Facts about Papa Felipe's

Interviewed: Owner Rudy Guerrero & Manager Larry Gonzales

On Thursday at 11:00 a.m., I interviewed the owner and manager of Papa Felipe's. However, they did not want me to videotape them for this interview, but I was able to take a picture of another dish that they serve at this establishment, which is the Huevos Rancheros. I asked the owner and manager the history of the restaurant, which Gonzales stated that the restaurant started in Coronado Mall in 1977. The restaurant moved to the new location in 1983. The owner Guerrero stated that their main food supplier is Zanios. I also asked for the ingredients and the way the chefs cook the Flan, but Gonzales stated that it is a secret recipe. Guerrero's last statement in the interview was that the chefs make all the food at the restaurant and that the food is made daily for the customers. The owner also gave me a name of a web site called coupons4abq.com, where customers can print out coupons for his restaurant. Take advantage of these coupons and let me know your opinion of this restaurant.

Mexican Style Chilaquile Casserole & Flan

On Thursday at 11:30 a.m., I went to Papa Felipe’s to review this restaurant, which the host seated me at a booth immediately. The waitress Melissa gave me a menu, and there was a good amount of entrees to choose from in their selections. I ask the waitress to show me the most popular dishes on their menu, which she stated that the chilaquile casserole, the fajitas, and the Papa’s fajita salad are the most popular dishes in this establishment.

In the chilaquile casserole, the dish has layers upon layers of meat, melted cheese, spicy green vegetables, sweet corn, and tostadas, which is smothered with red chili sauce. The entrée is baked and topped with more cheese, chili, and garnish. On the side of the dish, they also serve a guacamole salad and a flour tortilla. The entire dish costs $8.95, which you have the choice of adding your style of cooked egg into the casserole for the price of $1.25.

In the fajita entrée, you have the choice of beef strips, chicken tenders, or shrimp marinated in tangy citrus juices and spices, which is combined with sautéed onions and peppers. The entrée is served sizzling hot with savory vegetables, pico de gallo, guacamole, and hot flour tortillas. The entrée with beef, chicken, or a combination costs $11.95, and the choice of shrimp costs $12.95.

In Papa’s fajita salad, you have a choice of beef, chicken, or a combination that will be topped over garden-fresh greens, whole cooked pinto beans, tomato wedges and avocado slices. The entrée will be served in a crisp flour tortilla shelf garnished with sliced olives, shredded cheese, sour cream, and guacamole. This entire dish costs $10.95.

Once I looked over the dishes, I decided to try the chilaquile casserole with a scrambled egg. Melissa placed my order, and gave me an appetizer of chips and salsa. The salsa gave a good amount of flavor on the chips, but the salsa needs more spice in the sauce. I enjoyed the appetizer while I waited for my main dish.

The main entrée arrived in nine to ten minutes and looked delicious. I decided to try the sopapilla first, which was warm and tasted delicious, but it was a little firmer than other sopaillas that I have tried in other restaurants. Next, I tried the guacamole salad, which was soft, had a good amount of flavor, and melts in your mouth. Finally, I tried the casserole. The cheese was nicely melted, the egg was soft, the red chili had a good amount of flavor, and the meat was soft, juicy, and well cooked in the dish. The casserole has a unique flavor and the quality of the food inside the casserole is very good, but the entire taste of the casserole was not one of my favorite flavors. However, I did enjoy putting the casserole into the flour tortilla. Overall, I enjoyed the whole meal.

After I ate the chilaquile casserole, I decided to order the flan from their dessert selection, which is described in the menu as a Mexican custard. The dish costs $4.50, and Melissa bought the dish to my booth in two to three minutes. The flan was soft, juicy, and flavorful, and I could taste the cinnamon and caramel in the dish. This dessert was very delicious.

Overall, the dishes and the service were very good. Above the text is a video of the atmosphere and food of the restaurant, so you can get a better visual of my experience in this place. I was not able to get the interview with the manager on Thursday, since he was not at the restaurant. My plan is to get the interview with him on Tuesday. Please let me know of your own experiences at Papa Felipe’s.

Family Restaurant, Secret Recipes, and Mexican Tours... Oh My!

Interviewed: Manager Erika Price

In the video above, I asked Price a few questions about Los Equipales. Some of the points that I would like to reemphasize are the history of the restaurant, the ingredients to the salmon al tequila, and the tours that they give to their customers. The history of the restaurant is that it is a family business and that the family comes from Mexico, which is why the restaurant is Mexican style. The ingredients to the salmon al tequila are their own recipe of tomato sauce and a little bit of tequila. She could not give me any more details about the entree because the dish is a family recipe. The tours that they give to their customers are places that they select in Mexico, which one of the highlights is a specific Mexican dish that they give to their customers. This video should give you the standard information about Los Equipales. Here is the link to their restaurant http://www.losequipales.com/. Please let me know of any restaurants that you would like me to review.

Los Equipales' Salmon al Tequila

First, I would like to thank Susan Romano for recommending Los Equipales. On Sunday at 2:30 p.m., I went to this restaurant to review their services and one of their dishes. When I arrived, the waiter immediately took me to a table.

The menu had plenty of dishes to choose from in their restaurant, and the descriptions made each one sound delicious. I asked the manager Erika Price to show me the most popular dish on the menu, but she stated that the customers do not chose a particular dish. However, Price did state that their specialty is their seafood selection, which is the reason why I ordered the Salmon al Tequila. The dish is poached salmon topped with mild tequila cream and is served with pablano rice and vegetables of the day. The price for this entree is $19.

Once I order the dish, they gave me a appetizer dish of ranch and vegetables, which were freshly sliced. I enjoyed this little appetizer, while I waited for my meal. The main entree arrived in eight to nine minutes and looked delicious. The salmon was very tender and juicy, and the sauce on the salmon increased the flavor. In the sauce, I could taste one of the main ingredients, which were tomatoes. The vegetables were perfectly grilled and gave a good amount of juicy in every bite. Finally, the rice was soft, warm, and gave a unique flavor, but it was nothing special.

Overall, the dish and the service were very good. Above the text is a video of the food and atmosphere of the restaurant, so you can get a better visual of my experience in this place. After I ate, I interviewed Price, which you can read in the next post. Please let me know of your own experiences at the Los Equipales.

New Products in McDonalds

When I visited the blog called Chow Down Atlanta, I came across a post titled Deals: free McDonald's Coffee. Since McDonalds is a international fast food restaurant, consumers should be informed of the new products sold at this restaurant and the way they make these products. The products look great and I can not wait to try them out tomorrow.

Here is part of the post and picture used in Chow Down Atlanta:

I’m being given coupon packs to try the new McCafé coffees for free. These espresso-based drinks include Lattes, Mochas and Cappuccinos in different flavors such as Iced, Caramel, Hazelnut, Vanilla and Sugar-Free Vanilla, and Premium Roast Coffee and Premium Hot Chocolate.

From the press release:

McCafé Coffees start with coffee beans, which are harvested by hand in the warm climates of Central and South America, as well as in the mountainous regions of Indonesia. Only the finest, fully-ripened beans are used, ensuring great taste. A state-of-the-art espresso machine freshly grinds McCafé Coffee beans before brewing them under pressure, with high-quality milk and flavor syrups added.

The next restaurant that I am going to review is Los Equipales.

Facts about Barelas Coffee House

Interviewed: Manager Geri Lucero

In the video above, I asked Lucero a few questions about their restaurant. Some of the points that I would like to reemphasize from the interview are the history of the restaurant, the way the chefs cooked the Huevos Rancheros Deluxe, and the people that have entered this establishment. The history of this restaurant is that it opened 31 years ago and was started by two brothers. The way that the chefs cook the Huevos Rancheros Deluxe is by cooking the chili and tortillas fresh everyday and making the eggs the way you want them to be cooked. Some of the people that have eaten at this restaurant are celebrities, such as the actor Tony Trejo and Geno Silva. This video should give you the standard information about this restaurant. Please recommend any restaurants that you would like me to review.

Barelas Coffee House Part I

Address: 1502 4th St. SW

Phone Number: 843-7577

Hours: Monday-Friday 7:30-3:00 Saturday: 7:30-2:30 Sunday: Closed

Rating: 4 1/2 forks

First, I would like to thank Geoff for recommending the Barelas Coffee House. On Thursday at 2:00 p.m., I went to the Barelas Coffee House to review their restaurant. When I arrived, there was a sign that stated to seat yourself. I took the nearest table that I could find at this restaurant. The waiter Omar Uribe, who has worked at this restaurant for 6 years, came to my table and handed me their menu.

The menu has a good amount of dishes to choose from in this place. I asked the waiter what is the most popular dish ordered by their customers? He stated that the most popular dish at this restaurant is the Huevo Rancheros Deluxe. This dish comes with two eggs topped with chili and cheese and your choice of red and green chili. Another choice you get to make for the dish is the way you want the eggs to be cooked. Underneath these two eggs are two corn tortillas. The side orders of the dish are beans, hash browns, and another cooked tortilla. I decided to order this dish, which costs $6.00.

I chose to have two sunny side up eggs with green chili for my entree. My waiter placed the order and in 5 to 6 minutes the main entree arrived at my table. The cheese was evenly melted on the eggs and chili. The beans were soft and juicy, and the hash browns were both crunchy and soft. The chili was very flavorful and spicy. The two tortillas underneath the food absorbed all the juices, which made the tortillas very flavorful. Finally, the eggs were evenly cooked and using the cooked tortilla to absorb the yoke made the meal even more delicious.

After I ate the main entree, I order a dish from the dessert section of the menu. The dish that I ordered was sweet rice, which costs $1.65. The customer has the choice of the entree being cold or warm. I chose to have the dish cold, and it took between 3 to 4 minutes to get to my table. The entree had a good amount of cinnamon on the sweet rice, and the dish had a good amount of vanilla. Unfortunately, this dessert was okay.

Overall, my experience at this restaurant was great. The service and the main entree was fantastic. Above the text is a video of the food and atmosphere of the restaurant, so you can get a better visual of my experience in this place. After I ate, I interviewed the manager Geri Lucero. You can read the interview in the next post named Facts about Barelas Coffee House. Please let me know of your own experiences at the Barelas Coffee House.