Mexican Lunch Specials

Re:Mexican Lunch Specials (Gumbo191)

Fri, 08 Apr 2011 21:43:42 GMT

Love sope's and huevos rancheros.

Re:Mexican Lunch Specials (pnwchef)

Tue, 05 Apr 2011 10:44:11 GMT

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

Re:Mexican Lunch Specials (applesd)

Tue, 05 Apr 2011 10:38:52 GMT

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

Re:Mexican Lunch Specials (doggydaddy)

Tue, 05 Apr 2011 09:26:37 GMT

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

Re:Mexican Lunch Specials (pnwchef)

Mon, 04 Apr 2011 20:23:42 GMT

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..........

Re:Mexican Lunch Specials (mar52)

Mon, 04 Apr 2011 12:58:47 GMT

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!

Re:Mexican Lunch Specials (mar52)

Mon, 04 Apr 2011 12:52:02 GMT

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.

Re:Mexican Lunch Specials (pnwchef)

Mon, 04 Apr 2011 10:31:36 GMT

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

Re:Mexican Lunch Specials (brisketboy)

Mon, 04 Apr 2011 10:19:08 GMT

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

Re:Mexican Lunch Specials (pnwchef)

Mon, 04 Apr 2011 10:13:03 GMT

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

Re:Mexican Lunch Specials (brisketboy)

Mon, 04 Apr 2011 10:06:10 GMT

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.

Re:Mexican Lunch Specials (doggydaddy)

Mon, 04 Apr 2011 09:26:41 GMT

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

Re:Mexican Lunch Specials (brisketboy)

Mon, 04 Apr 2011 09:26:08 GMT

For Saturdays you should have menudo!

Re:Mexican Lunch Specials (i95)

Mon, 04 Apr 2011 08:53:37 GMT

mar52

Of course you can.

Oh, mar52, if only we could have avatars

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

Re:Mexican Lunch Specials (WarToad)

Mon, 04 Apr 2011 08:21:15 GMT

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

Re:Mexican Lunch Specials (pnwchef)

Sun, 03 Apr 2011 12:00:44 GMT

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...............

Re:Mexican Lunch Specials (mar52)

Sun, 03 Apr 2011 12:00:38 GMT

Of course you can.

Re:Mexican Lunch Specials (mar52)

Sun, 03 Apr 2011 12:00:38 GMT

Of course you can.

Re:Mexican Lunch Specials (mar52)

Sun, 03 Apr 2011 12:00:37 GMT

Of course you can.

Re:Mexican Lunch Specials (pnwchef)

Sun, 03 Apr 2011 11:55:35 GMT

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 ?????????

Re:Mexican Lunch Specials (chefbuba)

Sun, 03 Apr 2011 11:55:27 GMT

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!

Re:Mexican Lunch Specials (mar52)

Sun, 03 Apr 2011 11:25:36 GMT

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.

Re:Mexican Lunch Specials (pnwchef)

Sun, 03 Apr 2011 10:05:26 GMT

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

Re:Mexican Lunch Specials (pnwchef)

Sun, 03 Apr 2011 09:57:35 GMT

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

Re:Mexican Lunch Specials (Foodbme)

Sun, 03 Apr 2011 04:38:48 GMT

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!!!!!

Re:Mexican Lunch Specials (Foodbme)

Sun, 03 Apr 2011 04:27:36 GMT

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.

Re:Mexican Lunch Specials (Foodbme)

Sun, 03 Apr 2011 04:15:05 GMT

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?

Re:Mexican Lunch Specials (chefbuba)

Sat, 02 Apr 2011 23:03:18 GMT

"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

Re:Mexican Lunch Specials (pnwchef)

Sat, 02 Apr 2011 15:30:43 GMT

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

Re:Mexican Lunch Specials (1bbqboy)

Sat, 02 Apr 2011 15:26:37 GMT

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.