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.

What Makes A Great Green Chili & More

Hello, everyone. I tried to go to the Barelas Coffee House on Sunday, but I found out that this restaurant is closed on this day. Hopefully, I will be able to go to this restaurant on Thursday. However, I was able to find a source that can answer Susan Romano's questions about green chili. I went to Las Mananitas again and asked the owner Paul Vasquez some questions. Some of the points that I would like to reemphasize from the interview are the aspects that make a great green chili. The features that make a terrific green chili are the spices that are put into the chili, how long the chefs cook it, and the brand of the chili, such as Dos Amigos. Here is the interview right below the text.

Family Restaurant for Thirty Years

In the video above, I interviewed the owner's son Tomas, which he seemed to be a very nice man. A few of the points that I want to reemphasize from the video are the history of the restaurant, the ingredients to their salsa, the way the red chili is cooked, and where their main food products come from in their establishment. From the interview, I learned that El Patio opened about thirty years ago and that this restaurant is a family business. I also learned that the restaurant building was originally a house for the family. The ingredients for the salsa are tomatoes, onions, jalapenos, and garlic salt. The way that the restaurant cooks their red chili is by cooking and grinding the chili. Then, the chefs strain the chili. Finally, the chefs cook the chili with water, oil, and garlic salt. One of the last aspects that I learned was that they get their main food products from Zanios. Please comment about your experiences at El Patio De Albuquerque. If you want me to write all the information from the interview, please let me know. The next restaurant that I am going to review is Barelas Coffee House.

El Patio De Albuquerque Part I

First, I would like to thank Shay and Lori for recommending El Patio De Albuquerque. On Saturday at 3:00 p.m., I went to El Patio De Albuquerque to review their restaurant. The address of El Patio De Albuquerque is 142 Harvard Dr. SE, and the phone number is 268-4245. When I arrived, I waited less than a minute to be seat. The waiter asked if I preferred to eat outside on their porch or inside their restaurant. I told him that I would like to eat inside their restaurant. The waiter sat me at a table inside their establishment. I look over the menu and there was a good amount of dishes to choice from in the restaurant. I asked the waiter which are the most popular dishes in their restaurant, and the waiter told me three of their most popular dishes. The most popular dish at this restaurant is the green chili chicken enchiladas, which costs $8.35. The second most popular dish at this restaurant is the El Patio Combinacion, which cost $11.75. The third favorite dish is the stuffed sopapilla that costs $7.75. I decided to go with the El Patio Combinacion. This dish comes with two flat enchiladas, a chili relleno, and a taco. The side orders on this dish are potatoes, beans, and a sopapilla. You have your choice of red or green chili. I chose to have red chili in my dish and order their chips and salsa. My waiter placed the order and gave me the appetizer. The chips and salsa was a nice appetizer. The salsa had a good amount of flavor and a nice little spicy kick to it. My main dish took about 7 to 8 minutes to arrive at my table. The cheese was nicely melted on the enchiladas and the chili relleno. The enchiladas were hot and a little spicy. The chili relleno was soft, juicy, and had a good amount of cheese in the middle. The taco was crunchy and juicy. Finally, I tried the side orders. The sopapilla was soft, crusty, warm, and melts in your mouth. The potatoes were soft and had a good amount of flavor in it. The beans were nice and juicy. The meal was good. I enjoyed eating in this establishment. I give the restaurant 3 and half forks. The video that I have posted above will give you a better view of my meal and the atmosphere of the restaurant. Hopefully this Tuesday, I will interview the son of the owner. Please tell me your own experiences at El Patio De Albuquerque.

What Makes A Restaurant New Mexican & More

A couple of viewers, such as Lori and Susan Romano, have asked what makes a restaurant New Mexican. In order to answer this question, I went back to Los Cuates and asked the manager Leslie. He stated that the aspect that makes his restaurant New Mexican is the style of food. He said that they use more meat and less seafood and rice. It is not as Mediterranean as other Hispanic dishes. When a restaurant states that they are a New Mexican restaurant, they are talking about the style of food. Anyone can start a New Mexican restaurant if they just follow the style of food, which you can study from other New Mexican restaurants. I also do not believe that it is impossible for an immigrant to become a New Mexican. I liked Geoff's idea of making a scale for the restaurants that I going to review. I have decided to make a scale of one to five forks. One fork being the worst restaurant and five forks being the best restaurant. For Los Cuates, I give them 4 forks. For Las Mananitas, I give them 4 and half forks. Again, I will be reviewing El Patio De Albuquerque. Please leave any questions that you wish for me to ask the waitress, manager, or owner.

300 Year Old Restaurant

After I ate my meal, I interviewed the waitress Elda Terraza. She has been working at this restaurant for 20 years. My perception of Elda is that she is a very nice lady. From this interview, I learned that this building is 300 hundred years old. People have dinned in this building since the colonial periods. I also learned that Las Mananitas means many things-happy times, life's celebration and all the good things to come. One of the questions that I asked was what are the other popular dishes in this restaurant? She stated that the flat enchiladas are another popular dish. The price for the flat enchiladas is $8.75, but if you want it with huevo, it is $9.75. I also asked where do you get your food products? She answered that they get some of their products from Buenos; however, she also state that "they mostly make everything themselves fresh." I also learned some of the ingredients for the plato de combinacion. Some ingredients for this dish are salt, bacon grease for the beans, and corn bread for the chili relleno. Another aspect that I learned was the way the chefs cook their enchiladas. First, they fry the tortillas. Then, they place the meat that you ordered into the tortillas. Finally, they put the chili you order on top of the enchiladas. They also cook the rice by boiling or frying it. Finally, the last feature that I learned was that customers can ask for a tour of the facility. I would recommend that you take a tour of the building if you are going to dine in this restaurant This is where the interview ended. The video that I have placed above is to give you a taste of the environment and the atmosphere of the restaurant. My next restaurant review will be El Patio De Albuquerque.

Las Mananitas Restaurant Part I

First, I would like to thank Nathan for recommending Las Mananitas. On Sunday afternoon at 4:30 p.m., I went to Las Mananitas Restaurant to review this establishment. The address of Las Mananitas Restaurant is 1800 Rio Grande Blvd NW, and the phone number is 242-6334. When I arrived, the host greeted me and gave me a table right away. I looked over the menu, but there was not many dishes to chose from in this restaurant. I asked which are the most popular entrees in their restaurant, and the waitress told me that one of the popular dishes is the plato de combinacion. The plato de Combinacion comes with a chili relleno topped with green chili, a tamale topped with red chili and cheese, and a cheese enchilada for $9.95. However, you can change the cheese enchilada for a shredded beef or chicken enchilada for $10.95. I substituted the cheese enchilada for a chicken enchilada. My waitress Elda Terraza placed the order and in about 5 or 6 minutes, my main course had arrived. The cheese on the dish was freshly melted and it smelled terrific. I first went for the sopapilla. It was fresh, soft, crusty, and very tasty. Finally, I went for the main dish. Everything was freshly made on this plate. The chicken in the enchilada was fresh and had a good amount of flavor. The chili was spicy. Just the way I like it. The whole meal was delicious. The whole experience at this restaurant was great. The waitress and the owner were very polity and courteous. After I ate my dish, I interviewed the waitress who has worked in this restaurant for 20 years. She also gave me a tour of the restaurant. You can read my interview in the next post. Please tell me your own experiences at Las Mananitas Restaurant!

Los Cuates Part II

After I ate my meal, I interviewed the manager

Leslie of Los Cuates. My perception of Leslie is that he is a nice man. From this interview, I learned that there are three Los Cuates in New Mexico. The addresses to each one are Del Norte 4901 Lomas NE, 5016 Lomas NE, and 8700 Menual NE. The original location was the Del Norte restaurant; however, the restaurant that I went to was the Menual restaurant. The first question that I asked the manager Leslie was the history of Los Cuates. Leslie stated that Los Cuates has been around for twenty-five years. He also added that the original owner Frank named his restaurant Los Cuates because he had to twins, which los cuates in english means twins. However, five years ago the restaurant changed hands. I also asked him what are the most popular dishes at this restaurant? He replied that the combination dishes are the most popular entrees in the restaurant, such as Frank's Combination plate and Los Cuates Combination plate. Another question I asked him is where does he get his food products? He said that he gets his food products from local distributors, such as Sysco and Zanios. I also learned a couple of the main ingredients for the salsa, which are chipotle peppers and honey. This is where are interview ended. If you want more information about the menus for Los Cuates, the link is http://www.loscuatesrestaurant.com/.

Los Cuates Part I

On Sunday afternoon at 5:00 p.m., I went to Los Cuates to review this restaurant, which the hostess greeted me very kindly and placed me at a table immediately. I looked over the menu and there were many dishes to choose from in this restaurant. I decided to order the large enchilada plate, which a customer has the choice of beef, chicken, or cheese. The large enchilada plate costs $6.29, and you have the choice between red or green chili for this dish. I chose to have the chicken enchilada with red chili. My waitress Darlene placed my order and gave me the chips and salsa. The salsa was sweet and spicy, and the chips were tasty. I waited six minutes and my main entrée arrived. The cheese was nicely melted, the rice were freshly cooked, and the chicken had a good amount of flavor. I definitely enjoyed the meal and my whole experience at Los Cuates. The waitress was very polity, the food was very good, and the price was unbeatable. After I ate, I interview the manager Leslie of Los Cuates, which you can read in the next post. I would also like you to comment on your own experiences at Los Cuates.

Going to review Los Cuates and many more...

Hello, everyone. I am going to start reviewing restaurants in Albuquerque, which the first restaurant will be Los Cuates. I will get as many facts as I can from the restaurants, such as the history, where the restaurants get their products, and the way the chefs cook their dishes. These will not be the only facts that I will try to obtain when I interview the staff. Please comment on which restaurants you would like me to review in the Albuerque area. Thank you!