Mexican Lunch Specials

I have one of my cooks in my Cafe doing a Mexican lunch special every Friday and Saturday. The Special for the last few weeks were, Homemade Taquitos, Cheese Ench with a Mexican beef sauce, Pork Adobada tacos, Chicken Fajitas, are all served with homemade Ranchero beans and spanish rice and condiment salad. She is going to make homemade Tamales in a few weeks to offer a Tamale dinner and also able to hook up one Tamale in a Fiesta plate. My question to the Roadfood travelers is ???? have any of you in your travels have any other ideas we could offer to our customers and still stay in the $5 price range. So far we have had good luck with these specials, I'm wondering if I'm missing any good menu Ideas .......Thanks in advance....................PNWC

rellenos. deep fried tacos. Caldo de Rez. 

Tosadas?  Topped with your pork adobo or chicken from the fajitas.
 
I like when a Mexican restaurant offers items with a rich, dark mole sauce which could be used over the enchildas or added to tacos.
 
Elote when corn is in season.  Ear of corn slathered with mayonnaise, sprinkled with lime juice and then dusted with salt, chili powder and cojito cheese.

mar52


Tosadas?  Topped with your pork adobo or chicken from the fajitas.

I like when a Mexican restaurant offers items with a rich, dark mole sauce which could be used over the enchildas or added to tacos.

Elote when corn is in season.  Ear of corn slathered with mayonnaise, sprinkled with lime juice and then dusted with salt, chili powder and cojito cheese.

Mar, WJ has a trip report on his trip to LA a few years ago. One of his pictures was of Taquitos with a green sauce. I remember you telling me about the Taquitos down the street from Philippes ...Are those the ones. They look fantastic.............PNWC

PNWC:  If they were taquitos and they were in Los Angeles they had to be from Cielito Lindo.  Walking distance in decent weather from Phillipe's.
 
Cielito Lindo is the premier taquito place at Olvera Street although they can be had at two other locations within Olvera Street.
 
 They are wonderful.  Here is a recipe for a sauce that almost replicates theirs without any avocado.  I use it over chicken enchiladas.
 
Salsa Verde for Taquitos
 
1 lb fresh tomatillos (available in most markets where Spanish food is sold)
½ c. chopped onion
1 (2 oz.) bottle Tabasco Green Pepper Sauce
¼ c. cilantro leaves
¾ c. chicken broth
2 tbsp. olive oil
½ tsp. salt
 
Heat oil in a large skillet or saucepan; add tomatillo mixture and cook 5 min. or until slightly thickened, stirring constantly.
 
When used for the enchiladas I stir in a cup of sour cream when the sauce has cooled.
 
Remove husks from and rinse tomatillos; cook in boiling salted water for 10 min or until softened; drain; place tomatillos in a food processor w. onion, Tabasco Green Pepper Sauce, cilantro, salt and chicken broth; process until smooth.

 

Chili rellenos are always popular. Just make sure your cook has a light touch with the batter. Al pastor is good too, a simple way to take a cheap cut of pork and make it delicious. Works well on tacos or burritos or just on a plate with tortillas, cilantro, lemon and onion, ready for the diners to "roll their own".
As Mar said, elote. It's the in thing here these days. 
 

And here I thought cilantro was poison to you.

Cilantro in its raw, nasty state kills and causes involuntary spitting.
 
 

Now that sounds  like a good time.

mar52


Cilantro in its raw, nasty state kills and causes involuntary spitting.

I like when a person feels comfortable enough to spit at the table, maybe we should eat outside, so you could water the plants.......................

EdSails


Chili rellenos are always popular. Just make sure your cook has a light touch with the batter. Al pastor is good too, a simple way to take a cheap cut of pork and make it delicious. Works well on tacos or burritos or just on a plate with tortillas, cilantro, lemon and onion, ready for the diners to "roll their own".
As Mar said, elote. It's the in thing here these days. 

I agree on the batter, when I make them, and it's not often I make them, you could see the pepper through the batter before it's fried. I do need to work on this one to make it cost effective with labor and food cost. I told my Cook, when she makes the Tamales I'm going to have her walk around the building with a 5gal bucket of them yelling TAMALES, HOT TAMALES, like they do in Mexico...............she wasn't amused..........until I told her she gets a cut of the profit.............I was also thinking of making my own Al Pastor, I'm processing two  Black Angus cows April 11th, I'll get some ideas seasoning Ideas from you. I think you did a great job with your Shawarma.............PNWC

In Mexico? We've got several Tamale ladies here in the Rogue Valley,
including one ranch lady who walks up our rural road on Saturdays.
Most of these ladies have minivans with the giant steamer right in the back, paper plates and hot sauce at the ready.

bill voss


In Mexico? We've got several Tamale ladies here in the Rogue Valley,
including one ranch lady who walks up our rural road on Saturdays.
Most of these ladies have minivans with the giant steamer right in the back, paper plates and hot sauce at the ready.

WOW Mr Voss, you are in the back woods. I haven't seen them do that here yet

"Big Ass Burritos"....Beans & rice are a cheap filler and you already have them...meat of some sort...what ever you are long on....salsa & cheese in a 14" tortilla.
Do you have a char broiler?  You could do chicken thighs.....
marinate in cilantro, lime, garlic, olive oil, chili flakes, s&p  great marinade for simple grilled chicken.  Tortillas are spendy though...about .30 ea.
 
"Grilled steak" soft tacos... I just used up some roast beef I had in the fridge for this tonight... cooked a bit of chorizo and onion, added the very thin sliced beef and a bit of hot sauce, tossed  just until it was hot.
Great flavor and moist, unlike the tacos I got from a truck in Yakima today. The only thing they had going for them was the made to order tortillas.
Can you get #2 fryers?.... split them, serve a 1/2 chicken, cost you a buck and has good perceived value....
citrus marinade similar to El Pollo Loco, charbroiled, beans & rice on the side w/ a tortilla.
 
As Mar suggested.... Tostadas, thats a cheap, quick staple for me. 
Shredded thigh meat w/ a bit of your enchi sauce to moisten, refried beans, cheese, lettuce, salsa & sour cream.
 
Flautas.... 
Puffy Tacos

Under $5 Bucks??? Taco Salad, Tortilla Soup, Chile Con Queso and Tortas.
Jack in the Box makes a decent Chorizo Breakfast Burrito for $3.00, Scrambled Eggs, Refried Beans, Chorizo and Cheese. Why not you?

Here's another Idea. Around here they call it a "Flying Saucer". It's your choice, Beef, Pork, or Chicken with beans, lettuce, cheese, sour cream, gaucamole and salsa fresca. It's piled up on a plate in layers starting with lettuce then beans then meat then cheese then gaucamole, salsa and sour cream. Looks like a lot for very little cost.

Does your cook know how to make  Aguas frescas? If so, it's a good Add-on sale in warmer weather.
How could I forget??? SONORAN HOT DOGS!!!!!

ChefBuba, I bought 40lbs of boneless skinless Chicken thighs two months ago for $40 yesterdays price $57. I'm going to do the Super Burrito, stuffing it with more beans and rice. I have seen my prices going higher and higher every week. Lettuce shot up, I stopped using tomatoes, Cheese is high, the list is never ending..............PNWC

Foodbme, The Torta would work, I don't know about the Fruit drink, I'll have to ask her. She made Chicken Fajitas yesterday with homemade Refried bean and Spanish rice. She added some sausage I had left over in the freezer, it was a nice touch. The Latino people are loving it, I just ask her to make it look and sound like something the gringos can identify so they feel comfortable buying it.................so far so good........PNWC

I guess this could carry over to Mexican food:
 
 
Do you have self help condiments?  Tacky Squeeze bottles of hot chili sauces/salsas?
 
Sometimes the customers like "making" their own meal.
 
I found in some restaurants that the sauce is so good, that the food just becomes a vehicle to be able to eat some of that sauce.
 
You must take note at Phillipe's.  They give you meat on bread... soggy if you want it.  Other than that, you dress up your sandwich yourself.
 
Many years ago, prior to the wrap craze I wanted to open (I had better sense) a small place and call it Ethnix or It's a Wrap.    It was going to be simple:
 
Choice of meat:  chicken, pork, beef, pastrami, hot dog, tofu, grilled, marinated eggplant, etc...
 
Choice of wrapper: roll or flour tortilla
 
Filler: beans, rice or some sort of pickled thing
 
and then to make it mine... or theirs....
 
The sauce.
 
Barbecue, Curry, Sweet and Sour, Harissa, tahini, Teriyaki,  Peanut-Coconut, Hot red CHILE sauce, hot green CHILE, Hot, brown and yellow mustards, etc.
 
The plan:  Give them a basket with an open bun or tortilla, covered with their choice of meat.
 
Have a station with bottles of the sauce and let the customer make their own.
 
Just an idea I had when I was young enough and able enough and smart enough to never do it.
 
I always thought it would be simple and simple "should" be good.
 
 

PNWCHEF


ChefBuba, I bought 40lbs of boneless skinless Chicken thighs two months ago for $40 yesterdays price $57. I'm going to do the Super Burrito, stuffing it with more beans and rice. I have seen my prices going higher and higher every week. Lettuce shot up, I stopped using tomatoes, Cheese is high, the list is never ending..............PNWC

I went shopping yesterday, top round up .27lb...provolone up about the same, pastrami up .15, pork butts down, but up from a couple of weeks ago, tri tip, up
thre only thing that was a deal was a sack of onions for 8 bucks!
I stopped serving tomatoes last week.
I want to do some enchiladas or etouffee, but the damn peppers cost more than the meat!

GGEEEEEEZZZZZZZZZZZZ Mar, we invented the word Tacky, if I don't think I'm Tacky enough I call Chewy for some ideas. I think Chipotle Mexican Grill has a good Idea with the fresh ingredients, and tell them what you want as you wake along with counter. It fast and efficient.
 
Question on Philippes.........Can you order a beef dip dry with sauce on the side ?????????

Of course you can.
 
 

Of course you can.
 
 

Of course you can.
 
 

chefbuba

PNWCHEF


ChefBuba, I bought 40lbs of boneless skinless Chicken thighs two months ago for $40 yesterdays price $57. I'm going to do the Super Burrito, stuffing it with more beans and rice. I have seen my prices going higher and higher every week. Lettuce shot up, I stopped using tomatoes, Cheese is high, the list is never ending..............PNWC

I went shopping yesterday, top round up .27lb...provolone up about the same, pastrami up .15, pork butts down, but up from a couple of weeks ago, tri tip, up
thre only thing that was a deal was a sack of onions for 8 bucks!
I stopped serving tomatoes last week.
I want to do some enchiladas or etouffee, but the damn peppers cost more than the meat!

PNWCHEF


ChefBuba, I bought 40lbs of boneless skinless Chicken thighs two months ago for $40 yesterdays price $57. I'm going to do the Super Burrito, stuffing it with more beans and rice. I have seen my prices going higher and higher every week. Lettuce shot up, I stopped using tomatoes, Cheese is high, the list is never ending..............PNWC

I saw the same thing, my 22lb avg top rounds were $2.82 friday. I bought some Pork Butts at $1.57 a few weeks a go...............

Carnitas.  Cheap pork cuts roasted deeply to fork tender, all dressed up in soft shell tacos.  Heaven.

mar52


Of course you can.

mar52


Of course you can.

mar52


Of course you can.

 
 

Oh, mar52, if only we could have avatars

on this site, I'd gladly offer you this:

 

 

 

 

 

 

For Saturdays you should have menudo!

 
  Are you doing breakfast/brunch too?  Down here, breakfast tacos are very popular using your choice of ham, bacon, chorizo and more with scrambled eggs and cheese.  They go for about $1.75 each. Breakfast burritos are easier to make, and use the same ingredients.  Huevos Rancheros along with Migas are very popular and inexpensive.
  I second the suggestion about Sonoran hotdogs and use bollilos instead of a regular bun.  I will also suggest finding a way to do grilled street corn.   
mark

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.

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

How about carne gusada. Cheap and easy to make. With a side of rice and beans and a couple of flour tortillas.

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

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.

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!

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..........

 
  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
 

At my fav local Mexican place, I love the tilapia tacos on their lunch menu.

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

Love sope's and huevos rancheros.