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 Mexican Lunch Specials

Change Page: < 12 | Showing page 2 of 2, messages 31 to 41 of 41
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brisketboy

  • Total Posts: 1055
  • Joined: 6/11/2007
  • Location: Austin, TX
Re:Mexican Lunch Specials Mon, 04/4/11 10:06 AM (permalink)
I have to agree with doggydaddy. Here in Austin breakfast tacos are BIG BIG BIG. People walk out of Rudy's up the street with sacks of these things to take to work. Inexpensive, tasty and a really good way to suck up to the boss and your co-workers. Ask me I know.
 
#31
    pnwchef

    • Total Posts: 2230
    • Joined: 3/16/2011
    • Location: Kennewick, WA
    Re:Mexican Lunch Specials Mon, 04/4/11 10:13 AM (permalink)
    DD, we do a Breakfast Burrito everyday and they are great sellers. WE also have a breakfast croissant, muffin and biscuits sandwiches. This is a very fast pace food service, they wait for nothing, break time is 20 minutes. We also offer French toast, pancakes, sausage, biscuits, bacon, Chicken Fried steak , eggs any style, three types of omelets, hashbrowns. We are looking into Migas and Chilaquilas, do you have some good ideas for a good speedy way of doing these ????????  Thanks............pnwc
     
    #32
      brisketboy

      • Total Posts: 1055
      • Joined: 6/11/2007
      • Location: Austin, TX
      Re:Mexican Lunch Specials Mon, 04/4/11 10:19 AM (permalink)
      How about carne gusada. Cheap and easy to make. With a side of rice and beans and a couple of flour tortillas.
       
      #33
        pnwchef

        • Total Posts: 2230
        • Joined: 3/16/2011
        • Location: Kennewick, WA
        Re:Mexican Lunch Specials Mon, 04/4/11 10:31 AM (permalink)
        BB, she makes a good Carne Gusada, that would be a good idea. She wants to make homemade flour tortillas, that would be the perfect dish for them..............Thanks ...........pnwc
         
        #34
          mar52

          • Total Posts: 7593
          • Joined: 4/17/2005
          • Location: Marina del Rey, CA
          Re:Mexican Lunch Specials Mon, 04/4/11 12:52 PM (permalink)
          You're getting me hungry!
          Now that we're on breakfast, how about Machaca, both on a plate or wrapped up in a burrito?
           
          I've encountered two quite different types of machaca. The type I'm thinking about for breakfast is shredded beef and onions scrambled with eggs.
           
          I don't know the cost of foil, but the Two Hot Tamale chefs, Mary Sue Milliken and Susan Feniger  (Think Border Grill in Santa Monica and others which I've not eaten at)  put their name on breakfast burritos served at Whole Foods Market at the help yourself breakfast counter.  They are sitting in a small steam table ready to be put in to your shopping cart.
           
          Unfortunately for me, their burrito's are not machaca. They're chicken sausage, cheese and eggs.
           
          Thinking of that same steam table, they also have trays of what they call Creme Brulee Bread Pudding which is like a custardy cubed bread pudding.  I'm guessing that would be easy to make up ahead and serve up quickly.
           
          #35
            mar52

            • Total Posts: 7593
            • Joined: 4/17/2005
            • Location: Marina del Rey, CA
            Re:Mexican Lunch Specials Mon, 04/4/11 12:58 PM (permalink)
            I forgot to mention that the shredded meat seems like a stewed chuck roast.  Possibly stewed with tomatoes, onions, peppers and Mexican oregano.
             
            Guess it's similar to Migas.
             
            I need to stop this!
             
            #36
              pnwchef

              • Total Posts: 2230
              • Joined: 3/16/2011
              • Location: Kennewick, WA
              Re:Mexican Lunch Specials Mon, 04/4/11 8:23 PM (permalink)
              mar52


              I forgot to mention that the shredded meat seems like a stewed chuck roast.  Possibly stewed with tomatoes, onions, peppers and Mexican oregano.

              Guess it's similar to Migas.

              I need to stop this!

              Mar, The meat could be "Birria" the meat just fall apart like stew meat..........
               
              #37
                doggydaddy

                • Total Posts: 1847
                • Joined: 6/11/2006
                • Location: Austin, TX...got smoke?
                Re:Mexican Lunch Specials Tue, 04/5/11 9:26 AM (permalink)
                 
                  Migas is incredibly simple and from what I know about chilaquilas, there seems to be little difference. Both use up yesterday's tortilla chips and take no longer than scrambled eggs or a regular omlette.  You just mix in the tortilla chips with the egg and cheese. The chips soften in the proces, giving it a unique texture.   This is where you take it from there, I will use jalapeno, chorizo, green onion, top it with salsa and/or more.  I think chilaquilas is similar but it uses more sauce.
                Think about a Denver sandwich, with cheese on a nice bun.
                 
                mark
                 
                <message edited by doggydaddy on Tue, 04/5/11 9:27 AM>
                 
                #38
                  applesd

                  • Total Posts: 5
                  • Joined: 4/5/2011
                  • Location: Richmond, VA
                  Re:Mexican Lunch Specials Tue, 04/5/11 10:38 AM (permalink)
                  At my fav local Mexican place, I love the tilapia tacos on their lunch menu.
                   
                  #39
                    pnwchef

                    • Total Posts: 2230
                    • Joined: 3/16/2011
                    • Location: Kennewick, WA
                    Re:Mexican Lunch Specials Tue, 04/5/11 10:44 AM (permalink)
                    doggydaddy


                     
                    Migas is incredibly simple and from what I know about chilaquilas, there seems to be little difference. Both use up yesterday's tortilla chips and take no longer than scrambled eggs or a regular omlette.  You just mix in the tortilla chips with the egg and cheese. The chips soften in the proces, giving it a unique texture.   This is where you take it from there, I will use jalapeno, chorizo, green onion, top it with salsa and/or more.  I think chilaquilas is similar but it uses more sauce.
                    Think about a Denver sandwich, with cheese on a nice bun.

                    mark


                    Hi Mark, thanks for the input. I like the idea of Migas, I wonder If these could be made in volume and kept in a 2" hotel pan on the steam table. The Migas would be easy to make on the grill, I like the idea of Chorizo and green onion with a Mexi blend cheese...........Thanks again..................pnwc
                    <message edited by PNWCHEF on Tue, 04/5/11 10:45 AM>
                     
                    #40
                      Gumbo191

                      • Total Posts: 71
                      • Joined: 10/29/2001
                      • Location: Northwest Arkansas
                      Re:Mexican Lunch Specials Fri, 04/8/11 9:43 PM (permalink)
                      Love sope's and huevos rancheros.
                       
                      #41
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