Restaurante el bajio

Wrapped with bacon, then deep-fried. Served over lettuce and side of sour cream. Chorizo cooked with jalapenos, onions, and spinach.

Tradicional champurrado con su toque de piloncillo y canela. Una de las favoritas. Rellenas de pulpa de jaiba con cebolla, jitomate y cilantro. Huevo revuelto con jitomate, cebolla y chile serrano. Machaca con huevo a la mexicana.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help. Carmen took over the restaurant, with Alfonso selling his share to her. She also hired waiters with an initial staff of about fifteen. The restaurant grew and its success allowed her to send her children to the best private universities in Mexico. The Santa Fe location was opened in , Acoxpa in and Insurgentes in The restaurant business celebrated its fortieth anniversary in However, she states that one of her husband's friends from France, who stated that he wanted nothing more than to be invited to the house to taste the "sopa de fideo" noodle soup that Carmen made. This made Carman appreciate that she could share this aspect of Mexican culture with the world. Her son Raul works in administration and Luz Maria runs the original restaurant.

Topped with cheese sauce, lettuce, tomato, guacamole, and sour cream.

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Address: Blairs Ferry Rd. NE, Cedar Rapids. Hours: Kitchen open 11 a. Monday to Thursday; 11 a. Friday and Saturday; 11 a. Drinks served until 1 or 2 a. Website: facebook. Details: Available for dine-in and carryout.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help. Carmen took over the restaurant, with Alfonso selling his share to her. She also hired waiters with an initial staff of about fifteen. The restaurant grew and its success allowed her to send her children to the best private universities in Mexico.

Wakemychart

Ate Con Queso. Shredded chicken, rice, pico de gallo, and avocado in our homemade chicken broth, with a slice of lime. Tamal Verde. Shrimp, rice, pico de gallo, and avocado in our homemade shrimp broth, with slice of lime. Served with rice, beans, and 2 flour tortillas. Soft Tacos. Grilled ribeye topped with choriqueso. Pan seared tilapia in a bit of green sauce with pico de gallo and fresh sliced avocado. Filled with grilled shrimp, poblano rice, spinach, lettuce, pico de gallo and spicy mayo. Article Talk.

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Grilled chicken, shrimp, and pineapples cooked with onions, bell peppers, and tomatoes. The signature dish is carnitas. Mexico City: Soy Entrepreneur magazine. Topped with cheese sauce, lettuce, tomato, guacamole, and sour cream. Two deep-fried corn tortillas filled with chicken topped with cheese sauce. Postres Churros. In other projects. Two scrambled eggs mixed with chorizo. Flour Tortillas. Grilled ribeye topped with shrimp.