They loudly ask each other what they're ordering, as they simultaneously stare at their reflection In a mirror. Another group rampages inside yelling, "Food!" and hysterically laughing at someone retelling an embarrassing story.
As for the crew of Nord Avenue's Aca Taco, they viciously attack every order with a swift hand. Giant flour tortillas are heated, chicken and beef chopped into small chunks, beans are constantly stirred and bowls repeatedly refilled with sour cream, salsa and other condiments. An occasional Spanish word is yelled out, but for the most part, employees at this Mexican restaurant are too busy putting together orders. Although calm and comforting in the daytime, this venue turns into a hysterical drunk mess on the weekends, as it is one of a few places that close at 3 a.m.
As for me, I'm soberly enjoying people's stories, laughs, sobs and fights. There's no censorship; it's the perfect place for dinner and a show.
The usual is sold here: burritos, tacos, nachos, combination plates of meat, rice and beans, etc. I wanted to try something a little different and asked for a corn mula for $3.75. I wasn't exactly feeling like soda that night, so I asked for a free cup of water instead.
The waiting time took a bit longer than usual, but it was understandable considering the amount of customers.
"Esmeralda!" yells one of the employees. I make my way through a rowdy crowd of women with leather jackets and grab my plate.
It's 2 am on a very early Saturday, and a stumbling group of bloodshot-eyed adults are yelling over each other for a comforting carne asada burrito. They loudly ask each other what they're ordering, as they simultaneously stare at their reflection In a
The Douglas High School PTSO will hold its annual carne asada benefit on Saturday, Dec. 17 from 10-2 at the DHS Cafeteria. Cost is $7 per plate and includes carne asada (steak), macaroni salad, beans, jalapeno, and tortilla. This event will raise money
On those four occasions, my wife said she's thoroughly enjoyed the Chile Relleno, Tacos Al Carbon, Chicken & Beef Flautas, plus Shrimp Cozumel. I always order Carne Asada (marinated, charbroiled skirt steak) with ranchero sauce.
It is built, not on simply placing Korean-spiced beef in a taco, but on the “framework and architecture” of the Los Angeles and Mexican street taco: “a four-inch double tortilla filled with carne asada, cilantro, onion, salsa roja, and lime.
The Carne Asada Nacho Platter is a very popular menu item and the restaurant is also known for its creamy Homemade Guacamole, juicy Chicken Fajitas and original Mole Poblano. Olivia's also severs traditional dishes including salads, burgers and fries,
This is pretty much like big taco salad. It has so many delicious flavors, filling and healthy. So good! I recommend it
Ingredients:1 1/2 pounds (grass fed) flank steak 4 garlic cloves, finely chopped 1 jalapeno pepper, finely chopped 1/4 cup finely chopped cilantro 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon oregano Pinch cayenne pepper 2 limes, juiced 1 orange, juiced 8 to 12 ounces beer (or beef broth)
Slice the flank steak on the diagonal into thin strips. Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid).
Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled.
Cook 3-6 minutes on each side for medium-rare.
Toppings Pico de Gallo
Ingredients1 white onion, finely chopped 2 tomatoes, finely chopped 1/4 cup finely chopped cilantro 1 jalapeno pepper, finely chopped (optional) Juice from half a lime
Mix together ingredients. Add salt to taste.