Things to do in Dayton | Restaurants, Theatre, Music and More
La Casa de Los Primos Mexican Restaurant opened today at 11 AM! Located at 4770 Airway Road (in the spot that formerly housed Xuan and Linh’s). A true family business José Osnaya has partnered with his cousin Juan Soto and their families to bring you authentic Mexican food. They’ll be open seven days a week serving up lunch and dinner. There is currently no liquor license, but they are hoping to add one down the road.
Here’s a look at their menu:
Day of the Dead (Dia de los muertos) is a Mexican holiday celebrated throughout Mexico, in particular the Central and South regions, and by people of Mexican ancestry living in other places, especially the United States. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died, and help support their spiritual journey.
This Sunday, October 20, 2019, Dayton celebrates Dia de los Muertos, and honor the lives of loved ones who have passed. Pre-parade festivities start at 2pm. The parade starts at 4pm, and will travel through the Oregon District on Fifth Street, and arrive at the Missing Peace Art Space for the post-parade celebration from 5-8pm. There will be beautiful altars (offrendas) to enjoy, along with food, music, and dancing!
This event is a vibrant celebration and extra special way to carry on the memory of those we love and miss.
How to Go?
Sunday, October 20, 2019 at 2 PM – 8 PM
Missing Peace Art – 234 S Dutoit St, Dayton, OH
Find out more here: https://www.facebook.com/events/1130143073846015/
Chiapas Mexican Grill
With the wacky weather lately, the saying, “Chilly today, Hot Tamale” applies here. Of all of the Mexican eateries in town, only a handful can claim to be “authentic” to the Mexican people’s tastes. These menus are not Americanized, but are true to the way people dine in Mexico City or Chiapas, Mexico. Simple, fresh ingredients and simple, homemade recipes. Authentic is the case of Chiapas Mexican Grill in Centerville on State Route 48. The small diner is a perfect atmosphere for an authentic, Mexican Food Adventure.
As you know, what makes our food blog different, is that we visit a restaurant many times before we write a thorough article. If a place shows promise, we revisit, and go on different hours, and different days and try almost every dish on the menu. That way, one can
Chorizo Soft Taco – note the corn tortilla and lime
REALLY get the feel of the place. Not just a one or two plates and a forkful of a friend’s dish, we are talking full Food Adventure experiences. That is our philosophy to share with you reliable feedback on the very best spots in the Miami Valley. After at least a half dozen visits to Chiapas Mexican Grill, we are here to give you the full scoop and some incredible photos.
From Horchata cinnamon like milk drinks with our friend Elsa, to Chimichangas and Enchiladas during Sunday football, we ate it all and are ready to share the goods.
Chicken Chimichangas
HERE’S THE SKINNY on CHIAPAS MEXICAN GRILL:
—Located in the heart of Centerville at 298 N Main St. The quaint dining room seats about 50 people.
—Locally owned operation by a family from Chiapas, Mexico. One of the owners used to work at Las Piramides restaurant in Centerville. He finally convinced family members to get in on his plan to own their own authentic restaurant.
—Menu features family recipes and dishes from their town of Chiapas, which is at the most southeastern part of Mexico, near Guatemala.
—They are open 7 days a week with special prices on Margaritas on Mondays and Fridays. All tacos
The Best Tamales we have ever eaten
are just $1.99 on Mondays.
This place is definitely one for your Food Adventure hit list. Each meal starts out right, with warm tortilla chips and some excellent salsa, packed with fresh cilantro. Now that your tastebuds are warmed up… We present to you the best of the best of their menu… our patented feature ………… MUST EATS !
Half of the dining area
MUST EATS at CHIAPAS MEXICAN GRILL:
—TAMALE’S:
The best tamales we have ever had, hands down, Chico. We know their secret. They use banana leaves instead of corn leaves. The bbq sauce, the corn mush and the pulled pork combine for a taste we have never experienced before. Our mouths are watering for more.
—IN HOUSE HOT SAUCES: IMPORTANT! Take advantage of the 2 homemade in house hot sauces, one red one green. They are great to add to your salsa to thicken things up, or squirt across your dinner of choice. Also dive into the bottled sauces on the table called El YucatecoXXX and Cholula
A spicy shrimp dish called Camarones ala Diabla
—TACO’S – SOFT and CRUNCHY:
The soft tacos are incredibly authentic, and are made with soft CORN tortillas which is, of course, the difference. No cheese on the soft ones, just meat, onions and cilantro. All tacos are served with lime quarters. Grab these quarters, and squeeze every bit of lime juice onto your taco meat. It makes the whole thing. All the taco meats are good, but our top 4 soft taco meat choices you “must eat” are : a) Chorizo, b) Shepard Style (rotisserie pulled pork), c) Chicken and d) Carnitas (steak). Don’t forget to add some salsa or house hot sauce.
Behold the Chicken Fajitas, still steaming and sizzling
The crunchy ground beef taco is delicious and loaded with lettuce and shredded, white, Mexican cheese. Don’t forget to order one of those.
Get your butt in here on Mondays, when all tacos are $1.99, for a feast you will not soon forget.
—CAMARONES ALA DIABLA (Spicy shrimp): Large, perfectly pan seared shrimp, in a plate with hot sauce, rice and beans. We got lost for a moment in our plate. What woke us up was the powerful flavor and HEAT! This is definitely a MUST EAT. Good dish, make sure a soft drink, water or beer is near, Gringo. Wow, was this dish something to write home about.
Under these mounds are two of the best chile rellenos in town
—CHICKEN FAJITAS: Served sizzling from the kitchen, the result is a nicely seared collection of chicken, green peppers, onions and tomatoes. Served with lettuce and tortillas on the side, along with sour cream and guacamole, you have the building blocks for an epic fajita creation.
—CHILE RELLENOS CHIAPANECOS:
Oh man, this dish is the best of both worlds. It is two, large stuffed peppers on a plate. One is filled
The huge Torta Milanese. a lightly breaded Chicken Sandwich
with cheese, and the other is filled with ground beef and potatoes. The results are one of the best chile rellenos plates we have ever eaten. It has plenty of cheese sauce, salsa and rice so you can use the extra tortilla chips to make your own nacho scooping end to this dinner.
—TORTA DE MILANESE (chicken):
A huge sandwich, with a lightly deep fried chicken breast inside. This is a big, delicious sesame seed roll, with all the fixins. Each half could be a lunch sandwich on its own. Eating this will have you yelling “Arrriba.”
—FLAN:
Flan, an incredible dessert
A delicate little dessert. Like carmalized vanilla pudding with whip cream and cherry, the caramel drizzle sauce is naughty too. We are not going to lie, we each could have eaten four of these, they were that good.
Honorable Mention:
—POZOLE:
The owner’s favorite. It is a spicy soup filled with chicken and hominy. The warm, red broth will soothe your soul. The recipe is a family tradition from Mexico and like almost all of the menu items, a recipe from their Grandmother.
Cheese Quesadilla with fries (kids plate)
—THE GOLD MARGARITA:
A family favorite. Try it frozen, walk out smiling. No shortness of tequila here.
**Note: We learned something on our trip to Chiapas. Every table has a ketchup bottle from a company called “Tip Top Ketchup.” We read the label and realized it was a local condiment company from Tipp City. It went perfect with the fries on the Torta plates and kids cheese quesadilla plate. We have found ourselves a new ketchup alternative.
The deep, rich color of the salsa, packed with cilantro
That does it for our rundown of what you gotta try at this new hot spot.
The small sign in the window says Taqueria, which means a place where tacos, burritos, and other Mexican dishes are made and sold. That is an understatement. This place is a treasure. The building has housed eateries from Poor Richards and the Hungry Elk to Wrapsody, Roc-a-Fellas, and House of Kabab. We look to see this one stay a while. Chiapas Mexican Grill, you’ve come a long way, baby!
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Feel free to browse more photos below from our multiple visits to CHIAPAS MEXICAN GRILL.
Ohhh those warm chips.. endless baskets
Carne Asada (steak)
Tip Top and fries
Grab a tortilla and turn the spicy shrimp into a shrimp burrito
Tostada – old school right there….
Spanish rice
In House Hot Sauce – the key to a good meal
The other half of the dining room
Chorizo, chicken and Pork tacos
Tamales !!
Salsa – a dip and a dance
Rollin up that fajita like a boss
Tacos and Tacos and Tacos (pork and steak)
Gettin corny with a steak taco
Since 1924 out of Tipp City
Crunchy Taco – ground beef
Pork Soft Taco
Chicken Soft Taco
Up close – Shepards Taco – (Pork)
Another Food Adventure begins
Seafood Dishes like “Mariscos Acapulco” are ‘Must Eats’ at El Herradura Restaurant
Whether you like the authentic Taqueira style Mexican food, or the somewhat Americanized Tex-Mex food found around town, you can find both options at El Herradura Restaurant.
Food Adventures with Big Ragu and the Crew have visited this spot on Upper Valley Pike in Springfield a couple of times. We have been there when it is packed, been there when they had Mariachi Bands, and been there on a quiet Sunday afternoon. One night Dayton Most Metro’s own Lisa Grigsby from Dayton Dining even joined us! So this article takes all angles into account.
The menu is extensive, and we’ve tried many dishes. Sure, we can give honorable mention to their delicious queso and salsa, but let’s dig deeper. We discovered some secret offerings that you can take advantage of everyday. But, in our opinion, when it comes to this menu, seafood is king !
HERE’S THE SKINNY:
— Located at 1236 Upper Valley Pike in Springfield and open 7 days a week for lunch and dinner.
— They have a large outdoor patio deck with decorative umbrella tables, and a fun atmosphere
If you get a Taco, get it “Paul’s Way”
— Mom and Pop Restaurant owned by husband and wife Paul and Yadira DePuy. Yadira is a native of Mexico, while Paul grew up in Springfield. The menu reflects some of Yadira’s family recipes and some of Paul’s food loves.
— Large Bar area that is perfect for happy hour or “just drinks” nights.
— HD TV’s throughout the Dining Room for Sporting Events !
We made our way through the literally hundred options on the El Herradura menu and now we point you toward the best stuff on the menu ..
Get ready Dayton foodies, here is your “Must Eats!”
MUST EATS:
— BLUE CADILLAC MARGARITA: This is actually a “must drink,” that packs a powerful punch. We found this to be our favorite margarita. In fact “The King” loved it. His expertise in Margaritas goes back to his Air Force days in Texas! The berry flavor is delicious. Beware: this potent potion is a served in a big margarita glass. Make sure if you order it, that you eat something, or you will be run over by the Blue Cadillac !
“Tilapia Cancun” at El Herradura Restaurant: You gotta try it !
—CANCUN TILAPIA: Grilled, Whole Tilapia served with rice, beans. One of the Big Ragu’s favorite’s. Exotic, delicious and the fish is very tender and delicate. The filet meat slides right off the bone. Sure, you have a whole fish on your plate, but are you a Food Adventurer or not ? Impress your amigos, by ordering this eye catching plate. The taste will have you hooked, pun intended.
— MARISCOS ACAPULCO: Grilled scallops, grilled shrimp, and pan seared imitation crab served on a hot fajita plate with mango, Mexican rice, lettuce, pico de gallo and guacamole. It is creamy and delicious. One of those meals you can’t stop eating, even when you are full.
— TACO’ S PAUL’S WAY: This is a little known secret that is not on the menu. It is how many of the employees and owners eat their tacos.. the authentic way. Paul’s Way Taco’s are served on soft corn tortillas, with your choice of meat, chopped onions, cilantro and fresh limes. There is no cheese on this one. Listen Gringo, these tacos are the real deal, and it is how they serve ’em up South of the border. We suggest the chorizo meat or chicken meat in the tacos. Get an authentic taste of Mexico City, and you don’t need a passport.
— SEAFOOD CHIMICHANGA: Pan seared scallops, shrimp, and a cheese sauce, rolled inside a tortilla. The Chimichanga is not huge, we could have ordered two of them. Your friends will have a fork in your plate looking for a taste, but tell them to scram, Vamoose ! They can get their own. This seafood chimichanga ranks among the top of all time.
Owners Yadira and Paul, DePuy, a true “Mom and Pop” Restaurant !
— SEAFOOD MOLCAJETE: Fish, Scallops, and shrimp served in a bowl with red, yellow and green bell peppers. onions, cheese, rice, tomato, lettuce and sour cream. The pile of seafood is delicious and they’re tagline is “more shrimp than you can eat.” This is a Food Adventure dish for sure !
— FRIED BANANA BURRITO: Banana lovers will crave this sweet dessert. It is like bananas foster in a blanket. Pan seared bananas, wrapped in a tortilla then fried. It is finished with drizzles of chocolate, caramel and cinnamon. Not a large burrito, the size is just perfect for a delicious end to your meal, muchacho.
Springfield has a new El Hefe (boss) in town. Take our lead, hit up the seafood dishes and the Paul’s way Taco’s. Our list of Must Eat’s won’t disappoint. Whether you live in the Springfield area, or are passing through, make El Herradura your destination for a meal, soon. Have a cold Dos Equis on tap for us!
As we leave Springfield and get back on the road, we say to you .. ADIOS AMIGOS, see you next week…
Want more food photos and insight on Dayton’s best Food Adventures?? Then shake your maracas, and “like” Food Adventures with Big Ragu and the Crew HERE !
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Chicken Fajitas from El Toro
Again, Food Adventures asks who’d you rather get it on with. This time a plate from El Toro or a plate from El Rancho Grande?
In this battle for the border, we know Daytonians are picking sides and drawing their line in the margarita salt. Comment below on which of these two Mexican Restaurants you like better and why ! One winner will be chosen at random and will win dinner with The Food Adventures Crew at their favorite, either El Toro or El Rancho. You will act as a referee for us as we also invite our biggest critic, the witty Michael R Hawk ! Let the insults fly !
Now, before you Dayton foodie purists jump all over our white cheese sauce… We love Mexican Restaurants Taqueria Mixteca (feature article) and Taco Loco (feature article) as our personal faves. Since we have featured those more obscure restaurants that most people have not been to, we decided for a more familiar fight…
Sound the bell, it’s time to rock the pinata !
First off, margaritas are chick drinks, so we will let the girls sound off and fight it out over who has the best margaritas of the two places.
Both places have fantastic service and tie in that category. The tacos, and chimichangas are impossible to tell apart. Also, the desserts like flan and fried ice cream are pretty much the same at both locations.
Del Mar Trio at El Rancho Grande features Lobster, Shrimp and Fish
As for everything else.. Here is how the Food Adventures judges saw it.
JAX’S VOTE: EL TORO
— Jax says “The Salsa at El Toro is Better.” The taste and chunkiness is second to none. This gives El Toro an early knockout in my book.
— Hungry Jax says “El Toro’s Fajitas Reign Supreme.” The fajitas at El Toro are the best. I love fajitas. Whether you get, steak, chicken or pollo (fish) fajitas, they are very filling and huge portions.
— Jax says “El Toro Gets the Slight Edge in Carnitas Tacos and Enchiladas. To put it bluntly, these two restaurants have a bunch of dishes, that under the cheese sauce, none of us can tell apart from each other. I like pork tacos and enchiladas, and El Toro is better by the slightest of margins, and the consistency is good across the 9 locations. So, El Toro gets my vote by low blow.”
THE BIG RAGU’S VOTE: EL RANCHO GRANDE
Beef Tacos from El Toro (we added their terrific salsa)
—The Big Ragu says, “The Del Mar Trio dish at El Rancho Grande is the champ of both menus. A must eat! Grilled lobster, tilapia and shrimp served on a fajita plate? FIGHT OVER !
— The Big Ragu says “El Rancho has Pacifico beer on tap. I have never seen that beer anywhere in my life, other than in bottles. Also, they feature Negra Modelo on tap. The other place is too punch drunk to beat that!” El Rancho Grande has similar draft beer choices at the 8 locations from North Dayton to Middletown.
— The Big Ragu says “El Rancho’s Chilles Rellenos are a deal maker.” Stuffed with cheese, these huge poblano peppers are melt in your mouth delicious. Stick a fork in them, they’re done!
Sound off and tell us which one you like, here is your chance for a free Food Adventure !
***** FREE DINNER WITH THE FOOD ADVENTURES CREW *****
LET’S HEAR FROM THE PEOPLE ! It is now your turn to comment on “Who’d you Rather : El Toro or El Rancho Grande?”
Pacifico Clara on Draft at El Rancho Grande? YES! YES! YES!
Hold onto your sombrero, muchacho! One person who comments on the story below will win dinner at their favorite, either El Rancho Grande or El Toro with Food Advntures! They will be joined by Food Adventure’s biggest critic, Michael R. Hawk, for an interesting evening of fun and food.
Want to see our WHO’D YOU RATHER stories over the past 3 years? Click on the individual links below !
Who’d You Rather? FRICKERS or ROOSTERS?
Who’d You Rather? CHIPOTLE or QDOBA?
Who’d You Rather? FIVE GUYS or SMASHBURGER?
Check out our photo gallery below for some great photos of El Toro and El Rancho Grande offerings. Dont’ forget to join the thousands on Facebook who “like” Food Adventures by clicking HERE !
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Click to enlarge: Mr. Bad Juan
Hey Gringo, looking to tie one on during the holidays? Then take a sip of a true Food Adventure in a glass. Oh yes, the legendary Bad Juan margarita served exclusively at Elsa’s Mexican Restaurant and Cantinas around town. Whether on the rocks or frozen, salt or no-salt, every Daytonian has a “Bad Juan” story about themselves or a friend. The Food Adventures Crew are no different. We have had to push stumbling pals into backseats of cars, or help lift some hotties into the back of an SUV after a couple of these drinks. We have felt the wrath of Juan ourselves, having numb lips and the buzz that suddenly creeps up on you with this devilish drink.
Let’s be candid, Bad Juans are a Dayton icon. This badass drink even has its own website, badjuan.com. Here is some more on the man, the myth, the legend.. BAD JUAN !
HERE’S THE SKINNY:
— Since 1981, Bad Juans have been served frozen or on the rocks. They also come in a few flavor variations, but the original Bad Juan remains the most popular.
Elsa’s has various locations in Centerville, Kettering and Dayton
— Rumors have swirled about the ingredients. People have been trying to figure out the recipe for years. Food Adventures believes they have some inside scoop on the recipe, and although we can’t post it here, we can give you some info. Our inside source tells us that the Bad Juan is made up of only 3 secret ingredients: Triple Sec, Tequila and Lime Juice. We cannot tell you the brands used or the amounts. We can, however, confirm that Mountain Dew is NOT an ingredient, so lets finally put that rumor to bed.
— We believe the secret to the great taste is not only in the ingredients, but in the preparation. The Bad Juan’s are constantly mixed in those plastic, see-through drink machines you are used to seeing at convenient stores or food counters. The thorough mixing of ingredients in these machines blend the drink into that perfect drunken mixture.
— Elsa’s does limit the amount of Bad Juans that a customer can consume (usually 2 or 3 depending on your server). However, urban legends and tall tales have surfaced about people drinking a couple mini pitchers of Bad Juans, or somehow downing a half dozen of them unbeknownst to their waiter or waitress.
— You can even buy them by the bottle in liquor stores from as far away as Covington, Kentucky’s famous Party Source store. The bottled drink is 21 percent alcohol, or 42 proof. We believe that the in-house version mixed at the restaurants is a little higher than that. Heidelberg Distributors stats confirm that Bad Juans hold the all-time distributor record for the fastest selling new product.
Blue Juan – Tasty Twist on an Iconic Drink
MUST DRINKS:
— BAD JUAN on THE ROCKS: Simple, pure and lethal. This is for the heavy hitters who like to get down to business and gulp ’em down. They are however served with a tiny straw and a lime wedge for those who like to sip these slowly and savor the experience.
— FROZEN BAD JUAN: The chilled, traditional version of the legend are just as strong as the ones on the rocks. Served with a lime, it is curiously tasty when the mixture begins to melt. If you drink these too fast, beware of ‘brain freeze’ or a condition known as drunky pants.
— STRAWBERRY FROZEN BAD JUAN: Not big on tequila or margaritas? This flavored Bad Juan masks the alcohol taste, and is probably our favorite version of the iconic drink. Give it a try, we bet you like it! It is also available on the rocks for you purists.
Strawberry Frozen Bad Juan – Delicious !
— BLUE JUAN: This holiday season is a good time to give one of these a try. You may have a blue Christmas without it. It has a great taste and is available on the rocks only.
Honorable Mention: The Raspberry Bad Juan, the Watermelon Bad Juan and the calorie conscious “Skinny Juan”
Miami Valley residents have long debated whether Bad Juans are better frozen or on the rocks. For the most part, guys tend to have them on the rocks, while girls seem to prefer the frozen margaritas. But we say…. hell, try them all and get a designated driver.
DO YOU HAVE A GOD BAD JUAN STORY?? PLEASE COMMENT BELOW! Have an opinion on Bad Juan? Be heard and post it below !
After more than 30 years Elsa’s is still having fun, and this drink is “Still the Juan.”
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Don’t forget to browse our photo album below for some incredible pics of Dayton’s legendary drink !
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Beef Shoulder Taco, Squeeze that lime on it
Food Adventures Crew knows there are only a couple of truly authentic Mexican Restaurants in the Miami Valley, and we have found a favorite. It is a humble place called Taco Loco located at 5392 Burkhardt Road. It is clean, it is cheap, it is authentic. But most of all, it has some of the most delicious Mexican food we have ever eaten. We have some close friends from Mexico, and upon their recommendation we stopped in. The experts were right, every trip to Taco Loco is a new Food Adventure.
Why the name Taco Loco? The owners, a mom and pop duo from Mexico, had to renovate before they could open. They were fixing the old vacant building, putting in many hours painting, putting down flooring etc. The long days caused them to sometimes sleep in their van in the parking lot overnight, since they lived in Cincinnati. When a neighboring resident visited the construction she told the owners, “You are working too hard, and sleeping in your van, what are you CRAZY?” Since ‘Loco’ means crazy in Spanish, they decided the name fit.
Here’s the Skinny:
1) This place is very authentic, so don’t expect the typical queso sauces, cheese and tomatoes like you see on some Tex-Mex dishes at other Mexican restaurants.
2) The prices are low, so you can explore many types of food and have your own Food Adventure.
3) The staff is friendly, the place is a hole in the wall, the dining area is small, and the environment is clean.
4) You know the food is good, when most of the patrons in the dining area are people from Mexico.
5) Not only is the food delicious, but they have a variety of rare, non-alcoholic drinks made from scratch using fresh herbs and other ingredients.
6) Locally owned by Lola and her husband Octavio. It’s a true mom and pop establishment!
The Chicken Torta – Big and Delicious
Must Eats:
Horchata: Start off your meal with one of these milky beverage specialties. It literally tastes like rice pudding in a glass. We were blown away by the taste of this unique drink.
The Beef Shoulder Taco – Tasty meat on a corn tortilla. These are authentic style tacos, like they eat in Mexico City. We will tell you it is one on the best tacos on the planet. Ingredients are cilantro, onion and meat choice. No cheese, but you may order ‘Tacos Locos’ which means add tomatoes and sour cream.
The Chicken Torta – A sandwich that would give any sub shop a run for its money. Diced grilled chicken, and the perfect complimentary toppings on homemade telera (Mexican sandwich bread). An incredibly filling sandwich for $5 and one of The Big Ragu’s favorites.
Whole Fish – Do you want to kick it authentic old school? Then try this whole, fried tilapia on for size. You have to deal with a little bit of bones and the fish staring at you, but the taste is worth it. At the price of $7.50 this is a steal.
The Food Adventures Crew have eaten so many menu items in our trips to Taco Loco, that some deserve an honorable mention:
Whole Fish – Food Adventure on a Plate
The Large Quesadilla’s are fantastic. Filled with rice, beans, cheese and your choice of meat, this giant menu item will dwarf your plate.
Carne Asada, a skirt steak dish, is a specialty here. If authentic means anything, we noticed that besides us, a lot of Latinos were eating this dish too.
Have you eaten Sopes before? Sopes are made with a circular foundation fried masa dough (ground hominy) topped with refried beans, lettuce, and crumbled cheese. We think of it as an authentic taste version of a tostada. Ragu loves this unique menu item. Taco Loco serves similar menu items called Huaraches which are bigger, oval versions of Sopes. We love them as well, especially the thick base, which almost tastes like potato dough.
The Burritos are delicious. They come wrapped in foil and are so big, we can usually only eat half of them.
Want authentic fajitas? The steak ones here are fantastic, and the flavor of the grilled green peppers make the dish.
The Tamales were good too. Filled with shredded pork and topped with crumbled cheese, they are one of the few items covered with a queso sauce.
Enchiladas Verdes – Fresh Ingredients, Freshly made
A filling meal is the Enchiladas Verdes, stuffed with green chiles and your choice of meat, and covered in lettuce and avocado.
Besides our favorite Horchata, other specialty drinks include a “Tamarindo”, which is made with tamarind fruit. When Lola brought the fruit out to show us, we made a mustache with it. Yeah, that’s us. We take our own pictures, too.
We also drank a “Jamaica” drink (pronounced hamica). This beverage was a tea made with fresh hibiscus flowers, some of which Lola showed us as well. We told you this was a great place for a Food Adventure.
For dessert, we suggest the creamy, homemade Flan. For those of you not familiar with flan, think of an upside down, firmer version of creme brulee. Lola made us proud with this dessert!
Finally, we have to mention the complimentary table salsas. Served in two squirt bottles, one is a mild Verdes Salsa made with tomatillos. The other is a red chile salsa, made with chili peppers. Careful, the red one has a kick! Both of these salsas are made in house, and kick up any menu item. Experiment to your taste with a dash or a squirt on the free basket of extra thick corn tortilla chips.
With Cinco De Mayo coming up, it is good timing for you to try some really authentic Mexican fare at Taco Loco. Not many people know about this little secret, but now you know the scoop. Celebrate with good food and cheap prices. If you do not check out Taco Loco soon, then you my friend, are CRAZY !
Give us your take on TACO LOCO by commenting below. Make sure you browse through the photo album for some AMAZING food photos from this little known secret.
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