throughout the United States and was the second largest full-service Mexican restaurant chain within the United States during the late 1990s, second only to Chi-Chi's. [2]
Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery. [2] They are traditionally cooked in a "Disco" which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to form a wok like bowl on top of the pole with another disc about 8 to 10 inches (20 to 25 cm) below it.
There are places you go for tacos. And there are places you go for burritos. I scoured Google, Yelp, and TripAdvisor reviews to put together a list of the best burritos in every state (plus ...
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